Description
Delightful lemon curd cookies with a soft center and crispy edges, filled with luscious lemon curd.
Ingredients
- ½ cup (120 ml) fresh lemon juice (about 3 large lemons)
- 1 Tbsp lemon zest (from about 2 lemons)
- 4 large egg yolks
- ¾ cup (150 g) granulated sugar
- Pinch (â…› tsp) salt
- ½ cup (112 g) unsalted butter, cold and cubed
- 2½ cups (313 g) all-purpose flour, spooned and leveled
- ½ tsp baking powder
- ½ tsp fine salt
- 1 cup (224 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1 large egg yolk, room temperature
- 1 tsp vanilla extract
- 1 tsp finely grated lemon zest
- Powdered sugar, for dusting
Instructions
- Make the lemon curd: In a small saucepan, combine lemon juice, lemon zest, egg yolks, granulated sugar, and salt. Cook over medium-low heat, whisking constantly for about 20-25 minutes until thickened. Remove from heat and whisk in cold butter until smooth. Cool completely.
- Prepare cookie dough: In a bowl, whisk together flour, baking powder, and salt. In another bowl, cream softened butter and sugar until fluffy. Add egg yolk, vanilla extract, and lemon zest, mixing well. Gradually fold in dry ingredients. Chill dough for one hour.
- Preheat oven to 350°F (175°C). Scoop dough into 1-inch balls and place on parchment-lined baking sheets. Make a small well in the center of each. Bake for about 10 minutes until edges are lightly golden.
- Fill the wells with 1 tsp lemon curd while the cookies are warm. Optionally dust with powdered sugar. Allow cookies to cool completely on the baking sheet.
Notes
Chill the lemon curd before filling the cookies for a better consistency. Measure flour precisely for perfect texture.
