For ➋x➓ cookies
125 g butter, cold
225 g flour
125 g sugar
1 egg
zest of 1 lemon
100 g lemon curd
salt
powdered sugar
Cut the butter into cubes. Mix with flour, sugar, egg, a pinch of salt and the zest of a lemon in the bowl of the food processor.
Knead it into a firm dough. If the dough is still too dry, add 1 tbs of ice-cold water if necessary. Wrap the dough in cling film. Let it rest for at least 30 m in the refrigerator.
Preheat the oven to 170 ° C.
Remove the dough from the fridge and form balls the size of a 2 euro coin. Place them on a baking tray lined with parchment paper. Press a hole in the dough with your thumb or with a spoon. Divide 1 ts lemon curd over the hole.
Bake the lemon curd cookies in the oven in about 15-20 m.
Let them cool on a cooling grid.
Sprinkle them with icing sugar when they have cooled down.
Store the lemon curd cookies in an airtight container.
