Step 1

For lemon custard, blend all ingredients together in either a small blender jug or using a stick blender. Pour into a small saucepan and heat gently, stirring continuously, until mixture thickens and starts to bubble. Remove from heat and set aside.

Step 2

To make cookies, combine flour, almond meal and icing sugar in a the bowl of a stand mixer. Add softened butter, egg yolks, vanilla and lemon zest. Mix until mixture comes together. Knead gently to form a smooth dough. Roll into walnut-size balls, then form an indent with your thumb while flattening the ball slightly. Place on an oven tray lined with baking paper, allowing room for spreading. Refrigerate for 30 minutes.

Step 3

Preheat oven to 170C. Bake cookies for 12-14 minutes until golden. Remove from oven. If the centre of the cookie has risen, you can gently press with a spoon while the cookie is still warm to create the indentation for the lemon filling. Allow to cool slightly before moving off the tray (and repeat with the rest of the dough). Dust with icing sugar and fill the indentation with the still-warm lemon custard.