Delicious Lemon Curd Cookies made with a sugar shortbread cookie and filled with homemade lemon curd.
Prep Time40 minutesmins
Cook Time7 minutesmins
Total Time47 minutesmins
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Servings: 24
Ingredients
½CupButterSoftened
¾CupGranulated SugarDivided
1CupAll Purpose FlourPlus 2 Tablespoons
½teaspoonAlmond Extract
1Egg YolkLarge
¼teaspoonSalt
1teaspoonLemon Zest
2Tablespoons Powdered Sugar
½CupLemon Curd
Lemon Curd
6Egg Yolks
1CupSugar200g
½CupLemon JuiceFreshly squeezed
2TablespoonsLemon Zest
½CupButterCold
Instructions
In a mixing bowl or using a stand mixer cream butter and ½ cup sugar. Creaming butter and sugar should take 3-4 minutes. Make sure to scrape the sides of the bowl down multiple times.
Add egg yolk and Almond Extract and cream for an additional 1-2 minutes
Gradually add flour and a pinch of salt. Mixture will be a thick cookie dough.
Cover dough with plastic wrap and chill in refrigerator for 30 minutes.
Make infused Sugar with Lemon
Combine ¼ Cup Sugar with 1 teaspoon lemon zest and mix together.
Baking
preheat oven to 350 degrees. Take the time to grease a cookie sheet with baking spray or use a parchment paper liner
Using a small cookie scoop 1 inch in diameter. Scoop cookie dough balls and roll into lemon infused sugar.
Place cookie dough 2 inches apart on baking sheet.
Using the back of a measuring teaspoon, press gently into each cookie leaving a well impression.
Bake for 7-9 minutes. Edges will be set but will NOT be golden in color.
Using a measuring teaspoon gently press in center of each cooking creating a well for lemon curd. Allow cookies to cool on pan for 1-2 minutes before moving to cooling rack to cool completely.
Carefully spoon or use a piping bag with the corner snipped and place about 1 teaspoon of Lemon Curd on each cookie.
Dust lightly with powdered sugar.
Lemon Curd
Combine Egg Yolks with Sugar in a double boiler. Whisk ingredients together
Heat over a medium/low heat continually whisking ingredients so eggs do not scramble
Add fresh lemon juice and lemon zest and continue whisking.
Slowly bring temperature to just barely a boil. The edges will begin to bubble. This can take 10-15 minutes. Adjust heat as needed.
Remove from heat and add cold butter. Whisk until fully melted and combined
Pour Lemon Curd into a container placing plastic wrap on top and allowing to cool.
Notes
How to Store
Store cookies in an airtight container. Place a sheet of parchment paper between layers of cookies and store in refrigerator.Cookies will last up to 5 days. But I prefer to enjoy these cookies within 2-3 days. Freeze. Cookies can also be frozen for up to 3 months when sealed in an air tight container. Place parchment paper between layers to freeze.
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All nutrition values are approximate and calculated by a plugin and are provided as a courtesy. Adding or subtracting ingredients will change the nutritional value.