- 1/2 cup (120 ml) lemon juice about 3 large lemons
- 1 tbsp (10 g) lemon zest about 2 lemons
- 4 egg yolks
- 3/4 cup (150 g) granulated white sugar
- 1/8 tsp salt
- 1/2 cup (112 g) unsalted butter, cold and cut in cubes
- For the Lemon Sugar Cookies
- 2 1/2 cups (313 g) all-purpose flour, spooned and leveled
- 1/2 tsp baking powder
- 1/2 tsp sea salt
- 1 cup (224 g) unsalted butter, softened
- 1 cup (200 g) granulated white sugar
- 1 egg yolk
- 1 tsp (5 ml) vanilla
- 1 tsp (3 g) lemon zest
- To make the lemon curd, add the lemon juice, lemon zest, egg yolks, granulated white sugar and salt to a small saucepan or pot. Whisk everything together. 1/2 cup (120 ml) lemon juice1 tbsp (10 g) lemon zest4 egg yolks3/4 cup (150 g) granulated white sugar1/8 tsp salt
- Heat the lemon mixture over medium low heat for 20-25 minutes, stirring frequently, until thick. It should coat the back of a spoon once thick enough.
- Remove it from the heat and slowly whisk in the cold, cubbed butter. 1/2 cup (112 g) unsalted butter, cold and cut in cubes
- Once all of the butter is melted in, transfer the curd to a heat proof, medium bowl. Place plastic wrap on top of the curd, so it doesn't form a skin, and allow it to cool completely.
- _For the Lemon Sugar Cookies__
- In a small bowl, whisk together the flour, baking powder and salt.2 1/2 cups (313 g) all-purpose flour, spooned and leveled1/2 tsp baking powder1/2 tsp sea salt
- In a large bowl, cream butter and granulated white sugar together with and electric mixer on high speed until it's fluffy, about 2-3 minutes. (If using a stand mixer, use the paddle attachment.)1 cup (224 g) unsalted butter, softened1 cup (200 g) granulated white sugar
- Add in the egg yolk, vanilla and lemon zest and mix on medium-high speed until pale in color and fluffy, about 1-2 minutes.1 egg yolk1 tsp (5 ml) vanilla1 tsp (3 g) lemon zest
- Add in the dry ingredients and mix on low then medium speed just until combined. (Scrape the sides of the bowl as necessary.)
- Scoop the dough into 1 tablespoon portions and roll them into balls. After each ball is rolled, immediately press it with a ½ teaspoon to make an indent.
- Chill the prepared cookie dough balls on parchment paper lined baking sheets for 1 hour.
- Preheat the oven to 350 degrees.
- Once chilled, separate the cookies 12 at a time on a prepared, parchment paper lined baking sheet.
- Bake the cookies for 9-10 minutes.
- When the cookies are straight out of the oven, scoot a small, round cookie cutter around them in a circular motion to help them return to their original smaller sizer. You can also press the centers again with a ½ teaspoon to create a deeper indent.
- Let the cookies cool for 5 minutes on the cookie sheet, then transfer them to a cooling rack to completely cool.
- Once the cookies are completely cooled, spoon about 1 teaspoon of lemon curd into the center of each cookie. (If you desire, you can sprinkle powdered sugar over the cookies before adding the lemon curd filling.)
- Then serve!
mar 24 2023 ∞
mar 24 2023 +