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Stuffed Lemon Cookies

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.
Continued on next page (page 3)

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