Mix the flour, cornstarch and salt. Mix the softened butter with the sugar until creamy, stir in the lemon zest, lemon juice and egg yolk. Now add the flour mixture and stir, the dough is now elastic and a little sticky.
A ball is formed from this, wrapped in cling film and placed in the refrigerator for about 30 minutes.
In the meantime, preheat the oven to 180 degrees and line a baking sheet with baking paper.
The dough is now used to form balls the size of a walnut, I always weigh them so that they are all the same size. These are 26-27 g heavy balls that are then placed on the baking sheet. Make sure that there is at least 2 cm between the cookies.
Use your middle finger to make a slight indentation in the center of each cookie. There you put about 1/4 teaspoon lemon curd and then bake the biscuits in the oven for 20-25 minutes. They should be light in color at the bottom, but still light at the top.
Remove and let cool on a wire rack.
For me, the dough then makes 23 pieces.
* I make the lemon curd myself. You can find a suitable recipe in my recipes, of course you can also use what you have bought.
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