#lemon curd

INGREDIENTS:

•115g chopped unsalted butter

•80g caster sugar

•80g light brown sugar

•1 tbsp lemon zest

•1 tsp lemon juice

•250g plain flour

•¼ tsp salt

•1 & ½ tsp baking powder

•¼ tsp baking soda

•1 whole egg + egg yolk

•½ tsp vanilla

•110g fresh blueberries (small size if possible)

FOR LEMON CURD:

•1 egg

•1 egg yolk

•40 g unsalted butter

•80 g caster sugar

•Juice & zest of 1 lemon

FOR THE GLAZE:

•30g powdered sugar

•2 tbsp lemon curd

•1 tbsp heavy cream

FOR BLUEBERRY SAUCE:

•30g blueberries

•15g sugar

•1 tsp water

INSTRUCTIONS:

•Make lemon curd: In a saucepan cook eggs, yolks, sugar, butter, lemon juice & zest on low heat, stirring constantly. Cook until thick and smooth (7–10 mins). Strain, cool, then refrigerate.

•Prepare blueberry sauce by cooking fresh blueberries with sugar on a medium heat for 5-6 minutes or until you get thick consistency. Strain, cool and keep it aside.

•First rub caster sugar and lemon zest together and keep it aside.

•In a large mixing bowl, add the cubed butter and whisk until slightly creamy. Add the white sugar with zest and light brown sugar, then whisk together until well combined and fluffy.

•Add the eggs, vanilla extract, lemon juice Whisk until fully incorporated.

•Add the flour, baking powder, baking soda, and salt. Gently mix until just combined. Add blueberries & mix, do not overmix. •Portion the dough into 90gballs.

•Place the cookie dough balls onto a tray and freeze for at least 30 minutes (or overnight for best results).

•Preheat (fan)oven to 175-180C (350°F). Bake for 10-15 minutes or until the tops are lightly golden while the centres remain soft.

•Remove from the oven and let cool slightly.

•Prepare the glaze by simply mixing powdered sugar, lemon curd and heavy cream until smooth and creamy.

•Pour the glaze on the cookies and add blueberry sauce drops and make swirls with the help of a toothpick

•Enjoy!