Lemon Curd Cookies
Ingredients
#### For the Lemon Curd
- ½ cup 120 ml lemon juice (about 3 large lemons)
- 1 tablespoon 10 g lemon zest (about 2 lemons)
- 4 egg yolks
- ¾ cup 150 g granulated white sugar
- ⅛ teaspoon salt
- ½ cup 112 g unsalted butter, cold and cubed
#### For the Lemon Sugar Cookies
- 2 ½ cups 313 g all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon sea salt
- 1 cup 224 g unsalted butter, softened
- 1 cup 200 g granulated white sugar
- 1 egg yolk
- 1 teaspoon 5 ml vanilla extract
- 1 teaspoon 3 g lemon zest
Instructions
#### For the Lemon Curd
- Combine lemon juice, lemon zest, egg yolks, sugar, and salt in a saucepan. Whisk well.
- Heat the mixture over medium-low heat for 20-25 minutes until thickened, stirring frequently.
- Remove from heat, then gradually whisk in cold butter until melted.
- Transfer to a bowl, cover with plastic wrap touching the surface, and chill completely.
#### For the Lemon Sugar Cookies
- Whisk flour, baking powder, and salt in a small bowl.
- Cream butter and sugar until fluffy. Mix in egg yolk, vanilla, and lemon zest.
- Add dry ingredients and mix until combined.
- Roll dough into balls, make an indent with a teaspoon, then chill for 1 hour.
- Preheat oven to 350°F and place chilled dough balls on baking sheets.
- Bake for 9-10 minutes, then reshape with a cookie cutter if needed.
- Let cool, then fill each cookie’s center with lemon curd.
- Optional: Dust with powdered sugar before serving.