Lemon Curd Cookies
Soft chewy lemon sugar cookies stuffed with smooth tart lemon curd.
Ingredients
Lemon Curd
- 2 tsp lemon zest
- 80 grams granulated sugar
- 2 large eggs
- 95 grams lemon juice
- 60 grams butter
Lemon Cookies
- 300 grams all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp table salt
- 1 tsp lemon zest
- 100 grams granulated sugar
- 85 grams icing sugar
- 227 grams unsalted butter room temperature
- 1 large egg
- 1 tbsp lemon juice
Instructions
Lemon Curd
- In a large glass bowl, rub lemon zest with sugar until sugar is fluffy and fragrant of lemon.
- Add eggs and lemon juice and whisk until combined.
- Place the bowl over a pot of boiling water (making sure the water doesn't touch the bowl) and whisk constantly until the curd reaches 160°F. The texture of the curd should be similar to ketchup as it will thicken as it cools.
- Strain the lemon curd into a medium bowl.
- Add butter and whisk until the butter has melted and incorporated into the curd.
- Wrap the lemon curd with plastic wrap, ensuring that the plastic wrap directly touches the surface of the curd to prevent the curd from forming a skin. Chill until cool.
- Scoop 1 tbsp (20 grams) scoops of curd onto a parchment lined baking sheet and chill until frozen solid, for around 2-3 hours.
Lemon Cookies
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, combine flour, baking soda and salt. Set aside.
- In another large bowl, rub granulated sugar and lemon zest until the sugar is fluffy and fragrant.
- Add the icing sugar and butter, then cream until light and fluffy.
- Add the egg and lemon juice and mix until smooth.
- Add the flour mixture and mix until just combined.
- Chill the dough for 15 minutes to make the dough easier to handle.
- Scoop the dough into 4 tbsp balls and wrap the dough around each ball of frozen lemon curd.
- Transfer the cookies to the prepared baking sheet, leaving 3 inches (8cm) between each cookie.
- Bake for 12-14 minutes or until the center of the cookies become matte and dry rather than wet and shiny.
Notes
Please note you may have a couple tablespoons of extra lemon curd left. You can defrost the frozen balls of lemon curd and then spread them on toast or your morning muffin to use them up!