Lemon Biscuits

(Adapted from Quick & Easy Biscuits and Slices)

100g butter, softened, plus extra for greasing
125g caster sugar
grated rind of 1 lemon
1 egg, beaten
4 tbsp lemon juice
350g plain flour
1 tsp baking powder
1 tbsp milk
icing sugar, for dusting (optional)

1. Grease several baking trays lightly with a little butter.

2. In a mixing bowl, cream together butter, caster sugar, and lemon rind until pale and fluffy.

3. Add the beaten egg and lemon juice, a little at a time, beating well after each addition.

4. Sift the flour and baking powder into the creamed mixture and blend together. Add the milk and mix into a soft dough.

5. Turn the dough out on a lightly floured surface and divide into small pieces.

6. Roll each piece into a sausage and bend it to make a "S" shape. (I skipped this step, I used a cookie cutter or roll them into round balls, slightly flattened with my finger).

7. Place onto greased tray and bake in preheated oven at 170 degree celsius for 15-20 minutes. Carefully transfer to a wire rack and let them cool completely. Dust with icing sugar and serve (optional).

The recipe says this makes 50 biscuits, but I made them bite-sized and I got about 90 biscuits.

Lemon Curd

3 large eggs
1/3 cup (80 ml) fresh lemon juice (2-3 lemons) (do not use the bottled lemon juice)
1 tablespoon (4 grams) finely shredded lemon zest
3/4 cup (150 grams) granulated white sugar
4 tablespoons (56 grams) unsalted butter, at room temperature and cut into small pieces

1. In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended.

2. Cook, stirring constantly (to prevent it from curdling), until the mixture becomes thick (like sour cream or a hollandaise sauce) (160 degrees F or 71 degrees C). This will take approximately 10 minutes.

3. Remove from heat and immediately pour through a fine strainer to remove any lumps.

4. Cut the butter into small pieces and whisk into the mixture until the butter has melted.

5. Add the lemon zest and let cool. The lemon curd will continue to thicken as it cools.

6. Cover immediately (so a skin doesn't form) and refrigerate for up to a week.

Makes 1 1/2 cups (360 ml).

If you want a lighter lemon curd whip 1/2 cup (120 ml) of heavy whipping cream and fold into the lemon curd.

Note: Room temperature lemons provide more juice. After squeezing, strain the juice to remove any pulp. Zest is the yellow, sweet-flavored outer rind of the lemon. A zester or fine grater can be used to remove the rind. Cold lemons are much easier to grate. Grate lemons just before using as the zest will lose moisture if it sits too long.