If you were listening in to the radio for Garden Hour, these are the biscuits I took in for the team. I made the lemon and white chocolate version yesterday. Today I made them with dark chocolate. Delicious!
Recipes featured here use produce from my garden. I’m always looking for ways to use up my citrus fruit from the greenhouse. This is a favourite recipe. It only takes ten minutes to make. Perfect if friends turn up unexpected and you want to give them a quick home-made treat.
180g biscuits ( I’ve used home-made Scottish shortbread, but you can use any biscuits. Custard creams are delicious, as are chocolate bourbons.)
3 tbsp lemon curd. Home-made (recipe below) is totally delicious, but any will do.
100g best quality dark chocolate, or white chocolate.
Few bits of fine lemon peel for decoration
Crush the biscuits in a food processor, or in a plastic bag, bashing them with a rolling pin.
Add the lemon curd and mix to combine.
Use a melon baller or a 7.5ml measuring scoop to form balls. Press them slightly while in the scoop so they hold together.
Tap out on to a tray covered with foil. Place in a fridge.
Melt the chocolate in a Pyrex bowl suspended over a pan of boiling water. Ensure the water doesn’t get into the chocolate mixture. Or melt in a microwave in several 10 second bursts. Take care not to over cook.
Drizzle the chocolate over the biscuits in long lines. Add some fine lemon peel to decorate. Return to the fridge to set.
Will keep in the fridge for 3 days. But they won’t last that long. They are truly delicious!
Lemon Curd Recipe
6-8 large lemons (unwaxed, organic, or home-grown)
575g caster sugar
5 large eggs
Grate the zest from the lemons on the finest setting. Squeeze the juice and strain into a jug. You will need 300ml of juice.
Cut the butter into small pieces and put into a glass bowl along with the sugar, zest and juice. Set over a pan of hot water and stir until the sugar has dissolved. The bottom of the bowl must not touch the water which must simmer and not boil.
Lightly beat the eggs in a bowl but don’t whisk them. Strain the eggs through a sieve into the lemon mixture. Simmer on a low heat, sitting continuously until the mixture thickens. Will take about 20 minutes. Do not allow to boil or it will curdle.
Pour into warmed sterilised jars. (pop the washed jars in an oven for 10 minutes until sterilised).
Place wax disk over the lemon curd ( wax -side down). Smooth down the disk to remove any air.
Cover with dampened cellophane circles, label and store in the fridge.
Makes a lovely filling for cakes and scones.
Can also be orange, lime or grapefruit curd.