John Myers
Ingredients for 1 servings:
- 275 g flour
- 50 g cornstarch
- 1 pinch of salt
- 250 g butter (soft)
- 50 g sugar
- 1 tsp lemon zest (grated)
- 1 tbsp lemon juice
- 1 large egg yolk
Instructions
Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes
tender – crumbly biscuits
Mix the flour, cornstarch, and salt. Cream the softened butter with the sugar until creamy, then stir in the lemon zest, lemon juice, and egg yolk. Now add the flour mixture and mix; the dough should now be elastic and slightly sticky. Form it into a ball, wrap it in cling film, and place it in the refrigerator for about 30 minutes. In the meantime, preheat the oven to 180°C and line a baking sheet with baking paper. Form the dough into walnut-sized balls. I always weigh them to ensure they’re all the same size. These should weigh 26-27g, which you then place on the baking sheet. Make sure there’s at least 2cm of space between the cookies. Use your middle finger to make a slight indentation in the center of each cookie. Add about 1/4 teaspoon of lemon curd to the ball and bake the cookies in the oven for 20-25 minutes. They should have a light brown color on the bottom but still be light on top. Remove from the oven and let cool on a wire rack. I made 23 lemon curds. * I make the lemon curd myself. You can find a recipe for it in my recipes; of course, you can also use store-bought.
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