Honestly, I don’t even know what a “tea biscuit” is or even if it is anything. But I thought it sounded pretty and fancy so I went with it.
How pretty are these? Can’t you just imagine ladies sipping their tea and eating these with their crumpets? And speaking of crumpets. What the heck is a crumpet?! Maybe I need to figure that out and make those sometime.
Anyway, these would be perfect for a bridal or baby shower, or a luncheon, or even Valentine’s Day.
I call these a biscuit instead of a cookie because they really do have that sort of texture. Almost like a short bread. Sort of crumbly and flaky and not too sweet. Paired with the sweet and tart lemon curd it is a perfect combination.[amd-zlrecipe-recipe:84]
- Using a microplane, remove the zest from the lemons into a large bowl, making sure not to remove the white part. Add the sugar and butter and cream together. Add the eggs one at a time and mix to incorporate. Juice the lemons and beat into the mixture. Mix in the salt.
- Pour into a saucepan and cook over medium low heat, stirring constantly, until the mixture begins to thicken. This should take about 10 minutes. Pour through a fine sieve to remove lumps and large pieces of zest. Cool in the refrigerator.
- To assemble: Place a dollop of lemon curd on each biscuit and top with a fresh raspberry. Dust with confectioners sugar. Store in the refrigerator if not serving immediately.
Products I used for this recipe…
Disclaimer: Please note that the links below are affiliate links and I will earn a commission if you purchase through those links.
[AMAZONPRODUCTS asin=”B01BGSD4F2″][AMAZONPRODUCTS asin=”B00KH9PXZ6″][AMAZONPRODUCTS asin=”B000G0KJG4″]