These soft lemon curd cookies are a delightful burst of sunshine in every bite. Imagine the perfect balance of tangy lemon curd nestled within a buttery, melt-in-your-mouth cookie – that's the magic we're creating today. The vibrant yellow hue is as appealing as the incredible flavor combination, making these cookies ideal for any occasion, from afternoon tea to a celebratory gathering. They're surprisingly easy to make, requiring ingredients you likely already have in your pantry. The delicate lemon flavor is perfectly complemented by the rich, buttery cookie base, resulting in a treat that's both sophisticated and satisfying.
Forget those dry, crumbly cookies! This recipe delivers soft, chewy perfection, bursting with zesty citrus notes. The creamy lemon curd filling adds a luxurious touch, elevating these cookies from ordinary to extraordinary. Ready to bake these irresistible treats? Let's dive into the step-by-step instructions below.
Tools Needed
- Mixing bowl
- Small pan
- Baking tray
- Whisk
- Teaspoon
Ingredients
Step-by-Step Instructions
Step 1. Prepare the Cookie Dough
- Zest and juice fresh lemons.
- In a mixing bowl, combine sugar, lemon zest, and salt. Mix well.
- Add melted unsalted butter, vanilla extract, and lemon juice to the bowl. Stir.
- Crack in eggs one at a time, mixing until a silky batter forms.
- In a separate bowl, whisk together cake flour and baking powder.
- Add the dry ingredients to the wet ingredients and stir until combined.
- Cover the bowl and chill in the fridge for about an hour.
Step 2. Make the Lemon Curd Filling
- In a small pan, whisk together egg yolks, sugar, and a pinch of salt.
- Add cornstarch, stir, then add milk and mix again.
- Pour in lemon juice and zest, stir well, and cook over low heat, stirring constantly, until thickened.
- Remove from heat, stir in butter until melted and smooth.
- Pour the curd into a bowl, cover, and let cool to room temperature.
Step 3. Bake and Shape the Cookies
- Scoop out 15g of cookie dough per cookie, roll into balls, and coat in powdered sugar.
- Place dough balls on a baking tray, spaced out evenly.
- Preheat oven to 185°C (365°F). Bake at 165°C (329°F) for 12 minutes. Gently press the centers again while warm.
Step 4. Fill and Finish
- Once completely cool, fill the cookies with lemon curd using a teaspoon or piping bag.
Read more: Grilled Stuffed Squid with Venere Black Rice & Buttered Vegetables
Tips
- If the lemon curd is firm, stir or gently warm it to loosen.
Nutrition
- N/A
FAQs
1. Can I use store-bought lemon curd?
Absolutely! Using store-bought lemon curd will save you time. Just ensure it's a good quality curd for the best flavor.
2. How can I store leftover cookies?
Store the cookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
3. Can I freeze these cookies?
Yes! Freeze the baked cookies in a freezer-safe container or bag for up to 2 months. Thaw at room temperature before serving.
These soft lemon curd cookies are the perfect treat for any lemon lover. Their delightful balance of sweet and tangy flavors will leave you wanting more. Enjoy baking and sharing these sunshine-filled delights!