These little gems are filled with homemade lemon curd and they’re so irresistible, you’ll have to stop yourself from eating a dozen. So, make a batch, or two, of these tangy cookies for yourself or for someone you know who loves lemon and indulge in these soft-baked cookies.
Lemon curd is one of my favourite things to bake with, and it’s so easy to make. The ingredients to make lemon curd are minimal and include fresh lemon juice and zest, eggs, sugar, honey, and butter. So simple and delicious.
Ingredients
1/2 cup unsalted butter -soft
1/2 cup sugar
1 large egg
1 tsp vanilla
1 3/4 cups flour
1 tsp baking powder
Lemon curd -recipe below
Directions
- Cream the butter using an electric mixer on medium-low speed.
- Add in the sugar and cream together with the butter on medium-low speed.
- Add in the egg and vanilla. Mix the ingredients together on low speed.
- Put the flour and the baking powder into a sifter.
- Gradually sift and cut the dry ingredients into the wet ingredients. Knead the dough to incorporate all the ingredients. Don’t over work the dough.
- Pre-heat the oven to 325 degrees F.
- Line a large cookie sheet with parchment paper.
- Using a tbsp measuring spoon, measure a tbsp of cookie dough, and roll it into a ball. I like to use a cookie scoop.
- Place on the parchment paper and continue until half the dough is rolled into dough balls.
- Using a 1/2 tsp measuring spoon, gently press the spoon into the middle of each dough ball to make a half circle.
- Fill each cookie dough with lemon curd. Don’t overfill.
- Bake for 16-18 minutes.
- As the first batch of cookies bake, make the second batch of cookies.
- Place the baked cookies on a wire rack to cool and bake the second batch of cookies.
LEMON CURD
Ingredients Makes 3 (125 ml) mason jars
2 large eggs
1/2 cup sugar
3/4 cup fresh lemon juice
1 tbsp lemon zest
3 tbsp honey
2 tbsp unsalted butter
Directions
- Whisk together the eggs and the sugar.
- Whisk in the lemon juice and lemon zest.
- Pour the mixture into a pot and add the honey and the butter.
- Heat on low and whisk constantly.
- When the butter melts, increase the heat a little.
- Continue to increase the heat little by little until it's at medium-low. At this point the mixture should begin to thicken.
- Heat at medium-low for a few minutes then reduce the heat a little.
- Make sure you whisk the mixture constantly from start to finish so the eggs don't lump.
- When the lemon curd is thick and smooth, pour into small mason jars.
- Put the lids on right away to prevent a skin from forming.
- When the lemon curd cools, place in the fridge.
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