Lemon Curd & Empire Biscuit Recipes
Lemon Curd       Empire Biscuits

LEMON CURD

6 oz sugar
2oz butter
Finely grated rind and juice of 2 small lemons
4 egg yolks

Makes about ¾ lb.

This recipe may be doubled.

In double broiler, place sugar, butter, lemon rind and juice. Over low heat, stir mixture until sugar has dissolved and butter has melted.
Using a wooden spoon, add lightly beaten egg yolks, and continue stirring until mixture is thick enough to coat back of wooden spoon.
Pour into small prepared heated jars or containers and leave to cool.
Cover and seal.
Store in cool place. Once opened transfer to refrigerator.

EMPIRE BISCUITS

1 lb. Butter
4 Cups sifted flour
1 cup sugar

Butter should be at room temperature.
Cream butter and sugar.  Gradually add flour until all are well mixed.
Lightly flour surface and roll dough to 1/4" thickness.
Cut into rounds.

Bake at 350 degrees for 10 minutes.  Remove from oven and cool.

Filling - Raspberry or Strawberry jam. Take one biscuit and cover with jam, place another biscuit on top. Repeat with remaining biscuits.

Topping.

2 lbs confectioners sugar
8 tbsp. milk.
Maraschino cherries.

Mix confectioners sugar with milk to spreading consistency.
Spread on top of biscuits and top each biscuit with half a cherry.
Sprinkles can be used in place of cherries if desired.

This recipe may be used to make Shortbread Cookies.
Take rounded teaspoons of dough and roll into small balls,
Place balls on cookie sheet, press with floured fork.

Bake for 12 – 15 mins.