The Secret to SOFT COOKIES with Lemon Curd That Melt in Your Mouth

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.

Zest two fresh lemons.

Cut the lemons and squeeze out the juice.

In a mixing bowl, add 130 grams of sugar, lemon zest, and 1 gram of salt. Mix well.

Add 80 grams of melted unsalted butter, 3 grams of vanilla extract, and 20 grams of fresh lemon juice. Stir until combined.

Crack in two eggs, one at a time, mixing until the batter is silky.

Add 300 grams of cake flour and 5 grams of baking powder. Stir until fully incorporated.

Cover the bowl and chill in the fridge for about an hour.

In a small pan, add two egg yolks, 40 grams of sugar, and a pinch of salt. Whisk together.

Sprinkle in 8 grams of cornstarch and stir to combine.

Add 40 grams of milk and mix again.

Pour in 70 grams of lemon juice and the remaining lemon zest. Stir well.

Move the pan to the stove on low heat and keep stirring until the mixture thickens.

When bubbles begin to appear, remove from heat and let cool for five minutes.

Stir in 25 grams of unsalted butter until melted and smooth.

Pour the lemon curd into a bowl, cover with plastic wrap, and let cool to room temperature.

Scoop out 15 grams of dough per cookie and roll into balls.

Coat the dough balls in powdered sugar and place on a baking tray, spaced evenly.

Press the center of each cookie gently with a teaspoon.

Preheat the oven to 185° C, then bake at 165° C for 12 minutes.

Press the centers again while the cookies are still warm.

Fill the cooled cookies with lemon curd, using a teaspoon or piping for a cute finish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens