Name: Lemon Drops
Total time: 15 min
Yield: Makes: 10 sandwiched cakes
Ingredients: 90 g / 3 oz butter; 1 large egg; 175 g / 6 oz self-raising flour; 60 g / 2 oz caster sugar; 60 g / 2 oz butter; ¼ tsp cornflour; 1 large egg or 3 egg yolks; 1 large or 2 small lemons, finely grated zest and juice; 30 g / 1 oz granulated sugar; ½ lemon, finely grated zest and juice

Preparation info

Makes:
10
sandwiched cakes

Difficulty
Easy
Ready in
15 min

Appears in

Cakes

By Geraldene Holt

Published 2011

About

Small cakes described as drops have virtually disappeared from English baking. This recipe from the 1920s is for pleasing little discs of cake joined together by fresh, buttery lemon curd.

Ingredients

175 g / 6 oz self-raising flour
60 g / 2

Method

Sift the flour and sugar into a bowl and rub in the butter until the mixture resembles breadcrumbs. Add the egg beaten with the grated rind and juice of half a lemon and mix to a soft dough. Divide the mixture into twenty pieces and roll each into a ball. Toss each one in granulated sugar and flatten slightly on to the prepared baking sheet.

Bake in the preheated oven until light golden