🍋🍪 Stuffed Lemon Cookies 🍪🍋
Delicious lemon cookies with a creamy, homemade lemon curd filling that melts in your mouth.
Ingredients:
Lemon Curd Filling:
Caster sugar: 1/4 cup (55 g)
Cornstarch: 1 tsp (4 g)
Egg: 1 (53 g)
Fresh lemon juice: 3 tbsp (45 g)
Lemon peel: from about 1/4 lemon
Unsalted butter: 1+1/2 tbsp (22 g)
Lemon Cookie Dough:
Unsalted butter (room temperature): 1/2 cup (110 g)
Caster sugar: 1/2 cup (110 g)
Lemon zest: from 3/4 lemon
Vanilla paste or extract: 1 tsp
Egg: 1 (52 g)
All-purpose flour: 1+2/3 cups (200 g)
Salt: pinch
Baking soda: 1/2 tsp
Granulated white sugar: for coating cookies
Directions:
Lemon Curd Filling:
Mix Dry Ingredients: In a heatproof medium bowl, mix 1/4 cup caster sugar and 1 tsp cornstarch.
Add Wet Ingredients: Mix in 1 egg, 3 tbsp fresh lemon juice, and lemon peel.
Cook: Cook over a bain-marie, mixing often for about 8 minutes until it starts to thicken, then constantly for another 2 minutes until thick.
Incorporate Butter: Remove from heat, incorporate 1+1/2 tbsp unsalted butter, and mix to cool down quickly.
Chill: Cover with plastic wrap and refrigerate for at least 30 minutes.
Freeze: Spoon lemon curd onto a lined tray, dividing into 10 spoons, and freeze for at least 1 hour.
Lemon Cookie Dough:
Cream Butter and Sugar: In a large bowl, mix 1/2 cup unsalted butter, 1/2 cup caster sugar, lemon zest, and vanilla until smooth and creamy.
Add Egg: Mix in 1 egg using a whisk.
Combine Dry Ingredients: Sift in 1+2/3 cups all-purpose flour, salt, and baking soda, then gently mix with a spatula until well combined.
Chill Dough: Refrigerate dough for at least 20 minutes.
Forming and Baking:
Preheat Oven: Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
Form Cookies: Scoop the dough with a 2-inch ice cream scoop, flatten, and place a frozen lemon curd scoop in the center. Fold the dough around the curd and roll into a ball.
Coat and Bake: Roll cookie balls in granulated sugar and place on baking sheets 2 inches apart. Bake for 8-9 minutes until edges are light golden and centers are set.
Cool: Remove from oven and cool on baking sheets.
Prep Time:
30 minutes plus 1 hour chilling time
Cook Time:
8 minutes
Total Time:
1 hour 38 minutes
Calories:
213 kcal per cookie
Tips:
For hot climates, freeze lemon curd for at least 2 hours.
Only use the yellow part of the lemon peel to avoid bitterness.
Adjust flour as needed for a soft but manageable dough.
