Lemon biscuits recipe
 These zesty lemon sandwich biscuits will provide a great pick-me-up for any mid-afternoon slump. 150g/5½oz salted butter, softened85g/3oz caster sugar1 lemon, zest only1 large free-range egg yolk280g/10oz plain flour1 tbsp custard powder or cornflour 150g/5½oz salted butter, softened 85g/3oz caster sugar 1 lemon, zest only 1 large free-range egg yolk 280g/10oz plain flour 1 tbsp custard powder or cornflour 75g/2¾oz unsalted butter, softened130g/4¾oz icing sugar4 tbsp lemon curd 75g/2¾oz unsalted butter, softened 130g/4¾oz icing sugar 4 tbsp lemon curd Method To make the biscuits, use a stand mixer or electric hand-held whisk to cream the butter, sugar and lemon zest together for 2–3 minutes until pale and creamy. Add the egg yolk and beat for another minute to combine. Tip in the flour and custard powder. Mix on a low speed until just combined and the mixture starts to clump. Use your hands to bring the dough together into a ball. Turn the dough out onto a sheet of baking paper and cover it with another sheet of baking paper. Use a rolling pin to roll the dough into a large rectangle about 3–4 mm thick. Place the sheet of dough in the fridge to chill for 1 hour or until completely firm.Preheat the oven to 180C/160C Fan/Gas 4 and line two baking trays with baking paper. Remove the dough from the fridge and use a sharp knife to trim away any rough edges. Cut the dough into rectangles about 3x7cm/1¼x2¾in.Place the biscuits on the prepared trays approximately 2cm/¾in apart, as they will expand while cooking. Bake for 14–16 minutes until the edges just start to brown. Leave to cool on the trays while you make the filling. To make the filling, beat the butter and icing sugar together on a medium–high speed for 3–5 minutes until very pale and creamy. Add in 2 tablespoons lemon curd and mix briefly to combine. Spread the remaining lemon curd across half of the biscuits and spoon or pipe the filling on the other halves. Sandwich the biscuits together and serve. To make the biscuits, use a stand mixer or electric hand-held whisk to cream the butter, sugar and lemon zest together for 2–3 minutes until pale and creamy. Add the egg yolk and beat for another minute to combine. Tip in the flour and custard powder. Mix on a low speed until just combined and the mixture starts to clump. Use your hands to bring the dough together into a ball. To make the biscuits, use a stand mixer or electric hand-held whisk to cream the butter, sugar and lemon zest together for 2–3 minutes until pale and creamy. Add the egg yolk and beat for another minute to combine. Tip in the flour and custard powder. Mix on a low speed until just combined and the mixture starts to clump. Use your hands to bring the dough together into a ball. Turn the dough out onto a sheet of baking paper and cover it with another sheet of baking paper. Use a rolling pin to roll the dough into a large rectangle about 3–4 mm thick. Place the sheet of dough in the fridge to chill for 1 hour or until completely firm. Turn the dough out onto a sheet of baking paper and cover it with another sheet of baking paper. Use a rolling pin to roll the dough into a large rectangle about 3–4 mm thick. Place the sheet of dough in the fridge to chill for 1 hour or until completely firm. Preheat the oven to 180C/160C Fan/Gas 4 and line two baking trays with baking paper. Remove the dough from the fridge and use a sharp knife to trim away any rough edges. Cut the dough into rectangles about 3x7cm/1¼x2¾in. Preheat the oven to 180C/160C Fan/Gas 4 and line two baking trays with baking paper. Remove the dough from the fridge and use a sharp knife to trim away any rough edges. Cut the dough into rectangles about 3x7cm/1¼x2¾in. Place the biscuits on the prepared trays approximately 2cm/¾in apart, as they will expand while cooking. Bake for 14–16 minutes until the edges just start to brown. Leave to cool on the trays while you make the filling. Place the biscuits on the prepared trays approximately 2cm/¾in apart, as they will expand while cooking. Bake for 14–16 minutes until the edges just start to brown. Leave to cool on the trays while you make the filling. To make the filling, beat the butter and icing sugar together on a medium–high speed for 3–5 minutes until very pale and creamy. Add in 2 tablespoons lemon curd and mix briefly to combine. To make the filling, beat the butter and icing sugar together on a medium–high speed for 3–5 minutes until very pale and creamy. Add in 2 tablespoons lemon curd and mix briefly to combine. Spread the remaining lemon curd across half of the biscuits and spoon or pipe the filling on the other halves. Sandwich the biscuits together and serve. Spread the remaining lemon curd across half of the biscuits and spoon or pipe the filling on the other halves. Sandwich the biscuits together and serve.