Stuffed Lemon Cookies ๐Ÿ‹


 ๐—ข๐—ก๐—Ÿ๐—ฌ ๐—”๐—–๐—ง๐—œ๐—ฉ๐—˜ ๐— ๐—˜๐— ๐—•๐—˜๐—ฅ๐—ฆ ๐—ช๐—œ๐—Ÿ๐—Ÿ ๐—ฆ๐—”๐—ฌ ๐—ฌ๐—จ๐— ๐— ๐—ฌ ๐—ข๐—ก ๐—ง๐—›๐—œ๐—ฆ ๐—ข๐—ก๐—˜

๐Ÿ˜๐Ÿ˜‹๐Ÿ˜‹


Ingredients:

For the Lemon Curd Filling:

55 grams caster sugar (1/4 cup)

4 grams cornstarch (1 teaspoon)

1 egg

45 grams fresh lemon juice (3 tablespoons)

Lemon peel from about 1/4 lemon (ensure it's only the yellow part to avoid bitterness)

22 grams unsalted butter (1 and 1/2 tablespoons)

For the Cookie Dough:

110 grams unsalted butter, room temperature (1/2 cup)

110 grams caster sugar (1/2 cup)

Lemon zest from 3/4 of a lemon

1 teaspoon vanilla paste or extract

1 egg

200 grams all-purpose flour (1 and 2/3 cups)

A pinch of salt

1/2 teaspoon baking soda

Granulated white sugar for coating


Directions:

Prepare the Lemon Curd:

In a medium-sized heatproof bowl, whisk together 55 grams of caster sugar and cornstarch.

Add one egg, lemon juice, and lemon peel. Whisk until smooth.

Place the bowl over a bain-marie (water bath) and cook for about 8 minutes, stirring often until the mixture begins to thicken. Continue stirring constantly for an additional 2 minutes until it reaches a custard-like consistency.

Remove from heat and stir in 22 grams of butter until fully incorporated. This cools the mixture quickly.

Cover with plastic wrap directly on the surface to prevent a skin from forming and refrigerate for at least 30 minutes. You can prepare this a day ahead.

Freeze the Curd:

Once chilled, divide the curd into 10 equal portions on a lined tray. Freeze until solid, about 1 hour.

Make the Cookie Dough:

In a large mixing bowl, cream together 110 grams of butter, 110 grams of caster sugar, lemon zest, and vanilla until light and fluffy.

Whisk in one egg until well combined.

Sift in the flour, salt, and baking soda, then fold gently until the mixture forms a soft, manageable dough.

Chill the dough for at least 20 minutes to firm up.

Assemble the Cookies:

Use a large ice cream scoop to portion the dough. Flatten each portion in your hand, place a scoop of frozen lemon curd in the center, and wrap the dough around it, forming a ball.

Roll each cookie ball in granulated sugar and place on a lined baking tray, spaced well apart.

Bake:

Preheat your oven to 180°C (350°F). Bake the cookies for 8-9 minutes until they are just set with slightly golden edges but still soft in the center.

Allow the cookies to cool on the tray.

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