Lemon curd egg biscuits
These fun lemon biscuits are light, filled with flavour and perfect for a chocolate-free seasonal treat
SERVES
20
PEOPLE
PREP TIME
75
MINUTES
COOKING TIME
8
MINUTES
Ingredients
200g butter, cubed
180g caster sugar
1 egg, lightly beaten
1 tbsp lemon juice
zest of 2 lemons
500g plain flour
1 tsp baking powder, sieved
To decorate:
icing sugar, for dusting
2 tbsp lemon curd
Method
Preheat your oven to 180°C and line two flat baking trays with parchment.
Beat the butter and sugar until fluffy.
Then mix in the egg, lemon juice, and zest.
Finally beat in the flour that has been mixed with the sieved baking powder.
When the dough is coming together knead it lightly into a ball, wrap it in clingfilm, and leave in the fridge for an hour.
Roll it to 3mm thickness on a lightly floured surface. Cut into egg shapes, and then cut a circle out of half of the cookies.
Bake the biscuits for about 8 minutes, or until they are nicely brown. Allow to cool on the tray until cool enough to handle then place them on a wire rack to cool completely.
Dust icing sugar over the biscuits with the hole cut in then and spread the lemon curd on the full egg biscuits.
