Lemon Curd Cookies

For the Lemon Curd

To make the lemon curd, add the lemon juice, lemon zest, egg yolks, granulated white sugar and salt to a small saucepan or pot. Whisk everything together.
1/2 cup (120 ml) lemon juice, 1 tbsp (10 g) lemon zest, 4 egg yolks, 3/4 cup (150 g) granulated white sugar, 1/8 tsp salt
Heat the lemon mixture over medium low heat for 20-25 minutes, stirring frequently, until thick. It should coat the back of a spoon once thick enough.
Remove it from the heat and slowly whisk in the cold, cubbed butter.
1/2 cup (112 g) unsalted butter, cold and cut in cubes
Once all of the butter is melted in, transfer the curd to a heat proof, medium bowl. Place plastic wrap on top of the curd, so it doesn't form a skin, and allow it to cool completely.

For the Lemon Sugar Cookies

In a small bowl, whisk together the flour, baking powder and salt.
2 3/4 cups (344 g) all-purpose flour, spooned and leveled, 1/2 tsp baking powder, 1/2 tsp sea salt
Add the sugar and lemon zest to a large bowl. Rub the lemon zest and sugar together with your fingertips to extract the most lemon flavor from the zest.
1 cup (200 g) granulated white sugar, 1 tbsp (10 g) lemon zest
Add in the softened butter. Cream the butter, sugar and lemon zest together with an electric mixer on high speed for 1-2 minutes until very light and fluffy.
(If using a stand mixer, use the paddle attachment.)
1 cup (224 g) unsalted butter, softened
Add in the egg and vanilla, and mix on medium-high speed until pale in color and fluffy, about 1-2 minutes.
1 egg, 1 tsp (5 ml) vanilla
Add in the dry ingredients and mix on low then medium speed just until combined. (Scrape the sides of the bowl as necessary.)
Scoop the dough into 1 tbsp portions and roll them into balls. After each ball is rolled, immediately press it with a 1/2 tsp to make an indent.
Chill the prepared cookie dough balls on parchment paper lined baking sheets for 1 hour.
Preheat the oven to 350℉ (175℃).
Once chilled, separate the cookies 12 at a time on a prepared, parchment paper lined baking sheet.
Bake the cookies for 8-9 minutes.
When the cookies are straight out of the oven, scoot a small, round cookie cutter around them in a circular motion to help them return to their original smaller sizer. You can also press the centers again with a 1/2 tsp to create a deeper indent.
Let the cookies cool for 5 minutes on the cookie sheet, then transfer them to a cooling rack to finishing cooling.
Once the cookies are completely cooled, sprinkle powdered sugar over the cookies then fill each with about 1 tsp of lemon curd. Then enjoy!
1/4-1/2 cup (32-65 g) powdered sugar (for sprinkling over the baked cookies)

Ingredients

For the Lemon Curd

For the Lemon Sugar Cookies

Instructions

For the Lemon Curd

For the Lemon Sugar Cookies