Ingredients:
Lemon Curd Filling:
55 grams caster sugar
4 grams cornstarch
1 egg
45 grams fresh lemon juice
Lemon peel from approximately 1/4 lemon
22 grams unsalted butter
Lemon Cookie Dough:
110 grams unsalted butter, room temperature
110 grams caster sugar
Lemon zest from 3/4 of a lemon
1 teaspoon vanilla paste or extract
1 egg
200 grams all-purpose flour
A pinch of salt
1/2 teaspoon baking soda
Granulated white sugar for coating
Directions:
Lemon Curd Filling Preparation:
In a medium-sized, heatproof bowl, mix caster sugar with cornstarch.
Whisk in the egg, lemon juice, and lemon peel.
Set over a bain-marie, stirring often, until the mixture thickens (about 10 minutes). Stir constantly for an additional 2 minutes.
Remove from heat, add butter, and mix to cool rapidly. Cover with plastic wrap and chill for at least 30 minutes. Can be made a day ahead.
Portion chilled curd into 10 scoops on a tray and freeze until solid.
Lemon Cookie Dough Preparation:
Cream butter, sugar, lemon zest, and vanilla until smooth.
Mix in the egg.
Sift in flour, salt, and baking soda; fold gently until it forms a dough.
Chill dough for 20 minutes. Flatten each dough portion, place a scoop of frozen curd in the center, and seal.
Roll in granulated sugar and space on a lined tray.
Bake at 180°C (350°F) for 8-9 minutes until edges are golden. Cool on the tray.
Prep Time: 30 minutes | Cooking Time: 8 minutes | Total Time: 1 hour 38 minutes
Kcal: 150 per cookie | Servings: 10 cookies
