Watch the clip here, recipe below.
Lemon Thumbprint Gems
Once you have mastered the shortbread recipe you can choose to make or buy the lemon curd for this simple but delicious afternoon treat or dessert.
125g butter, softened
30g caster sugar
½ an egg yolk
1 tsp lemon juice
125g plain flour
25g ground almonds
6-7 tablespoons of lemon curd
Raspberries & Mint to garnish
Preheat oven to 180C. Line or grease 2 baking sheets.
Beat together the butter and sugar. Add the egg yolk, lemon zest and juice. You can use an electric mixer here, but we aren’t really creaming so its not necessary
Fold in the flour, almonds and cornflour. Do this gently – it should be just combined. It’s very sticky so it goes in the fridge to chill for an hour.
Remove the dough from the fridge and roll into cherry tomato sized balls. Space these evenly on your baking sheets. Make an indentation in each biscuit (see the picture below). Bake for 20-25 minutes until golden.
The moment they come out of the oven fill the indentation on each biscuit with 1/2 a teaspoon of lemon curd. Then transfer them from the baking sheet to wire racks to cool.
Top with a mint leaf and a raspberry if desired and sprinkle a little icing sugar over.
For the Lemon curd
2 egg yolks
100g (4oz) butter
175g (6oz) caster sugar
Finely grated zest and juice of 3 lemons
To make the lemon curd:
In a bowl, whisk together the eggs & the egg yolk.
Melt the butter in a saucepan over a very low heat.
Add the caster sugar, grated zest, & lemon juice, & then the beaten eggs.
Stir carefully with a wooden spoon, over a very gentle heat until the mixture thickens.
This+ should take about 7-10 minutes. If the heat is too high, the egg will scramble.
The curd is ready when the mixture is thick enough to coat the back of the wooden spoon & leave a definite mark when you push your finger through it.
Remove from the heat and allow to cool.