Lemon Curd Biscuits

17/11/2023

Lemon curd biscuits are a delight for lovers of citrus flavors. Here’s how you could make these delicious cookies with an Italian twist.

Ingredients

200 g of type 00 flour
100 g of cold, cubed butter
80 g of powdered sugar
1 egg yolk
The grated zest of 1 untreated lemon
A pinch of salt

For the lemon curd:

2 large eggs
150 g of sugar
80 ml of fresh lemon juice
The grated zest of 2 untreated lemons
60 g of butter

Preparation

Start with the shortcrust pastry: in a bowl, mix the flour with powdered sugar and a pinch of salt. Add the cold butter and quickly work the mixture until it becomes sandy.
Incorporate the egg yolk and lemon zest, then work everything until it forms a dough ball. Wrap in cling film and let it rest in the refrigerator for at least 30 minutes.
In the meantime, prepare the lemon curd: in a saucepan, whisk the eggs with sugar. Add the lemon juice and zest and cook over medium heat, stirring continuously until the cream thickens.
Remove from the heat and incorporate the cubed butter, stirring until it has completely melted. Let the lemon curd cool down.
Preheat the oven to 180°C.
Take the cookie dough out of the refrigerator, roll it out on a lightly floured surface to a thickness of about 5 mm.
Use a cookie cutter to cut out the biscuits in the desired shape and place them on a baking sheet lined with parchment paper.
Bake in the oven for about 10-12 minutes or until the edges of the biscuits are slightly golden.
Let the biscuits cool on a wire rack.
Once both the biscuits and the lemon curd are cool, spread a little lemon curd on a biscuit and cover it with another biscuit, creating a “sandwich”.

Trivia

Lemon curd is a cream of British origin, but it lends itself very well to be used in Italian pastry for its fresh and slightly tart flavor that contrasts divine with the sweetness of the cookies. Remember to store the lemon curd biscuits in the refrigerator since the cream contains eggs. Have fun in the kitchen and enjoy your tasting!