Lemon stars

• softened butter120g g
• caster sugar↗120g g
• egg yolks↗3
• vanilla extract↗1 tsp tsp
• plain flour↗150g g

  plus extra for dusting

• ground almonds↗150g g
• icing sugar↗

  to decorate

• lemon↗1

  zested and juiced

• caster sugar↗90g g
• egg↗1
• unsalted butter↗60g g

  chopped

• ground turmeric↗¼ tsp tsp
• star-shaped biscuit cutters

  (approx. 5cm and a small one for the centre)

Step-by-step instructions

1. 1

   Put all the curd ingredients in a saucepan over a low heat, stirring constantly, until the mixture thickens, about 5 mins. To check if it’s ready, dip a wooden spoon in and blow on it gently. If a wave-like pattern forms, remove from the heat and sieve into a bowl. It will thicken more as it cools. Tip into a sterilised jar and leave to cool completely.

2. 2

   Beat the butter and sugar together in a large bowl. Mix in the egg yolks and the vanilla extract, then add the flour, almonds and a pinch of salt. Work everything into a smooth dough with your hands, then wrap and put in the fridge for 1 hr.

3. 3

   Heat the oven to 170C/150C fan/ gas 3. Roll out the dough on a floured surface to a thickness of 4mm. Press out stars using the larger cutter, then make a hole in the middle of half of the biscuits with the smaller star cutter. Re-roll the excess, making sure you don’t overwork the pastry, and stamp out more biscuits. Put the biscuits on a baking sheet lined with baking parchment, and bake for 10 mins until golden. Leave to cool on the baking sheet.

4. 4

   Spread the lemon curd on the biscuits without a hole, and put a biscuit with a hole on top of each one. Dust the biscuits with icing sugar. Will keep in an airtight container for up to three days.