Step 1

Place sugar into mixing bowl and mill 10 sec/speed 10. Remove 1 tablespoon of the icing sugar and place in a bowl, then set aside for dusting.

Step 2

Add butter, flour, egg, vanilla and salt, then mix 30 sec/speed 5, with aid of spatula. Place on a lightly floured silicone bread mat or work surface and lightly shape into a ball. Divide dough into two portions, form each portion into a disc, then wrap in plastic wrap and place in the fridge for 1 hour or until firm enough to roll. Clean and dry mixing bowl.

Step 3

Insert butterfly whisk. Place all lemon curd ingredients into mixing bowl and mix cook 8 min/80°C/speed 3. Place curd in a bowl and set aside to cool for 10 minutes. Cover the surface of the lemon curd with plastic wrap, then place in the fridge to cool completely (approx. 1 hour).

Step 4

Preheat oven to 180°C. Line 2 large baking trays (30 x 40 cm) and set aside.

Step 5

Using a rolling pin, roll out each dough portion to a 4 mm thickness and use an egg-shaped cookie cutter (approx. 8.5 cm) to cut out biscuits. Gather offcuts and gently re-roll (4 mm thickness) and cut out to make approx. 40 biscuits in total. Place half the biscuits onto prepared trays.

Step 6

With the remaining 20 biscuits, use a small round cookie cutter (2.5 cm) to cut out circles in the bottom half of each biscuit, approx. 1 cm from the edge. This creates a space for the 'yolk' of the egg. Place onto prepared baking trays (see Tips). Bake biscuits for 8-10 minutes (180°C) or until cooked and lightly golden, then place on a wire rack to cool.

Step 7

Once biscuits are completely cooled, spread approx. 1 teaspoon lemon curd over each whole biscuit. Place a biscuit with the circle cut out on top and press gently to sandwich together. Dust with reserved icing sugar before serving.