STUFFED LEMON COOKIES
Ingredients
Lemon Curd Filling
- 55 g (1/4 cup) caster sugar
- 4 g (1 tsp) cornstarch
- 1 (53 g) egg
- 45 g (3 tbsp) fresh lemon juice
- the lemon peel from about 1/4 lemon only the yellow peel, not the white pith!
- 22 g (1+1/2 tbsp) unsalted butter
Lemon Cookie Dough
- 110 g (1/2 cup) unsalted butter room temperature
- 110 g (1/2 cup) caster sugar
- the zest from 3/4 lemon
- 1 tsp vanilla paste or vanilla extract
- 1 (52 g )) egg
- 200 g (1+2/3 cup) all purpose flour
- pinch of salt
- 1/2 tsp baking soda
- granulated white sugar for coating cookies
Instructions
Lemon Curd Filling
- In a heatproof medium size bowl, mix sugar and cornstarch.
- Mix in the egg then the lemon juice and add the lemon peel.
- Cook over bain marie, mixing often, for about 8 minutes or until starts thickening: then cook, mixing constantly, for another 2 minutes until thick.
- Remove from heat, incorporate butter and mix to cool down quickly.
- Cover with plastic wrap on the curd and put in refrigerator to chill for at least 30 minutes.
- Spoon lemon curd onto a lined small tray diving equally into 10 spoons.
- Put in freezer for at least 1 hour or until completely hard and frozen. You can prepare Lemon Curd Filling the day before.
Lemon Cookie Dough
- In a large bowl mix butter, sugar, lemon zest and vanilla until smooth, creamy and well combined.
- Mix in the egg using a whisk.
- Sift in flour, salt, baking soda and gently mix with a spatula until well combined. You'll get a soft but not sticky dough.
- Place the dough in refrigerator for at least 20 minutes or until easily handle, mostly if you live in a hot climate.
- Scoop the dough using a large 5cm-2inch ice cream scooper, flatten and place one frozen Lemon Curd Filling scoop at the center. Then fold the cookie dough sides around the Lemon Curd Filling and roll to get a cookie ball.
- Coat the cookie ball into granulated white sugar and place onto a lined baking tray at least at 5cm-2inch apart.
- Repeat until finish all the cookie dough. You'll get 9-10 cookies. Work fast to avoid melting the Lemon Curd Filling.
- Bake in preheated fan oven at 180°C-350°F for 8-9 minutes. Do not overbake, the center has to be very soft adn the sides just slightly golden.
- Remove from the oven and cool down onto the baking tray.
Video
Notes
Hello, I am Valentina! Welcome to How Tasty!
I am an Italian girl in love with baking and cooking. I’ve been raised in a cooking family, baking since I was a little girl and learning from my mom and my professional chef grandma.
I created the Youtube channel How Tasty in 2017 to share with you my passion.
You don’t need to be a professional cook to follow all my recipes thanks to the video tutorials and the tips & hints you can find here.
Let’s cook!
Tips:
If you live in a hot climate, I suggest to put Lemon Curd Filling in freezer for more than 1 hour, better at least 2 hours, and work pretty fast when you roll the cookie balls to avoid the frozen filling from melting.
You can also prepare the Lemon Curd Filling the day before.
In this recipe there is only pure fresh Lemon natural flavor that comes from the lemon peel: pay attention to use only the yellow part of the peel and not the withe pith that is bitter!
The cookie dough consistency could vary depending on the egg size or the flour type you’re using. For this reason you may need to use a bit more/less flour.
You should get a soft but not sticky dough (or very very little sticky, becuae you should easily handle it after the refrigerating time to form your cookie balls). So stop adding flour if your dough is a bit dry, and add a bit more if your dough is too sticky.
