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Irresistible Stuffed Lemon Cookies

Delightfully soft cookies filled with luscious, tangy lemon curd that brighten up your day.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American, Baked Goods
Calories: 150
Ingredients Method Notes

Ingredients
  

Lemon Curd Filling
  • 55 g caster sugar
  • 4 g cornstarch
  • 1 large egg
  • 45 g fresh lemon juice
  • 1/4 lemon lemon peel (only the yellow peel) Avoid the white pith.
  • 22 g unsalted butter For the filling
Cookie Dough
  • 110 g unsalted butter Room temperature
  • 110 g caster sugar
  • 3/4 lemon zest
  • 1 tsp vanilla paste or extract
  • 1 large egg
  • 200 g all-purpose flour
  • 1 pinch salt
  • 1/2 tsp baking soda
  • to taste granulated white sugar for coating cookies

Method
 

Making the Lemon Curd
  1. In a saucepan, whisk together 55 g caster sugar and 4 g cornstarch.
  2. Add 1 egg, 45 g lemon juice, and lemon peel from 1/4 lemon. Cook over medium heat, stirring constantly until thickened.
  3. Remove from heat and whisk in 22 g unsalted butter until smooth. Allow to cool.
Making the Cookie Dough
  1. In a mixing bowl, cream together 110 g unsalted butter and 110 g caster sugar until light and fluffy.
  2. Add the zest from 3/4 lemon and 1 tsp vanilla, mixing until combined.
  3. Beat in 1 egg until smooth.
  4. Gradually fold in 200 g flour, a pinch of salt, and 1/2 tsp baking soda until a soft dough forms.
Baking the Cookies
  1. Preheat oven to 350°F (175°C).
  2. Take small portions of dough, flatten them, place a dollop of cooled lemon curd in the center, and fold to encase.
  3. Roll each ball in granulated sugar and arrange on a baking sheet lined with parchment paper, spaced apart.
  4. Bake for 10-12 minutes until golden on edges and slightly puffed.
  5. Allow to cool on the baking sheet briefly before transferring to a wire rack.

Notes

For an extra touch, dust your cookies with powdered sugar before serving. These cookies will keep for about 5 days in an airtight container or freeze for up to 3 months. Reheat in the microwave for 10-15 seconds for a warm treat.