Description
Delightful cookies filled with a tangy lemon curd center, perfect for afternoon tea or festive gatherings.
Ingredients
Scale
- 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 (⅛ tsp) salt
- ½ cup (112 g) unsalted butter, cold and cubed
- 2½ cups (313 g) all-purpose flour, spooned & 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 saucepan, combine lemon juice, zest, egg yolks, sugar, and salt. Cook over medium-low heat, whisking constantly until the mixture coats the back of a spoon (about 20–25 minutes). Remove from heat and whisk in cold cubed butter until smooth. Cover with plastic wrap and let cool completely.
- Prepare Cookie Dough: In a mixing bowl, whisk together flour, baking powder, and salt. In another bowl, cream softened butter and granulated sugar until fluffy (about 2–3 minutes). Beat in egg yolk, vanilla, and lemon zest until combined. Gradually fold in the dry ingredients until just combined. Chill the dough in the fridge for 1 hour.
- Shape and Bake: Preheat your oven to 350 °F (175 °C). Scoop the chilled dough into 1-inch balls and place on parchment-lined baking sheets about 2 inches apart. Use a ½ tsp measuring spoon to press a shallow well into the center of each ball. Bake for approximately 10 minutes until the edges are lightly golden.
- Fill and Finish: While cookies are still warm, fill each center with about 1 tsp of lemon curd. Optionally dust with powdered sugar before or after filling. Let cool completely on the baking sheet.
Notes
Use dairy-free butter for a vegan version; for gluten-free, substitute with a gluten-free flour blend.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: cookies, lemon curd, dessert, sweet, tangy, baking