Stuffed Lemon Cookies (Print-Friendly Version)
Soft cookies packed with zingy lemon curd, delivering a bright, homemade citrus punch.
# Ingredients You’ll Need:
→ Lemon Curd Filling
01 -
55 grams superfine sugar (1/4 cup)
02 -
4 grams cornflour (1 teaspoon)
03 -
1 egg (53 grams)
04 -
45 grams freshly squeezed lemon juice (3 tablespoons)
05 -
Zest of roughly 1/4 lemon (just the yellow part, no white pith)
06 -
22 grams unsalted butter (1 and 1/2 tablespoons)
→ Lemon Cookie Dough
07 -
110 grams softened unsalted butter (1/2 cup)
08 -
110 grams superfine sugar (1/2 cup)
09 -
Zest from 3/4 lemon
10 -
1 teaspoon pure vanilla extract or vanilla bean paste
11 -
1 egg (52 grams)
12 -
200 grams plain flour (1 and 2/3 cups)
13 -
A tiny bit of salt
14 -
1/2 teaspoon baking soda
15 -
Regular white sugar (for rolling cookies)
# How to Make It:
01 -
Mix the superfine sugar with cornflour in a decent-sized heat-safe bowl. Add the egg and whisk well, then pour in the fresh lemon juice and add the lemon zest.
02 -
Set the bowl over simmering water, stir frequently, and let it cook about 8 minutes until it gets thick. Keep stirring another 2 minutes for extra thickness. Take it off the heat, drop in the butter, and mix it up to cool it down fast.
03 -
Put plastic wrap directly on the curd's surface and stick it in the fridge for at least 30 minutes. Then split it into 10 equal lumps on a lined sheet and freeze them for an hour till they're hard.
04 -
Beat the butter with superfine sugar, lemon zest, and vanilla until it's nice and fluffy. Add the egg and mix well. Then sift the flour, salt, and baking soda together and fold them in until you've got a dough that won't stick to your hands.
05 -
Pop the dough in the fridge for about 20 minutes until it's firm enough to work with.
06 -
Scoop out balls of dough, flatten each one, and stick a frozen lemon curd piece in the middle. Wrap the dough all around the filling, roll it into a nice ball, and coat it in white sugar.
07 -
Put the sugar-coated balls on a lined baking sheet about 5cm apart from each other. Bake them in your oven at 180°C (350°F) for 8-9 minutes until they're still soft in the middle but getting golden around the edges. Let them cool right on the tray.
# Extra Suggestions:
01 -
Make your lemon curd filling the night before to cut down on prep work.