If you are like me . . . there will always be a jar of lemon curd, homemade or not . . . lurking about the cupboard somewhere, or in the fridge . . . or maybe even under the bed. (shhh . . . don't tell)
Just waiting for your spoon to dip into it . . . umm . . . for medicinal purposes you understand. In Grade 7 history I learned that citrus fruits was necessary for those hardy sailors on their journey discovering the new world to eat . . . helping to prevent them from getting scurvy on the long trip over . . . ahem . . .
God forbid anyone in my family ever suffer from a fate such as this . . . why . . . the mere thought of such a thing strikes fear into my heart . . .
That's why I have lemons and lemon curd on hand at all times! (Would I lie?)
Besides . . . however would I make these tasty little cookies without having some lemon curd to hand. Now that my friends is a fate not to be trifled with . . . (no pun intended)
Imagine buttery short textured biscuits with just the hint of crinkle . . . redolent of tart lemon and orange zests . . . with a tangy sweet jammy centre of baked lemon curd . . . all topped with the delicious crunch of toasted almonds . . .
Every bite is bliss . . . of course! And . . . we'll be preventing the scurvy from ever taking hold at Casa de Rayner!!!
These are soft and cake-like, and wonderfully tangy with orange and lemon zest. A sweet filling of lemon curd with the added crunch of flaked almonds make the perfect finish!
6 ounces unsalted butter, room temperature
5 ounces caster sugar
(3/4 cup superfine)
the finely grated zest of one lemon and one orange
2 large free range egg yolks
(Freeze the whites in an ice cube tray to use at another time)
2 ounces ground almonds
8 ounces self raising flour
milk for brushing
flaked almonds for sprinkling
sifted icing sugar (optional)
Preheat the oven to 160*C/325*F/ Gas mark 3. Line several baking sheets with parchment paper. Set aside.
Rub the citrus zests into the sugar until very fragrant. Add the butter and cream together until light and fluffy. Beat in the egg yolks. Stir in the almonds and flour, mixing in well. Divide the mixture into 20 pieces and shape each into a ball between your palms. Place, evenly spaced, on the prepared baking sheets. Using the handle of a wooden spoon make a deep depression in the centre of each. Fill each centre with 1/2 tsp of lemon curd. Pinch the opening semi closed to almost cover the curd. Brush the tops with some milk and then sprinkle with flaked almonds.
Bake for 15 to 20 minutes until a pale golden brown. Allow to cool on the baking sheets for 10 minutes before removing to a wire rack to finish cooling.
If you like you can dust with a bit of icing sugar to serve. Delicious!