Lemon curd biscuits

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.

Lemon curd

For ➊ pot (about 150 g) 

2 eggs 

2 lemons, grated peel & juice 

200 g sugar 

115 g butter 

Heat the sugar and the butter au bain marie. Add the lemon juice and lemon zest. Beat the eggs in a bowl. Add to the lemon mixture. Keep stirring continuously until the mixture has thickened. The mixture should be about the thickness of yogurt, sometimes it takes up to 10 m. 

Put the lemon curd in a sterilized jar and keep it in the refrigerator (up to 3 weeks).