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Author Notes: Georgia may be better known for peaches but Alabama peaches are just as good. In the summer, I like to limit the time the oven is on but I still find time in the kitchen is relaxing. This simple dessert is a cross between my grandmother's strawberry short cakes, my mother's lemon ice box pie, and fresh peaches. —Mamamel
Peaches and lemon cream
- 5 large peaches
- 1/2 cup white sugar
- 1 can sweetened condensed milk
- 10 tablespoons fresh lemon juice
- Peel and slice the peaches. Place in a large glass bowl and sprinkle the sugar. Lightly toss with your fingers. Place in the refrigerator until serving time.
- Mix together the milk and lemon juice in another bowl and cover with plastic wrap. Also place this in the refrigerator.
- 16 frozen thin biscuits
- 2/3 cup white sugar
- 8 tablespoons butter
- Preheat your oven to 400 degrees. Let the biscuits thaw. In the South, I can buy Mary B's thin and crispy biscuits.
- Sprinkle with sugar and roll the biscuits thinner, to almost 1/4 inch. Place on 2 baking sheets and put them in the oven. Melt the butter in a microwave. When the biscuits have puffed a little but have not started to brown, spoon the melted butter on them. Continue baking until golden brown. Let the biscuits cool.
- To assemble one short cake on a dessert plate: layer biscuit, peaches, lemon cream, biscuit, peaches, and lemon cream.