Stuffed Lemon Cookies (Print Version)
# Ingredients:
→ Lemon Curd Filling
01 -
55 grams caster sugar (1/4 cup)
02 -
4 grams cornstarch (1 teaspoon)
03 -
1 egg (53 grams)
04 -
45 grams fresh lemon juice (3 tablespoons)
05 -
Peel of approximately 1/4 lemon (yellow peel only, avoiding white pith)
06 -
22 grams unsalted butter (1 and 1/2 tablespoons)
→ Lemon Cookie Dough
07 -
110 grams unsalted butter at room temperature (1/2 cup)
08 -
110 grams caster sugar (1/2 cup)
09 -
Zest from 3/4 lemon
10 -
1 teaspoon vanilla paste or vanilla extract
11 -
1 egg (52 grams)
12 -
200 grams all-purpose flour (1 and 2/3 cups)
13 -
A pinch of salt
14 -
1/2 teaspoon baking soda
15 -
Granulated white sugar (for coating cookies)
# Instructions:
01 -
Combine caster sugar and cornstarch in a medium-sized heatproof bowl. Whisk in the egg, followed by fresh lemon juice and lemon peel.
02 -
Place the bowl over a bain-marie, stirring often, and cook for 8 minutes, or until it thickens. Continue stirring for an additional 2 minutes for a thick consistency. Remove from heat, add butter, and mix to cool rapidly.
03 -
Cover the surface of the curd with plastic wrap and refrigerate for at least 30 minutes. Divide into 10 portions on a lined tray and freeze for 1 hour or until solid.
04 -
Cream together butter, caster sugar, lemon zest, and vanilla paste or extract until smooth. Incorporate the egg. Sift in flour, salt, and baking soda, and fold to form a non-sticky dough.
05 -
Refrigerate the dough for 20 minutes or until firm enough to handle.
06 -
Portion dough using an ice cream scoop, flatten each piece, and place one portion of frozen lemon curd in the center. Fold the dough around the filling, roll into a ball, and coat in granulated sugar.
07 -
Place cookie balls on a lined baking tray spaced 5cm apart. Bake in a preheated fan oven at 180°C (350°F) for 8-9 minutes until soft in the center and slightly golden at the edges. Cool on the tray.
# Notes:
01 -
Prepare lemon curd filling a day in advance to save time.