RecipeCastle

Delicious Stuffed Lemon Cookies

Delicious Stuffed Lemon Cookies

Ingredients

  • 1/4 cupcaster sugar – Provides sweetness to balance the tartness of the lemon.
  • 1 tspcornstarch – Acts as a thickening agent (giving the curd a smooth, creamy texture.)
  • 1egg – Adds richness and helps set the curd filling.
  • 3 tbspfresh lemon juice – The star ingredient (contributing a refreshing tartness.)
  • —Zest from 1/4 lemon – Adds aromatic oils that enhance the lemon flavor.
  • 1.5 tbspunsalted butter – Incorporates creaminess and richness into the filling.
  • 1/2 cupunsalted butter (room temp – Provides moisture and a tender crumb.)
  • 1/2 cupcaster sugar – Sweetens the cookies while allowing them to brown beautifully.
  • —Zest from 3/4 lemon – Intensifies the lemon flavor in the cookie dough.
  • 1 tspvanilla – Enhances overall flavor and adds a touch of warmth.
  • 1egg – Binds the ingredients and helps retain moisture in the cookies.
  • 1+ 2/3 cup all-purpose flour – The main structure of the cookies (providing stability.)
  • Pinchof salt – Balances the sweetness and enhances the flavors.
  • 1/2 tspbaking soda – Helps the cookies rise and achieve a soft texture.
  • —Granulated sugar for coating – Creates a delightful sugary crust around the cookies.

Instructions

  1. 1

    In a medium bowl, mix 1/4 cup caster sugar and 1 tsp cornstarch until well combined.

  2. 2

    Add 1 egg, 3 tbsp fresh lemon juice, and the zest from 1/4 lemon to the bowl, whisking until smooth.

  3. 3

    Set up a bain-marie (double boiler) and pour the mixture into a heatproof bowl. Cook over simmering water for about 10 minutes, stirring continuously until thickened.

  4. 4

    Remove from heat and stir in 1.5 tbsp unsalted butter until melted and smooth.

  5. 5

    Transfer the lemon curd to a container and chill in the refrigerator until ready to use.

  6. 6

    In a large mixing bowl, cream together 1/2 cup unsalted butter and 1/2 cup caster sugar until light and fluffy.

  7. 7

    Add in the zest from 3/4 lemon and 1 tsp vanilla, mixing well.

  8. 8

    Beat in 1 egg until well combined.

  9. 9

    In a separate bowl, sift together 1 + 2/3 cup all-purpose flour, pinch of salt, and 1/2 tsp baking soda.

  10. 10

    Gradually add the dry ingredients to the wet mixture, mixing until just combined.

  11. 11

    Cover the dough with plastic wrap and chill in the refrigerator for 20 minutes.

  12. 12

    Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

  13. 13

    Using a cookie scoop, take a ball of cookie dough and flatten it in the palm of your hand.

  14. 14

    Place a frozen scoop of lemon curd in the center and fold the dough around it, rolling it back into a ball.

  15. 15

    Roll the cookie ball in granulated sugar to coat.

  16. 16

    Space the cookies on the prepared baking sheets and bake for 8-9 minutes, or until they are soft in the center.