Description
Delight in the refreshing tang of these Stuffed Lemon Cookies, featuring a luscious homemade lemon curd filling encased in tender, zesty cookie dough. Perfectly balanced between sweet and citrusy, these cookies offer a burst of lemon flavor in every bite, ideal for tea time or a bright dessert treat.
Ingredients
Scale
Lemon Curd Filling
- 55 grams caster sugar (1/4 cup)
- 4 grams cornstarch (1 teaspoon)
- 1 egg
- 45 grams fresh lemon juice (3 tablespoons)
- Zest of 1/4 lemon (yellow peel only)
- 1 tablespoon unsalted butter
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup caster sugar
- Zest of 2 lemons
- 1 teaspoon vanilla extract
- 1 egg
- 2 1/2 cups all-purpose flour
- 1/4 teaspoon cornstarch
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- Extra caster sugar for rolling
Instructions
- Prepare the Lemon Curd Filling: In a saucepan, combine the caster sugar and cornstarch, then whisk in the egg, fresh lemon juice, and lemon zest. Cook over medium heat, stirring constantly, until the mixture thickens to a curd-like consistency. Remove from heat, stir in the tablespoon of unsalted butter, then let it cool before chilling in the refrigerator to set.
- Make the Cookie Dough: In a mixing bowl, cream together the softened unsalted butter and caster sugar until light and fluffy. Mix in the zest of two lemons, vanilla extract, and the egg until fully incorporated. Gradually add the all-purpose flour, cornstarch, baking soda, and salt, mixing gently until a smooth dough forms. Chill the dough for one hour to firm it up and make it easier to handle.
- Assemble the Cookies: Preheat your oven to 350°F (175°C). Scoop a teaspoon of the chilled lemon curd filling and enclose it within a ball of the cookie dough, ensuring the filling is fully covered. Roll the dough balls in extra caster sugar to coat evenly.
- Bake the Cookies: Place the sugar-coated dough balls onto a baking sheet lined with parchment paper, spacing them apart to allow spreading. Bake for 8 minutes or until the edges turn golden brown.
- Cool and Serve: Remove the cookies from the oven and transfer them to a wire rack to cool completely before serving, allowing the lemon curd center to set perfectly inside the soft cookie shell.
Notes
- Be sure to chill both the lemon curd and cookie dough to make handling easier and to prevent the filling from leaking during baking.
- Use fresh lemon juice and zest for the best bright, citrus flavor.
- Rolling the cookies in caster sugar before baking provides a lovely crunchy exterior contrast to the soft, tangy filling.
- Store cookies in an airtight container at room temperature for up to 3 days to maintain freshness.
- This recipe can be doubled easily if more servings are needed.
- Prep Time: 50 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
