Vegan Lemon Curd Biscuits

Method

1. Pre-heat the oven to 190 fan/ gas mark 5.
2. Weigh the flour, margarine, and brown sugar. Pour the flour into a bowl along with the margarine and brown sugar, add the vanilla essence.
3. Cut one lemon and extract (squeeze) the juice into the bowl with the existing ingredients.
4. Start creaming (mixing) the ingredients with your fingertips until everything combines into a dough (add flour gradually if the dough is extremely sticky until it no longer sticks to your hands but is still soft).
5. Generously flour a surface and grease the baking tin in prep for the cookies.
6. lace the dough on the surface and use a rolling pin to roll the dough into a large rectangle (approx. 10x7cm) and press the cookie cutter into the dough.
7. Bake for 12-15 mins until gold brown.
8. Whilst the cookies are baking in the oven, start making the lemon curd filling. Cut and squeeze the juice of 6 lemons. In a saucepan, combine the lemon juice and the 4 egg yolks. Whisk them together until well blended.
9. Turn the stove onto dial 5/high heat and add the lemon juice and egg yolk mixture. In a few minutes, it will begin to thicken. Add 5g margarine and 1tsp cornmeal and whisk until everything is smooth. Remove from the heat, add the margarine immediately.
10. Wait for it to cool and then add half a cup of icing sugar gradually, whisk until everything is smooth and let set for 10 minutes.
11. Use a tea spoon to add the icing sugar to the top of a cookie and eat it as it is, or add it to the top of a cookie and place another cookie on top (so it forms a sandwich) and enjoy.