Description
A buttery shortbread-style cookie filled with vibrant, silky homemade lemon curd and finished with a dusting of powdered sugar.
Ingredients
1/2 cup (120 ml) fresh lemon juice
1 Tbsp lemon zest
4 large egg yolks
3/4 cup (150 g) granulated sugar
1/8 tsp fine salt
1/2 cup (112 g) unsalted butter, cold and cubed
2 1/2 cups (313 g) all-purpose flour
1/2 tsp baking powder
1/2 tsp fine salt (for dough)
1 cup (224 g) unsalted butter, softened
1 cup (200 g) granulated sugar (for dough)
1 large egg yolk, room temperature
1 tsp vanilla extract
1 tsp finely grated lemon zest (for dough)
Powdered sugar for dusting
Instructions
Step 1: Combine lemon juice, zest, egg yolks, sugar, and salt in a saucepan over medium-low heat.
Step 2: Whisk constantly until the mixture thickens to coat a spoon (about 8-10 minutes).
Step 3: Remove from heat and whisk in cold butter cubes until smooth; strain and chill.
Step 4: Cream softened butter and sugar for the cookies until fluffy.
Step 5: Mix in the egg yolk, vanilla, and zest.
Step 6: Blend in the dry ingredients (flour, baking powder, salt) until a soft dough forms.
Step 7: Roll dough into balls, place on a baking sheet, and press an indentation into each center.
Step 8: Bake at 350°F for 10-12 minutes; cool completely.
Step 9: Fill the cooled cookies with chilled curd and dust with powdered sugar.
Notes
Ensure the lemon curd is fully chilled before filling the cookies to prevent it from running. Store leftovers in the fridge.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 185 kcal
- Sugar: 14g
- Sodium: 65mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 45mg
