Description
These Stuffed Lemon Cookies feature a zesty, homemade lemon curd filling enveloped in soft, buttery cookie dough, rolled in sugar for a delightful crunch. Perfect for citrus lovers looking for a bright, tangy treat, these cookies combine a creamy filling with a tender exterior for a truly irresistible dessert.
Ingredients
Scale
Lemon Curd Filling
- 55 grams caster sugar (1/4 cup)
- 4 grams cornstarch (1 teaspoon)
- 1 egg
- 45 grams fresh lemon juice (3 tablespoons)
- Zest of 1/4 lemon (yellow peel only)
- 1 tablespoon unsalted butter
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup caster sugar
- Zest of 2 lemons
- 1 teaspoon vanilla extract
- 1 egg
- 2 1/2 cups all-purpose flour
- 1/4 teaspoon cornstarch
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- Extra caster sugar for rolling
Instructions
- Lemon Curd Filling: In a saucepan, combine the caster sugar and cornstarch. Whisk in the egg, fresh lemon juice, and lemon zest until smooth.
- Cook Lemon Curd: Place the saucepan over medium heat and cook the mixture, whisking constantly, until it thickens to a custard-like consistency.
- Finish Lemon Curd: Remove the curd from heat and stir in the unsalted butter until melted and fully incorporated. Let the lemon curd cool to room temperature, then chill it in the refrigerator until firm.
- Make Cookie Dough: In a mixing bowl, cream together the softened butter and caster sugar until the mixture is light and fluffy.
- Add Flavors: Mix in the lemon zest, vanilla extract, and egg until well combined.
- Incorporate Dry Ingredients: Gradually add the all-purpose flour, cornstarch, baking soda, and salt to the wet ingredients, mixing until a dough forms.
- Chill Dough: Cover the dough and refrigerate for 1 hour to firm up, making it easier to handle.
- Preheat Oven: Set the oven to 350°F (175°C) and prepare a baking sheet lined with parchment paper.
- Assemble Cookies: Scoop a teaspoon of the chilled lemon curd and enclose it completely inside a portion of cookie dough, then roll the dough ball in extra caster sugar for a sugary coating.
- Arrange on Sheet: Place the stuffed dough balls evenly spaced on the prepared baking sheet.
- Bake: Bake the cookies in the preheated oven for about 8 minutes, or until the cookie edges turn golden brown.
- Cool: Remove the cookies from the oven and transfer them to a wire rack to cool completely before serving.
Notes
- Ensure the lemon curd is fully chilled and firm before stuffing to prevent leakage during baking.
- Use fresh lemon juice and zest for the best citrus flavor.
- Rolling the cookie dough balls in extra sugar adds a delightful crunch and sparkle.
- Store cookies in an airtight container at room temperature for up to 3 days.
- You can make the lemon curd a day ahead to save time.
