Lemon curd biscuit sandwiches recipe
A recipe from the Good Food collection.
Ingredients
For the lemon curd
juice from 2 lemons
80 g (⅓ cup) castor sugar
3 tsp cornflour
4 egg yolks
For the biscuits
finely grated zest from 1 lemon
110g unsalted butter, softened
115g (½ cup) castor sugar
½ tsp natural vanilla extract
2 tsp finely grated lemon zest
1 egg yolk
155g (1¼ cups) plain flour
30g (¼ cup) icing sugar, for dusting
Method
Step 1
To make the lemon curd, combine the lemon juice, sugar and the cornflour in a small saucepan and, over low heat, whisk until combined. Slowly bring to the boil, stirring with a wooden spoon until the mixture thickens. Remove from the heat and whisk in the egg yolks and zest. Return to a gentle heat and cook for 2–3 minutes, stirring until well combined and thickened. Remove from the heat and place the curd in a heatproof bowl. Place plastic wrap on the surface of the curd to stop a skin forming and set aside to cool. This can be made in advance, and needs to be refrigerated.
Step 2
Preheat the oven to 170C. Line two baking trays with baking paper.
Step 3
Cream the butter, sugar and vanilla in a bowl using electric beaters until pale and fluffy, then add the lemon zest and egg yolk, beating until just combined. Sift in the flour and, using a wooden spoon, stir until it forms a soft dough. Turn out the dough, and gently shape it into a flat disc. Cover with plastic wrap and refrigerate for 20 minutes.
Step 4
Roll the dough out between two pieces of baking paper to 3mm thick. Cut the dough into round and ring shapes, alternating between 4.5cm round-shaped cutter and a 4.5cm ring-shaped cutter so you end up with the same amount of each shape. Re-roll any leftover dough scraps and cut more rounds and rings.
Step 5
Place on the prepared trays 3cm apart and bake for 9 minutes, or until lightly golden around the edges. Allow to cool on the trays for a few minutes, then transfer to a wire rack to cool completely. Repeat with the remaining dough.
Step 6
On the cookie rounds, place a teaspoon of the lemon curd, flatten a little with a knife and then sandwich it together with a ring cookie, pressing down on the curd so it goes right to the edge. Dust the cookies with the icing sugar. Repeat with the remaining cookies.
Step 7
Filled cookies will keep, stored in an airtight container for 3 days. Unfilled cookies will keep, stored in an airtight container, for up to 3 weeks.
Appears in these collections
The best recipes from Australia's leading chefs straight to your inbox.
Sign up
