Cookie

1. In a stand mixer beat the unsalted butter, egg yolk, vanilla extract and icing sugar together until light and fluffy
2. Add the cornstarch and plain flour, and mix until the dough comes together
3. Place the dough between two sheets of baking paper and roll out until 1cm thick
4. Place in the fridge for at least 30 minutes
5. Meanwhile preheat the oven to 170°C
   Once the dough has chilled, remove from the fridge, using an oval cookie cutter to cut out cookies (the remaining dough can be rerolled, chilled and used again)
6. If the dough sticks to the cookie cutter dip the cutter in flour before cutting out the shape
7. Place all cut-out cookie dough on a baking sheet lined with baking paper
8. Let the cookies sit at room temperature for 10 minutes or until the dough is malleable then create a round indent in the bottom centre of each cookie (this will be filled with the lemon curd)
9. Bake for 12-15 minutes
10. The cookies should be tinged golden and firm to the touch
11. Cool

Lemon Curd

1. Bring a small saucepan of water to the boil
2. Place a large heatproof bowl over the simmering water and the lemon juice, zest, sugar and egg yolks
3. Whisk constantly until thickened and lightened in colour, the mixture should coat the back of a spoon
4. Remove from the heat and add the butter
5. Stir until melted and set aside to cool
6. Fill a piping bag fitted with a medium piping tip with the cooled lemon curd
7. Fill the cavity of each cookie with the lemon curd and dust with icing sugar
8. Enjoy!