Method (lemon curd)

1. Drain the clear liquid from a can of coconut milk, as you only want to use the thick white cream. Add all of the lemon curd ingredients into a medium sized saucepan. Stir to combine.
2. Heat over a medium heat, stirring constantly until the mixture thickens (this will take around 5 minutes). Stirring with a heat proof spatula or whisk will prevent any sticking and burning, and will remove any clumps.
3. Once the mixture is thick and glossy, remove from the heat. Once cool, give it a rigorous stir and transfer into a piping bag. If the curd thickens too much, add a squeeze more lemon juice and whisk vigorously until creamy.

Method (cookies)

1. Preheat the oven to 180°C fan and line 2 baking trays with grease proof paper.
2. Add the sugar and lemon zest into a bowl, rub together using your fingertips. Add into a mixing bowl or the bowl of the stand mixer fitted with the paddle attachment along with the butter. Whip with a hand mixer or the stand mixer until light and creamy.
3. Add the milk. Whip again until combined.
4. Sift in the flour, baking powder, bicarbonate of soda. Mix until just combined.
5. Scoop the cookie dough into 45g balls using spoons or an ice-cream scoop.
6. Optional step – Sprinkle some caster or granulated sugar over the cookies before baking.
7. Place the cookies on the lined tray (leave the dough in balls, don’t press them down!), leaving room in between as they will spread when baking.
8. Bake in the middle of the oven for 12-14 minutes, or until the edges are lightly golden.
9. Once baked, remove the trays from the oven, use a round cookie cutter to help shape the cookies. Use a cookie cutter slightly larger than the cookie to scoot the cookies into a circle.
10. Allow the cookies to cool fully on the baking tray / cooling rack. They’ll be soft when first out the oven but will crisp up.

Method (brûlée topping)

1. Once the cookies are cool, pipe a swirl of the lemon curd to the tops of the cookies. Not too much, but enough for each cookie to have a nice swirl of curd.
2. Coat the lemon curd with a sprinkle of granulated sugar, appropriately 1/2 tablespoon per cookie.
3. Use a kitchen blowtorch to brûlée the top of each cooke until they’re golden, smelling toasty and amazing!!!! Be very careful doing this step.
4. Allow them to cool for 5 minutes as the sugar will be VERY hot! 
5. Tuck in and enjoy!