Beat the 2 eggs lightly with a fork. Add lemon juice and and grated lemon skin and mix finely. Sieve the contents. Mix with the powdered sugar and keep it aside.
Sauté 1dsp butter and 2tsp flour together in a thick bottom pan on a low flame. Do not allow the butter to become ghee. Add beaten egg in it and sauté on a low flame until it becomes thick. After that add 1dsp butter to it and instantly remove from fire. Pour the lemon curd into a dry bottle.
Sieve 1/2 kg refined flour and the salt together. Knead 1/4 kg butter and coarsely ground sugar together. Fold in the egg yolks. Add the sieved flour, chopped cashew nuts and vanilla essence and knead all the contents together to make a dough. Do not use too much pressure while kneading. Make small balls from this dough and roll it. Bake it in a preheated oven (300oC).
Pour 1tsp lemon curd solution uniformly over each biscuit and bake once more. Decorate the biscuits with cherries on top.