Lemon Curd Stuffed Cookies (Print Version)
# Ingredients:
→ Lemon Curd Filling
01 -
55g (1/4 cup) caster sugar
02 -
4g (1 teaspoon) cornstarch
03 -
1 large egg (53g)
04 -
45g (3 tablespoons) fresh lemon juice
05 -
Peel from 1/4 lemon
06 -
22g (1.5 tablespoons) unsalted butter
→ Cookie Dough
07 -
110g (1/2 cup) unsalted butter, softened to room temperature
08 -
110g (1/2 cup) caster sugar
09 -
Fresh zest from 3/4 lemon
10 -
1 teaspoon vanilla paste or extract
11 -
1 large egg (52g)
12 -
200g (1 2/3 cups) all-purpose flour
13 -
Pinch of salt
14 -
1/2 teaspoon baking soda
→ Coating
15 -
Granulated sugar for rolling
# Instructions:
01 -
In a bowl, combine sugar and cornstarch. Whisk in egg, fresh lemon juice, and lemon peel. Cook over a bain-marie, stirring constantly for 10 minutes until thickened. Stir in butter until melted. Cool, cover, and chill for 30 minutes. Divide into 10 equal portions and freeze for 1 hour.
02 -
Beat softened butter with sugar, fresh lemon zest, and vanilla until light and fluffy. Beat in egg until well combined. Gently fold in flour, salt, and baking soda until just mixed. Chill dough for 20 minutes.
03 -
Scoop portions of chilled dough and flatten into discs. Place a frozen lemon curd portion in the center of each disc. Carefully wrap dough around filling, sealing completely. Roll formed cookies in granulated sugar and arrange on a baking tray with space between each.
04 -
Bake in a preheated 350°F oven for 8-9 minutes, just until the edges turn golden brown.
# Notes:
01 -
Keep the lemon curd filling frozen while working with the cookie dough for best results
02 -
The cookies will be soft when hot but will firm up as they cool