There’s something undeniably alluring about the blend of tart lemon and sweet sugar, creating a taste sensation that can brighten the dullest of days. Today, we’re diving into a recipe that captures this magical combination in the form of delightful Lemon Curd Cookies. These little beauties are not just a feast for the taste buds but also a joy to behold, with their sunny yellow centers and dusting of icing sugar. Perfect for afternoon teas, special occasions, or simply as a treat to brighten up your day, this recipe is easy to follow and guarantees satisfaction.
Ingredients:
Before we begin, let’s gather everything we need. This recipe makes about 20 cookies, perfect for sharing with friends and family.
- ½ cup Unsalted butter, softened
- ¼ cup Caster sugar or powdered sugar
- 1 Egg yolk (leave the whites aside)
- ½ tbsp Grated lemon zest
- 1 tbsp Lemon juice
- ½ tsp Salt
- 1¼ cups All-purpose flour
- ½ cup Lemon curd
Directions:
- Preparation: Start by preheating your oven to 180°C (356°F) and lining a baking tray with a parchment sheet. This will help prevent the cookies from sticking and ensure they bake evenly.
- Creaming Butter and Sugar: In a stand mixer, cream the butter and sugar until the mixture is smooth and pale, which should take about 3 to 4 minutes. The key here is to get the mixture to a light and fluffy consistency, which will help create a tender crumb in your cookies.
- Adding Wet Ingredients: Beat in the egg yolk, lemon zest, lemon juice, and salt into the creamed mixture. These ingredients will add the distinctive lemon flavor to your cookies, making them irresistibly zesty.
- Incorporating Flour: With the mixer set to low, gradually beat in the all-purpose flour until moist clumps form. Be careful not to overmix at this stage; you want to handle the dough as lightly as possible to keep the cookies tender.
- Shaping the Cookies: Using your hands, gather the dough into a ball and then shape 1 tablespoon of dough into 1-inch balls. Place these on your prepared baking sheets, spacing them about 1 inch apart. Then, use a floured finger to create a deep indentation in the center of each ball. This will hold the lemon curd later.
- Baking: Bake the cookies in the preheated oven until they are firm and lightly golden on the bottom, approximately 18 to 20 minutes. If the indentations have puffed up during baking, you can gently press them down again while the cookies are still hot.
- Filling with Lemon Curd: Immediately fill each indentation with about 1 teaspoon of lemon curd. You can return the cookies to the oven for a couple of minutes to set the curd if desired, but this step can be skipped if you’re serving the cookies fresh.
- Finishing Touches: Once done, allow the cookies to cool slightly before dusting them with icing sugar. This not only adds an extra layer of sweetness but also makes them look even more tempting.
Nutritional Information:
Each cookie is approximately 150 kcal, making them a delightful treat that won’t weigh too heavily on your conscience.
Conclusion:
Lemon Curd Cookies are a wonderful way to enjoy the zesty flavor of lemon in a sweet, indulgent form. Whether you’re making them for a special occasion or just as a treat for yourself, these cookies are sure to impress. So why not give this recipe a try and bring a little sunshine into your kitchen today?
Lemon Curd Cookies
- Total Time: 40 minutes
Description
There’s something undeniably alluring about the bright, tangy taste of lemon curd paired with the soft, crumbly texture of freshly baked cookies. Each bite of these Lemon Curd Cookies offers a burst of lemony freshness, enveloped in a sweet and tender crumb, making them a delightful treat for any time of day. Whether you’re a seasoned baker or new to the kitchen, these cookies promise to fill your baking experience with zest and joy.
Ingredients
½ cup – Unsalted butter, softened
¼ cup – Caster sugar or powdered sugar
1 Egg yolk (no whites)
½ tbsp – Grated lemon zest
1 tbsp – Lemon juice
½ tsp – Salt
1¼ cups – All-purpose flour
½ cup – Lemon curd
Instructions
Heat oven to 180°C. Line a baking tray with parchment sheet.
Cream butter and sugar in a stand mixer until smooth and pale, about 3 to 4 minutes.
Beat in yolk, lemon zest, lemon juice, and salt.
With mixer on low, beat in flour just until moist clumps form.
Gather the dough with your hands into a ball, handling it very lightly.
Shape 1 tablespoon of dough into 1-inch balls. Place on prepared sheets, spacing them 1 inch apart.
Using a floured finger, make a deep indentation in the center of each ball, just enough to hold 1 tsp lemon curd.
Bake until firm and lightly golden on bottom, about 18 to 20 minutes.
Remove from oven and, if necessary, press indentations lightly again. Immediately fill with curd.
Bake again for a couple of minutes just to set the curd, or skip if serving fresh.
Lightly dust with icing sugar before serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes