Stuffed Lemon Cookies
Soft, buttery cookies with a luscious core of homemade lemon curd. Crafted with fresh citrus and pantry staples, they offer a refined interplay of sweetness and tartness.
Ingredients
- 110 g 1/2 cup unsalted butter, room temperature
- Lemon zest from 3/4 lemon
- 1/2 teaspoon baking soda
- 1 egg 53g
- 110 g 1/2 cup caster sugar
- 1 teaspoon vanilla paste or extract
- 200 g 1 2/3 cups all-purpose flour
- Granulated sugar for coating
- 4 g 1 teaspoon cornstarch
- Pinch of salt
- Lemon peel from 1/4 lemon
- 1 egg 52g
- 22 g 1.5 tablespoons unsalted butter
- 45 g 3 tablespoons fresh lemon juice
- 55 g 1/4 cup caster sugar
Instructions
- Whisk together the caster sugar and cornstarch in a heatproof bowl. Blend in the egg, lemon juice, and lemon peel. Heat gently over a bain-marie, stirring constantly for 10 minutes until a thick curd forms. Incorporate the butter, let cool, then cover and refrigerate for 30 minutes. Divide the set curd into 10 portions and freeze for 1 hour.
- In a separate bowl, beat the softened butter with caster sugar, lemon zest, and vanilla until creamy. Mix in the egg, then gently fold in the flour, salt, and baking soda until a soft dough forms. Chill for 20 minutes.
- Portion the chilled dough and flatten each segment. Encase a piece of frozen curd within the dough, sealing completely. Roll the formed cookie in granulated sugar and arrange on a lined baking tray, spacing evenly.
- Bake in a preheated oven at 350°F (175°C) for 8 to 9 minutes, or until the edges are lightly golden.
Notes
To maintain structure and prevent leakage, keep the lemon curd thoroughly frozen while assembling the cookies. The contrast between the tender lemon-flavored dough and the zesty center creates a sophisticated flavor profile.