This post is probably more about the lemon curd than the biscuit itself, but it’s a lovely recipe and another example of an easy dropped biscuit.
I’m a huge fan of lemon curd and like to keep some in the fridge too add to a range of recipes, or just to spread on toast.
It’s great mixed with whipped cream on top of meringues, or combined with butter cream for a flavoured frosting.
It also keeps really well and is a great and easy way to use up leftover lemons (or limes or passionfruit).
The biscuits themselves are really short and almost like a pastry dough. They are a bit fiddly when you’re doing the thumbprint and have a fair few cracks in them but I think this is the comprise you make for a very soft, crumbly biscuit.
Zest and juice of four lemons
150g caster sugar
2 whole eggs and 2 egg yolks
125g butter, melted and cooled
Combine all ingredients in a saucepan and whisk over a medium heat until the curd has thickened. It will take around 12-15 minutes and you’ll need to be whisking the whole time.
Pour into a jar to cool and then keep refrigerated.
Lemon curd thumbprint biscuits
1 cup butter, softened
2 ½ cups flour, sifted
½ cup sugar
2 large egg yolks
Zest and juice from one lemon
Lemon curd (about half the batch above)
Cream butter and sugar together until light and fluffy. Add the egg yolks, lemon zest, lemon juice and salt.
Add half the flour in slowly and let it combine before adding the second half.
Shape heaped teaspoons of dough into balls and placed on a greased baking sheet.
Create a hole in each biscuit with your finger, and press the dough down gently.
Bakke for 15 minutes at 170 degrees C, then take out of the oven. Pipe the lemon curd into the holes and return to the oven for a further 5 minutes.
Allow to cool, then sprinkle with icing sugar.