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)
Preparation:
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
175g
flour
Preparation:
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.