Description
These stuffed lemon cookies combine a tangy lemon curd filling with a soft, buttery cookie shell. The bright citrus flavor of lemon zest and juice creates a refreshing treat perfect for any occasion. The lemon curd is cooked to a luscious thickness and chilled before being wrapped in a subtly sweet cookie dough, then baked to golden perfection.
Ingredients
Scale
Lemon Curd Filling
- 55 grams caster sugar (1/4 cup)
- 4 grams cornstarch (1 teaspoon)
- 1 egg
- 45 grams fresh lemon juice (3 tablespoons)
- Zest of 1/4 lemon (yellow peel only)
- 1 tablespoon unsalted butter
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup caster sugar
- Zest of 2 lemons
- 1 teaspoon vanilla extract
- 1 egg
- 2 1/2 cups all-purpose flour
- 1/4 teaspoon cornstarch
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- Extra caster sugar for rolling
Instructions
- Lemon Curd Filling Preparation: In a saucepan, combine the caster sugar and cornstarch. Whisk in the egg, fresh lemon juice, and lemon zest. This mixture will form the base of your tangy lemon curd.
- Cooking the Lemon Curd: Place the pan over medium heat and whisk constantly to prevent lumps. Cook until the mixture thickens to a creamy consistency, indicating that the curd is ready.
- Cooling the Lemon Curd: Remove the pan from heat and stir in the unsalted butter until smooth. Allow the lemon curd to cool completely, then refrigerate until set. This chilling step is crucial for easy handling during assembly.
- Preparing the Cookie Dough: In a mixing bowl, cream together the softened unsalted butter and caster sugar until the mixture is light and fluffy. This creates a tender base for the cookies.
- Adding Flavorings: Mix in the lemon zest, vanilla extract, and egg, ensuring each ingredient is fully incorporated for optimal flavor.
- Mixing Dry Ingredients: Gradually add the all-purpose flour, cornstarch, baking soda, and salt to the wet mixture. Stir gently until a cohesive dough forms without overmixing.
- Chilling the Dough: Cover the dough and chill it for 1 hour. This step improves the texture and makes it easier to handle during shaping.
- Preheating the Oven: Set the oven to preheat at 350°F (175°C) to ensure it’s ready when the cookies are assembled.
- Assembling the Cookies: Take a teaspoon of chilled lemon curd and encase it completely within a ball of the chilled cookie dough. Roll the assembled ball in extra caster sugar to add a slight crunch and sweetness to the cookie exterior.
- Arranging for Baking: Place the sugar-coated dough balls on a baking sheet lined with parchment paper, spaced evenly to allow for spreading.
- Baking: Bake the cookies in the preheated oven for approximately 8 minutes, or until the edges are lightly golden, indicating they are cooked through.
- Cooling: Remove the cookies from the oven and transfer them to a wire rack to cool completely. This allows them to firm up and develop the perfect texture.
Notes
- Chilling both the lemon curd and the dough is essential to prevent the curd from leaking during baking.
- Use fresh lemon juice and zest for the best flavor impact.
- If you prefer a less tart cookie, reduce the lemon juice slightly in the filling.
- Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
- Rolling the dough balls in sugar before baking adds a beautiful sparkle and slight crunch to the cookie exterior.
