Stir together the butter, sugar, egg yolk, vanilla,
and zest from 1 lemon using a wooden spoon.
Mix in the flour, using your hands or a food
processor until breadcrumb consistency.
Tip the
mixture onto a floured surface and bring together into a
smooth dough. Then roll out to 1cm thick and cut out circles using your cookie
cutter. Then cut some in half. Keep re-rolling trimmings.
Arrange on trays lined with baking parchment, cover
with cling film and chill for 25-30 mins.
Preheat oven to 200°C/180°C fan/gas.
Bake the biscuits for 8-12 minutes until pale
golden, then cool.
Once cool, spread a covering of lemon curd onto the
biscuit and chill in the fridge for 10 minutes.
Meanwhile, mix the fondant icing sugar with water
and scrape into a piping bag with a number 1 round tip.
Once the biscuits have chilled again, pipe your
lemon design onto the biscuits and leave to dry before enjoying.
