Lemon Curd Cookies

Ingredients

• 1/2 cup (120 ml) lemon juice (about 3 large lemons)
• 1 tbsp (10 g) lemon zest (about 2 lemons)
• 4 egg yolks
• 3/4 cup (150 g) granulated white sugar
• 1/8 tsp salt
• 1/2 cup (112 g) unsalted butter, cold and cut in cubes
• 2 3/4 cups (344 g) all-purpose flour, spooned and leveled
• 1/2 tsp baking powder
• 1/2 tsp sea salt
• 1 cup (224 g) unsalted butter, softened
• 1 cup (200 g) granulated white sugar
• 1 egg
• 1 tsp (5 ml) vanilla
• 1 tbsp (10 g) lemon zest
• 1/4-1/2 cup (32-65 g) powdered sugar (for sprinkling over the baked cookies)

Instructions

1. 1

   --- For the Lemon Curd ---

2. 2

   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.

3. 3

   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.

4. 4

   Remove it from the heat and slowly whisk in the cold, cubbed butter.

5. 5

   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.

6. 6

   --- For the Lemon Sugar Cookies ---

7. 7

   In a small bowl, whisk together the flour, baking powder and salt.

8. 8

   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.

9. 9

   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.)

10. 10

    Add in the egg and vanilla, and mix on medium-high speed until pale in color and fluffy, about 1-2 minutes.

11. 11

    Add in the dry ingredients and mix on low then medium speed just until combined. (Scrape the sides of the bowl as necessary.)

12. 12

    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.

13. 13

    Chill the prepared cookie dough balls on parchment paper lined baking sheets for 1 hour.

14. 14

    Preheat the oven to 350℉ (175℃).

15. 15

    Once chilled, separate the cookies 12 at a time on a prepared, parchment paper lined baking sheet.

16. 16

    Bake the cookies for 8-9 minutes.

17. 17

    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.

18. 18

    Let the cookies cool for 5 minutes on the cookie sheet, then transfer them to a cooling rack to finishing cooling.

19. 19

    Once the cookies are completely cooled, sprinkle powdered sugar over the cookies then fill each with about 1 tsp of lemon curd. Then enjoy!