Ingredients:
For the Lemon Curd:
2 whole eggs
8 g vanilla sugar (1.5 tsp)
200 g sugar (1 cup)
120 ml lemon juice (1/2 cup)
zest of two lemons
1 tbs cornstarch
125 gr butter (4.4 oz)

For the cookies:
250 g softened butter (8.8 oz)
8 g vanilla sugar (1.5 tsp)
80 g powdered sugar (3 oz)
250 g flour (8.8 oz)
75 g cornstarch (2/3 cup)

For decoration: ground coconut

Whisk the eggs with the vanilla sugar and granulated sugar for two minutes in a large pan.
Add the lemon juice and zest of 2 large lemons (should be 120ml) and 1 tbs cornstarch and whisk again for a minute.
Bring is to a boil while stirring. Once the liquid starts to boil, it will become thicker and you can turn the heat low and cook slowly for another 2 minutes.
Remove the pan from the stove, add the butter and keep stirring until you have a nice creamy texture.
Pour the curd in a tray or bowl and cover it with cling film to prevent skin forming. Let it cool down in the fridge.

Now you can prepare the cookies. Mix the softened butter with the vanilla sugar and the powdered sugar. Add the flour and cornstarch through a sieve into the bowl and start kneading the mixture into a dough. Form 28 patties with this dough and bake them 15-17 minutes on 160C (320F) depending on your oven. Be careful, the trick is to bake them but not get too much color.

Once the cookies and the Lemon Curd are cooled down, you can start assembling. Place a dot (1 full tsp) on the flat side of a cookie, place another cookie on top and press gently until the curd is a little bit out of the edge.
For decoration, get a bowl of ground coconut and press the side of the cookies in the coconut.
This looks great, tastes great and prevents the curd to stick elsewhere.

Enjoy with a cup of tea…