Lemon Curd Biscuits

Lemon Curd Biscuits recipe

I try and run with a lovely friend at least twice a week. Now this sounds as though I’m healthy, but our gentle interval runs are interspersed with chatting through our problems and discussing food. On a recent trot, Jane mentioned she had been given some Lemon Curd Biscuits from Fortnum’s and I just knew I needed to make a batch of these for myself. So I did, and here they are.

Now when I say lemon curd biscuits these aren’t sandwich biscuits, that’s not what I had in mind. These little treats have curd in the dough, giving them a lemony sweetness without the lemon curd squidging out and ending up on your chin. They’re simple to make too, especially if you use shop bought lemon curd. I, with my over achieving ways, made my own using this ground breaking recipe and my bloody expensive Vitamix blender. The blender is so powerful, it heats up and cooks the curd at the same time making it a truly brilliant recipe. However, no one will judge you if you use some lovely supermarket curd.

These are a versatile little bake; eat them warm from the tray, have them with a cup of tea or serve with my little lemon pots. Or just dip them into the jar of lemon curd when no one’s looking.

Don’t judge the finger mark in the lemon curd; I can hand on heart say this is the most delicious batch I’ve ever tasted. The rest of the ingredients are standard issue; butter, sugar, egg, flour. The amount of flour you need to create your soft dough may vary a tiny bit, dependent on the consistency of your lemon curd, so when the time comes, add it in a bit at a time.

Start with your chosen appliance – stand mixer, food processor or big bowl with a wooden spoon. Add the soft butter, caster sugar, egg, lemon zest and juice and vanilla extract.

Process or beat until the mixture is light and fluffy.

Spoon in the generous dollops of lemon curd, licking the spoon afterwards, then process again, briefly, to combine.

Last but not least, fold in the flour until you have a soft dough. Add it in batches, as the amount needed will vary, especially if your lemon curd is loose. You’re looking for a soft consistency and the dough will pull away from the edge of the mixer when it’s right.

Now, here you can either divide the dough into two portions, one for now, one for later or just cling film the whole batch up and pop in the fridge (for an hour) or freezer (for 30 minutes) to chill/rest.

When the chilling time is up, pre heat your oven to 150 degrees fan assisted and line one or two large baking sheets, dependent on if you’re cooking the whole or half batch. Dust your work surface with plenty of flour and roll out the chilled dough to the thickness of a pound coin.

Cut out your chosen shapes and lay onto a lined baking sheet. I love my brass cutter, it gives a lovely rectangular biscuit shape.

Bake in the pre heated oven for around 12 minutes or until you have golden biscuits which smell divine.

Sprinkle the tops with a scattering of caster sugar then leave the lemon curd biscuits to cool on the tray for a moment before moving to a wire rack.

Devour with tea, dessert or just from the rack.

I am inspired to bake everywhere I go. Even on a run, when I should be thinking about salad, not buttery, citrus laden Lemon Curd Biscuits.

Lucy x

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Lemon Curd Biscuits recipe

Makes at least 24, size dependent

You will need a food processor, stand mixer or bowl with a spoon and lined baking sheets

250g soft butter

175g caster sugar, plus a little more for sprinkling

1 egg

1 teaspoon vanilla extract

Zest of a lemon

1 tablespoon lemon juice

5 tablespoons lemon curd

500g plain flour, plus more for dusting (you may need a little more or less, dependent on the consistency of your lemon curd, so start with less and add a little more)

Take one or two large baking trays and line with baking paper. Don’t pre heat your oven yet as the dough will need time to chill.

Next, using your chosen appliance, or a bowl with a spoon, beat the soft butter, sugar, egg, lemon zest and juice and vanilla extract until lighter and fluffy. Fold in the lemon curd, then add the flour, a little at a time until you have a soft dough. Wrap the dough in cling film and pop into the freezer for half an hour or the fridge for an hour to chill and rest. At this point, you can divide the dough into two portions and freeze one for baking off at a later date.

Once the dough has chilled, pre heat your oven to 150 degrees fan assisted, dust a board with flour and gently roll out to the thickness of a pound coin. Cut into the shapes of your choice and lay onto lined baking sheets. Bake for around 12 minutes or until just turning golden at the edges and smelling amazing. Sprinkle them with a little extra caster sugar, then leave to cool on the tray for a moment before removing to a wire rack to cool completely.

Serve with a large cup of tea or with a panna cotta or creme brûlée.