In May, when I saw this recipe on Monica’s blog “Playing with Flour” I bookmarked it immediately. At the end of the day when I got home, I made it. My kitchen smelled incredibly good. That same evening, I took these photos. If you are fond of slightly crunchy biscuits with a strong flavour of lemon, I recommend these beauties. They are very easy to make and are a wonderful lemon curd biscuit to eat or, why not, to offer. They were a huge success, that is why I am planning to make some as a Christmas gift.
For the lemon curd:
1 large egg
30g unsalted butter
50g caster sugar
Juice of 1/2 lemon (40g)
Place egg, butter, sugar, and lemon juice in a bowl set above a pan of simmering water. Stir and cook, allowing butter to melt, continuing until mixture thickens, about 10 minutes, the consistency should be like soft jelly. Strain mixture through a fine mesh sieve into a separate bowl. Place a piece of plastic wrap directly on top of the surface of the curd and let cool (you can do this a day ahead). You will use a portion for the biscuits and save the rest for another use.
For biscuits (I made 16 biscuits each weighing 24 g):
100g salted butter, softened
40g granulated sugar
40g light brown sugar
1/2 teaspoon vanilla extract
Freshly grated zest of 1 lemon
40g lemon curd
Preheat oven to 190C. Line a baking sheet with parchment paper.
Beat butter, sugars, vanilla, and lemon zest together (using a handheld mixer) until soft and creamy. Stir in 40g of the homemade lemon curd.
Work in the flour to make dough. Use a teaspoon to place small scoops of the dough onto the baking sheet. Flatten each slightly.
Bake for about 15 minutes, until biscuits are golden. Transfer biscuits to a wire rack to cool completely.
Note: The biscuits taste best the day they’re made. Store leftovers in an airtight container for up to 5 days.