Lemon cream biscuits

In a bowl, mix together the flour, softened Sublim’ lard, egg yolks, sugar and lemon zest.
Once you have a sandy mixture, add the lemon juice and knead until you have a smooth dough.
Leave to rest in the fridge for at least one hour.
Into a saucepan, add the lemon juice and zest, with the combined sugar and starch.
Cook over a moderate heat, whisk in the egg yolk and add leave to thicken.
Remove from the heat, and whisk in the chocolate in small chunks.
Place in a piping bag and leave to cool.
Roll the dough out on a floured work surface and cut out 40 circles with a diameter of 6 cm using a cookie-cutter.
Place on a baking tray covered with baking paper and bake at 160° for 14 minutes.
Remove the biscuits from the oven and leave to cool.
Sandwich two of the biscuits using a little of the lemon cream as a filling and dust with icing sugar to taste.

Tip : If the dough is too crumbly during kneading, add a few drops of water to soften the dough.