Drops of heavenly lemon

For some reason the lemons had started to accumulate in the fruit bowl. They were looking a little sad and neglected as the more easily enjoyed apples and bananas disappeared around them. What a waste. I set to...
These colourful and zesty biscuits are perfect for Easter, delightfully crisp and light. You can of course buy the lemon curd to save time, but making your own is very simple. This recipe should make about 2 -3 jars, much more than enough than you will need for the biscuits.

Lemon Drop Biscuits

For the lemon curd:
3 eggs
2 lemons (zest and juice)
120g Butter
240g Caster Sugar

For the Biscuit:
175g Plain flour
100g Icing Sugar
Zest of 1 lemon
115g Butter or Margerine
2 tbsp of Cornflour.

For the curd, beat the eggs, add the lemon juice and zest, the sugar and butter. Heat gently in a bowl over simmering water until the mixture thickens. Decant quickly into clean jars and seal immediately. Set aside to cool and then keep refrigerated.

For the biscuits, Grease and flour two baking trays. Pre heat the oven to 180. Combine the sugar and fat, work in the flour, cornflour and zest to form a stiff dough. Lightly flour your hands. Take a spoonful of the mixture and form into a small ball in your palms. Place on the prepared baking sheet and gently indent the centre of each ball with your thumb. Take half a teaspoon of the curd and place it in the indent. Bake for 20 minutes.