Stuffed Lemon Cookies | How Tasty Channel

Mix 55 g caster sugar and 1 tsp cornstarch together to avoid lumps.

Add 1 egg to the sugar and cornstarch mixture.

Add 45 g lemon juice and the yellow peel from about 1/4 lemon, avoiding the white pith.

Cook the mixture over a bain marie for about 8 minutes, stirring often, until it starts thickening.

Once thickened, cook for an additional 2 minutes and then remove the lemon peel.

Add 22 g unsalted butter to the mixture and press plastic wrap on the curd to prevent a dry peel from forming on top.

Refrigerate the lemon curd for at least 30 minutes to cool down.

Evenly split the lemon filling into 10 spoonfuls on a lined small tray and freeze for about 1 hour or until hard and frozen.

In a mixing bowl, combine 110 g room temperature unsalted butter, 110 g caster sugar, and a pinch of salt, mixing until creamy and smooth.

Add the zest from about 3/4 lemon and 1 tsp vanilla paste or extract, and mix well.

Incorporate 1 egg (52 g) into the mixture.

Add 200 g all purpose flour and 1/2 tsp baking soda, gently incorporating with a spatula without overmixing.

Refrigerate the cookie dough for at least 20 minutes, especially in hot climates (optional).

Using a 5 cm large ice cream scooper, scoop the dough, flatten it, and place a frozen lemon filling in the center.

Fold the sides over the filling, roll it, and form a cookie ball.

Roll the cookie ball into granulated sugar and place them about 5 cm apart on a lined baking sheet.

Repeat the process until all dough is used, working quickly to prevent the lemon filling from melting.

Bake in a preheated fan oven at 180°C for 8 or 9 minutes, ensuring not to overbake.

Cool the cookies on the baking sheet until they reach a light golden color.

Equipment Needed

Spice Level:

Allergens