Lemon Curd Cookies

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.

Add 1 cup of soft butter to a mixing bowl and beat until creamy.

Add 1/2 cup of granulated sugar and continue beating until creamy.

Add 1/2 cup of powdered sugar to the mixture.

Add 1/2 cup of cornstarch.

Add 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of salt, and approximately 1/4 cup of lemon juice (up to 1/2 cup if needed).

Beat the dough until it comes together and then place it in the refrigerator to chill for 1 hour.

To make the lemon curd filling, mix together 3/4 cup of granulated sugar and 3 tablespoons of cornstarch.

Pour in 3/4 cup of water and stir to combine.

Bring the mixture to a boil, stirring occasionally to prevent burning.

Once boiling, cook for 1 minute until it thickens to a custard-like texture.

Add 1.5 tablespoons of butter and stir until melted.

Add 2 eggs and stir to combine, ensuring the mixture is warm enough to reach 165 degrees Fahrenheit.

Add the juice and zest of 1 lemon to the mixture.

Remove the chilled cookie dough from the refrigerator and preheat the oven to 375 degrees Fahrenheit.

Roll the cookie dough into balls and bake for 8 to 10 minutes.

Indent the center of each cookie while still hot using a teaspoon or tablespoon.

Once cooled, fill the cookies with the prepared lemon curd and decorate with icing or powdered sugar if desired.

Cooking Techniques

Spice Level:

Allergens