😍🤩😋 Irresistible Lemon Curd Cookies 🍪 🍋| Perfect Easter Dessert Recipe 😍😋

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil reduces saturated fat while providing moisture.

lemon curd

🥗Healthier: Greek yogurt with lemon juice

💰Cheaper: store-bought lemon filling

Greek yogurt adds protein and tanginess.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour increases fiber content.

powdered sugar

🥗Healthier: stevia

💰Cheaper: granulated sugar

Stevia reduces calories without sacrificing sweetness.

Cut the butter into pieces and place it in a bowl.

Bring the bowl over a pot of water to melt the butter over a ban Marie at low heat.

Once melted, add the sugar and mix, ensuring the water doesn't reach boiling point.

In a separate bowl, add the egg yolks and beat them.

Slowly add the beaten egg yolks into the bowl over the ban Marie and mix gently.

Peel the zest of the lemons in a separate bowl.

Squeeze the lemon juice and add it to the lemon zest.

Sift in the cornstarch and mix.

Add the lemon juice and cornstarch mixture to the bowl over the ban Marie and mix occasionally, keeping the heat low to prevent boiling.

Once the cream has thickened, turn off the heat and transfer the lemon curd to filter out the lemon zest and unwanted texture.

For the cookies, add the lemon zest to a bowl.

Squeeze the juice of a lemon and add the indicated amount to the bowl with the lemon zest.

Add salt to the mixture.

Divide the egg white from the yolk and add the yolk into the bowl, then mix the ingredients.

Chop the butter into pieces and add to another bowl.

Add the sugar to the butter and mix until white and creamy.

Add the egg mixture to the butter and sugar and combine everything.

Add the flour and mix a bit with a spatula before using your hands.

Roll the dough into a smooth ball and wrap it in Saran Wrap.

Refrigerate the dough for 30 minutes.

Preheat the oven to 350°F (180°C).

Take a portion of the dough and roll it into a ball, placing it on a tray covered with parchment paper.

Repeat until you have 15 to 20 dough balls, making sure to leave space between them.

Use a teaspoon to make an indent in the center of each cookie dough ball or use your thumb.

Bake for 10-20 minutes and cool off before adding the lemon curd on top.

Sift powdered sugar on top and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens