Lemon Curd Cookies

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while margarine is often less expensive.

lemon curd

🥗Healthier: Greek yogurt with lemon juice

💰Cheaper: store-bought lemon filling

Greek yogurt adds creaminess with fewer calories, while store-bought options can be more affordable.

Add 1 cup sugar and the zest of 2 lemons to a pot.

Mix the sugar and lemon zest together with a whisk to release the oils.

Add 1/2 cup lemon juice to the pot and mix until combined.

Heat the mixture on medium-low until the sugar is dissolved and the mixture is clear.

In a heatproof mixing bowl, whisk 6 egg yolks.

Slowly drizzle in the lemon mixture to the egg yolks to avoid scrambling them.

Pour the egg mixture back into the pot and heat on medium-low, stirring constantly until thickened (about 10 minutes).

Remove from heat and add 1/2 cup unsalted butter, mixing until melted and combined.

Pass the lemon curd through a sieve to remove lumps and pour into a plastic container. Cover with plastic wrap and let cool to room temperature.

In a large mixing bowl, combine 1.5 cups sugar and the zest of 4 lemons, mixing to release the oils.

Add 4 tablespoons lemon juice, 1 cup melted unsalted butter, and 4 eggs to the bowl and whisk until combined.

Add 2 teaspoons vanilla and mix again.

In a separate bowl, whisk together 4 cups flour, 1 teaspoon baking powder, and 1/2 teaspoon salt.

Pour the dry ingredients into the wet ingredients and mix by hand until combined.

Cover the dough with plastic wrap and refrigerate for at least 2 hours.

After resting, scoop out individual balls of cookie dough and roll them in powdered sugar.

Place the dough balls on a baking pan and use the back of a spatula to press an indent into each ball.

Fill each indent with the prepared lemon curd.

Bake in the oven at 350°F for about 11 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens