Lemon Curd Cookies
These delicious lemon curd cookies literally melt in your mouth. Tender shortbread cookies are rolled in lemon sugar and filled with homemade lemon curd. They're the perfect treat for lemon lovers!
Ingredients
Lemon Curd
- 3 Eggs
- ⅓ cup Lemon juice about 3 medium size lemons
- ¾ cup White granulated sugar
- 4 tablespoon Butter unsalted
Lemon Sugar
- ½ cup White granulated sugar
- 1 Lemon zest
Lemon Shortbread Cookies
- 8 oz Butter unsalted, softened
- 2 oz Powdered sugar sifted
- 10 oz All purpose flour sifted
- ¼ teaspoon Salt
- 1 Lemon zest
Instructions
Lemon Curd
- Place lemon juice inside a saucepan. Heat on high until mixture comes to a boil.
- Inside a medium size bowl, combine eggs and sugar. Whisk until smooth. Once lemon juice is heated, slowly add to egg mixture. Make sure to whisk constantly to prevent the eggs from scrambling.
- Pour mixture back into the saucepan and heat over low heat. Continuously whisk to prevent the bottom from burning. Once it thickens, remove from heat and check to make sure it coats the back of a wooden spoon.
- Press lemon curd through a fine sieve into a clean bowl.
- Stir in cold butter and mix until completely melted. Cover directly with plastic wrap. Refrigerate for at least 8 hours or overnight.
Lemon Sugar
- Combine sugar and lemon zest inside a food processor. Blend until lemon zest is fine and combined with the sugar.
Lemon Shortbread Cookies
- Cream butter, powdered sugar and lemon zest for 2-3minutes until light and fluffy. Sift flour and salt directly over butter mixture. Mix just until combined.
- Scoop dough with tablespoon or small ice cream scoop. With hands, form into balls and place onto a parchment lined cookie sheet. Roll each ball into lemon sugar.
- Using the back of a tablespoon, gently press to create a divot on top of each cookie. Freeze for 20 minutes.
- Preheat oven to 325 degrees. Line baking sheet with parchment paper. Space cookies at least 2" apart. Bake cookies for 15-17 minutes, turning the sheet pan half way through baking. Once baked, take a teaspoon and gently press on the tops of each cookie to create a deeper indent for the lemon curd.
- Once cookies are completely cool, fill with 1 teaspoon of lemon curd. Serve immediately.
Notes
- For the BEST results, use a kitchen scale to accurately measure the ingredients.
- To speed up the chilling process, simply place the finished lemon curd over an ice bath. Stir occasionally until the lemon curd is cold. Then, place a piece of plastic film directly over the lemon curd. Remove from the ice bath and chill inside the refrigerator.
Nutrition
Calories: 179kcalCarbohydrates: 23gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 46mgSodium: 108mgPotassium: 40mgFiber: 1gSugar: 11gVitamin A: 327IUVitamin C: 6mgCalcium: 11mgIron: 1mg
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