Welcome to my kitchen! Today, we’re baking a delightful treat that’s perfect for lemon lovers: Stuffed Lemon Cookies. These cookies are filled with a tangy lemon curd and wrapped in a buttery lemon cookie dough. They’re a burst of sunshine in every bite!
Ingredients
Lemon Curd Filling
- 55 grams (1/4 cup) caster sugar
- 4 grams (1 teaspoon) cornstarch
- 1 egg (53 grams)
- 45 grams (3 tablespoons) fresh lemon juice
- Lemon peel from 1/4 lemon (only the yellow peel, avoiding the white pith)
- 22 grams (1 and 1/2 tablespoons) unsalted butter
Lemon Cookie Dough
- 110 grams (1/2 cup) unsalted butter (room temperature)
- 110 grams (1/2 cup) caster sugar
- Lemon zest from 3/4 of a lemon
- 1 teaspoon vanilla paste or vanilla extract
- 1 egg (52 grams)
- 200 grams (1 and 2/3 cups) all-purpose flour
- A pinch of salt
- 1/2 teaspoon baking soda
- Granulated white sugar (for coating the cookies)
Directions
Lemon Curd Filling Preparation
- In a medium-sized, heatproof bowl, combine the caster sugar and cornstarch.
- Whisk in the egg, lemon juice, and lemon peel.
- Set the bowl over a bain-marie, stirring often, and cook for about 8 minutes until the mixture starts to thicken. Continue stirring for an additional 2 minutes until thick.
- Remove from heat, stir in the butter, and mix to cool the mixture quickly.
- Cover directly with plastic wrap and refrigerate for at least 30 minutes (can be made a day ahead).
- Divide the chilled lemon curd into 10 portions on a lined tray and freeze until solid (at least 1 hour).
Lemon Cookie Dough Preparation
- Cream together the butter, sugar, lemon zest, and vanilla until smooth.
- Beat in the egg.
- Sift in the flour, salt, and baking soda, folding until the dough is soft and non-sticky.
- Refrigerate the dough for at least 20 minutes.
- Flatten scoops of dough, place a portion of frozen lemon curd in the center, fold, and roll into a ball.
- Coat each ball in sugar and place on a lined tray, spaced apart.
- Bake at 180°C (350°F) for 8-9 minutes until the edges are slightly golden.
- Allow to cool on the tray.
Quick Recipe Overview
- Prep Time: 1 hour
- Cooking Time: 9 minutes
- Total Time: 2 hours 10 minutes
- Calories: 220 per cookie
- Servings: 10 cookies
Final Thoughts
These stuffed lemon cookies are perfect for any occasion. They offer a delightful combination of a crisp exterior and a gooey, tangy center. Enjoy them with a cup of tea or share them with friends and family. Happy baking!
Feel free to share your own variations or tips in the comments below. If you enjoyed this recipe, check out my other lemony delights on the blog!
Stuffed Lemon Cookies
- Total Time: 2 hours 10 minutes
- Yield: 10 1x
Description
Indulge in the delightful contrast of these Stuffed Lemon Cookies, where the sharp zestiness of freshly prepared lemon curd meets the sweet comfort of buttery cookies. Each bite offers a burst of lemon flavor, wrapped in a tender and slightly crisp cookie shell, making it an irresistible treat.
Ingredients
Lemon Curd Fadley
55 grams (1/4 cup) Caster Sugar
4 grams (1 teaspoon) Cornstarch
1 Egg (53 grams)
45 grams (3 tablespoons) Fresh Lemon Juice
Lemon Peel from 1/4 lemon (only the yellow peel, avoiding the white pith)
22 grams (1 and 1/2 tablespoons) Unsalted Butter
Lemon Cookie Dough
110 grams (1/2 cup) Unsalted Butter (Room Temperature)
110 grams (1/2 cup) Caster Sugar
Lemon Zest from 3/4 of a lemon
1 teaspoon Vanilla Paste or Vanilla Extract
1 Egg (52 grams)
200 grams (1 and 2/3 cups) All-Purpose Flour
A pinch of Salt
1/2 teaspoon Baking Soda
Granulated White Sugar (for coating the cookies)
Instructions
Lemon Curd Filling Preparation
In a medium-sized, heatproof bowl, combine the caster sugar and cornstarch.
Whisk in the egg, lemon juice, and lemon peel.
Set the bowl over a bain-marie, stirring often, and cook for about 8 minutes until the mixture starts to thicken. Continue stirring for an additional 2 minutes until thick.
Remove from heat, stir in the butter, and mix to cool the mixture quickly.
Cover directly with plastic wrap and refrigerate for at least 30 minutes (can be made a day ahead).
Divide the chilled lemon curd into 10 portions on a lined tray and freeze until solid (at least 1 hour).
Lemon Cookie Dough Preparation
Cream together the butter, sugar, lemon zest, and vanilla until smooth.
Beat in the egg.
Sift in the flour, salt, and baking soda, folding until the dough is soft and non-sticky.
Refrigerate the dough for at least 20 minutes.
Flatten scoops of dough, place a portion of frozen lemon curd in the center, fold, and roll into a ball.
Coat each ball in sugar and place on a lined tray, spaced apart.
Bake at 180°C (350°F) for 8-9 minutes until the edges are slightly golden.
Allow to cool on the tray.
- Prep Time: 1 hour
- Cook Time: 9 minutes
Nutrition
- Calories: 220