Lemon-curd biscuits
12 servings
30 minutes
Lemon-curd biscuits are a true delight for lovers of light and airy pastries with citrus notes. Their origin is rooted in the European tradition of exquisite desserts, where the tenderness of the dough meets the bright flavor of lemon. Fragrant biscuits soaked in a sweet-and-sour lemon filling create a harmony of taste and texture. They successfully intertwine the richness of butter, the lightness of flour, and the zestiness of lemon juice. Perfect for morning tea or cozy evenings with a cup of coffee. With their delicate structure and refreshing taste, they will become a favorite at any table, pleasing both gourmets and those who simply appreciate good baking.
1
Grate the zest of one lemon and squeeze the juice. Mix 110 g of flour, 110 g of yellow sugar, 2 eggs, 2 teaspoons of lemon juice, and lemon zest until smooth. Distribute the dough into molds.
- Self-raising flour: 175 g
- Butter: 220 g
- Golden (light brown) sugar: 285 g
- Chicken egg: 4 pieces
- Lemon: 3 pieces
- Lemon juice: 2 teaspoons
2
Bake at 190 degrees for 20-25 minutes.
3
Prepare the filling. Beat 2 eggs, grate the zest of 2 lemons, and squeeze the juice. In a pot, combine the beaten eggs, lemon juice, lemon zest, 175 g of yellow sugar, the remaining butter cut into pieces, corn flour, and place over medium heat. Cook for 7-8 minutes, stirring constantly, until the mixture thickens. Reduce the heat and let the filling simmer for another minute, stirring.
- Chicken egg: 4 pieces
- Lemon: 3 pieces
- Golden (light brown) sugar: 285 g
- Butter: 220 g
- Cornmeal: 1 teaspoon
4
Cut out the centers of the cooled biscuits, fill them with the cooled filling. Decorate with the cut-out centers, sliced in half.