Lemon gems (or fried egg biscuits, as they are known round here), are delightfully crumbly-yet-crisp, tart little morsels of loveliness. Plus they look so cute!
The recipe is from Nigella’s How to Be a Domestic Goddess.
Lemon gems
(makes about 30)
- 125g vegetable shortening (like Trex or Crisco)
- 125g unsalted butter, softened
- 75g caster sugar
- 1 large egg yolk
- 1 Tb lemon juice
- zest of 1 lemon
- 1/4 tsp salt
- 275g plain flour
- 50g ground almonds
- 25g cornflour
- about 1/2 cup lemon curd
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the shortening, butter and sugar.
- Add the egg yolk, lemon juice, zest and salt.
- Fold in the flour, followed by the ground almonds and corn flour, then chill the dough for at least half an hour.
- Form the dough into walnut-sized balls and arrange — two inches apart — on baking sheets lined with baking parchment. Indent each biscuit with your thumb.
- Bake for about twenty minutes, until the biscuits are golden and firm.
- As soon as they come out of the oven, fill each biscuit with a half teaspoon of lemon curd, then transfer to a wire rack to cool.
Ten More Bites 
Lovely!!!