Lemon curd sandwich biscuits

Lemon curd sandwich biscuits

By
From
B.I.Y. Bake It Yourself
Makes
12

When I was a kid, my mum would make lemon curd for one weekend every year. And she would make loads! I’m not sure who it was for or even where it went but, for me, the destination wasn’t important. The whole house would smell of lemons, and my sisters and I would get in trouble for nicking a jar or two to eat with a spoon in secret. Making these biscuits takes me back to those days, when the only thing we had to worry about was getting caught (but we always managed to eat at least one jar before she found us).

Ingredients

Quantity Ingredient
90g unsalted butter, at room temperature
175g caster sugar, plus more to sprinkle
1 large egg
1 teaspoon vanilla bean paste
1 unwaxed lemon, zest finely grated
200g plain flour, plus more to dust
1/2 jar lemon curd, (see note)

Tool kit

Quantity Ingredient
electric whisk
rolling pin
2 baking sheets or trays
2 same shape but different-sized cookie cutters, about 6 cm and 2 cm (I like to make these star-shaped)
wire cooling rack
palette knife

Method

  1. Beat the butter and sugar in a bowl with an electric whisk until light-coloured and smooth. (If the butter is not at room temperature, chop it up, put into a jug of tepid water for 10 minutes to soften up, then drain off the water.) Add the egg, vanilla bean paste and lemon zest and continue to beat until fully incorporated (you will need to scrape down the sides of the bowl).
  2. Sift the flour into the mixture and gently mix it in with a wooden spoon until fully combined, then shape into a ball by hand.
  3. Roll out on to a floured sheet of baking parchment to around 5 mm thick. Slide the parchment on to a baking sheet or tray and put it into the fridge for 10 minutes to firm up.
  4. Remove from the fridge and press out your biscuit shapes using a 6cm cutter. You will need 12 bases and 12 tops with holes cut out of them using 2 cm cutters. Combine the offcuts and re-roll them on a floured work surface. Try to be fairly quick doing this, as the mixture will warm up and get sticky. (If it does, just pop it back in the fridge to firm up again.)
  5. Arrange the shapes on 2 baking sheets or trays lined with baking parchment and cool in the fridge for another 20 minutes.
  6. Preheat the oven to 190°C and bake the biscuits for 7 minutes, then take both trays out. Sprinkle the ‘top’ biscuits (the ones with the holes) with caster sugar, then return both trays to the oven and cook for a further 5 minutes or until golden brown. Take out and transfer to a cooling rack with a palette knife. Allow to cool fully.
  7. Assemble by spreading the lemon curd on the bottom biscuits and sandwiching the tops on.

Note

  • This recipe has a level 2 (intermediate) difficulty.

Note

  • To make homemade lemon curd, put 60 g unsalted butter, 120 g caster sugar, and the juice and finely grated zest of 2 unwaxed lemons into a saucepan and set over a low heat. Stir a little to help the sugar dissolve. Before all the butter has melted, take 1 tablespoon of the citrusy mixture and mix up in a cup with 1 teaspoon cornflour. Pour 2 large beaten eggs and the cornflour into the pan and gently whisk until the curd noticeably starts to thicken.

Extras

  • These lemon vanilla biscuits are nice with or without lemon curd in the middle. Sometimes I like to swap a lime into the biscuit mixture, or into the curd, but remember that 1 lemon usually equates to about 2½ limes. Citrus curds are always good to make and store for a few weeks in sterilised jars in the fridge… if they last that long. You can also replace the curd with thick blueberry jam for a really good combo.
Tags:
Great British Bake Off
Baking
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