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Lemon Curd Cookies

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Delightful cookies filled with zesty lemon curd, offering a vibrant mix of crispy and creamy textures.

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 (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

  1. In a saucepan, combine fresh lemon juice, lemon zest, egg yolks, granulated sugar, and a pinch of salt. Set over medium-low heat and whisk constantly for 20-25 minutes until thickened. Remove from heat and whisk in cold, cubed butter until melted and combined. Allow cooling.
  2. In a bowl, whisk together all-purpose flour, baking powder, and salt. In another bowl, cream softened unsalted butter and granulated sugar until fluffy. Add room-temperature egg yolk, vanilla extract, and grated lemon zest, mixing well. Gradually fold in dry ingredients.
  3. Chill the dough for one hour in the refrigerator. Preheat your oven to 350°F (175°C). Scoop chilled dough into 1-inch balls, placing them on parchment-lined baking sheets and making wells in centers with your thumb.
  4. Bake for about 10 minutes until edges are golden brown. Fill wells with prepared lemon curd while cookies are still warm, and dust with powdered sugar. Let cool completely.

Notes

Use fresh lemons for the best flavor. Chill the dough for better shaping. Cookies can be stored in an airtight container at room temperature for up to a week.

Nutrition

Find it online: https://sousviderecipe.com/lemon-curd-cookies/