Preheat oven to 180°C. Draw eight 20cm-diameter discs on 8 sheets of non-stick baking paper. Line 2 baking trays with 2 sheets, pencil-side down. Use an electric beater to beat the butter, sugar, lemon rind and egg in a bowl until pale and creamy. Sift in the combined flours and cornflour. Stir to combine. divide mixture into 8 portions. Spread 2 portions evenly over discs on trays. Bake for 4-6 minutes or until light golden. Transfer to a wire rack to cool. Repeat, in 3 more batches, with remaining mixture.
To make the lemon filling, use an electric beater to beat the cream until soft peaks form. Fold in the lemon curd.
Place 1 biscuit on a serving plate. Spread with 1/2 cup of filling and top with another biscuit. Repeat with remaining biscuits and filling, finishing with a layer of filling. Cover and place in the fridge overnight to set.
To make lemon syrup, peel lemon and cut rind into thin strips. Juice lemon. place rind in a saucepan. Cover with boiling water. Bring to boil. drain. Repeat twice. add sugar, water and lemon juice to pan. stir over medium heat until sugar dissolves. increase heat to high. Boil for 2-3 minutes or until syrup thickens. Set aside to cool. Pour syrup over cake. Top with rind.
FOLLLOW BART AND NICK ON TWitter!
@bartlol and @thenickcody
BE happy and eat some cake dudes.