Ingredients
Equipment
Method
For the Lemon Curd
- In a small saucepan, combine the granulated sugar and lemon zest.
- Add the egg yolks.
- Pour in the fresh lemon juice and whisk until the mixture is smooth and well combined.
- Place the saucepan over medium-low heat, stirring constantly until the mixture begins to thicken.
- Add the cubed butter and continue stirring until it has completely melted and the curd becomes smooth and glossy.
- Remove the lemon curd from the heat and cover the surface with plastic wrap, and allow it to cool completely.
For the Lemon Cookies
- In a large mixing bowl, beat the softened butter until smooth and creamy.
- Add the granulated sugar and lemon zest.
- Beat until light and fluffy.
- Add the baking powder, cornstarch, and salt. Mix until smooth and fully incorporated.
- Add the all-purpose flour.
- Fold the dry ingredients into the wet ingredients until a soft dough forms.
- Add vanilla extract
- Continue mixing just until no dry flour remains.
- Scoop equal portions of dough and roll them into smooth balls.
- Arrange the dough balls on a parchment-lined baking sheet.
- Gently press the center of each dough ball to create an indentation, then dust the cookies with granulated sugar.
- Bake in a preheated 350°F (175°C) oven for 8 –10 minutes, or until the edges are lightly golden.
- Allow the cookies to cool completely, then dust lightly with powdered sugar.
- Spoon or pipe the cooled lemon curd into the center of each cooled cookie.
- Serve immediately, or refrigerate until ready to enjoy.
