Stuffed Lemon Cookies: A Zesty Dessert Delight

Brighten up your dessert table with these Stuffed Lemon Cookies that promise a burst of fresh lemony flavor in every bite. This recipe not only walks you through the preparation of a zesty lemon curd filling but also guides you in creating the perfect lemon-infused cookie dough. Ideal for any occasion, these cookies are sure to impress with their tangy, creamy center and a soft, sweet exterior.

Ingredients

For the Lemon Curd Filling:

• 1/4 cup plus 1 tablespoon granulated sugar
• 1 teaspoon cornstarch
• 1 large egg
• 3 tablespoons fresh lemon juice
• Zest from approximately 1/4 lemon
• 1 1/2 tablespoons unsalted butter

For the Lemon Cookie Dough:

• 1/2 cup unsalted butter, room temperature
• 1/2 cup granulated sugar
• Zest from 3/4 of a lemon
• 1 teaspoon vanilla extract
• 1 large egg
• 1 2/3 cups all-purpose flour
• A pinch of salt
• 1/2 teaspoon baking soda
• Extra granulated sugar for coating

Directions

Lemon Curd Filling Preparation:

1. Combine Sugar and Cornstarch: In a medium-sized, heatproof bowl, whisk together the sugar and cornstarch.
2. Add Wet Ingredients: Mix in the egg, lemon juice, and lemon zest.
3. Cook Over Bain-Marie: Place the bowl over a simmering pot of water (bain-marie) and stir frequently until the mixture thickens, about 10 minutes. Continue stirring constantly for an additional 2 minutes.
4. Finish the Filling: Remove from heat, stir in the butter until melted, and mix well to cool the mixture rapidly. Cover with plastic wrap, ensuring it touches the surface to prevent a skin from forming, and chill in the refrigerator for at least 30 minutes. This can be prepared a day in advance.
5. Freeze Curd Scoops: Portion the chilled curd into 10 scoops on a tray and freeze until solid.

Lemon Cookie Dough Preparation:

1. Cream Butter and Sugar: In a large bowl, cream together the butter, sugar, lemon zest, and vanilla until smooth and fluffy.
2. Add Egg: Mix in the egg until well incorporated.
3. Incorporate Dry Ingredients: Sift in the flour, salt, and baking soda, then fold gently until the dough forms.
4. Chill the Dough: Refrigerate the dough for 20 minutes.
5. Assemble Cookies: Take a portion of the chilled dough, flatten it, place a frozen curd scoop in the center, and carefully seal the dough around it. Roll the stuffed dough in granulated sugar.
6. Bake: Arrange the cookies on a baking sheet lined with parchment paper, spacing them well apart. Bake in a preheated oven at 350°F for 8-9 minutes or until the edges turn golden.
7. Cool: Allow the cookies to cool on the baking tray to let the curd set slightly before transferring to a wire rack.

Key Details

• Prep Time: 30 minutes
• Cook Time: 8 minutes
• Total Time: About 1 hour 38 minutes, including chilling and freezing times.
• Yield: 10 cookies
• Calories: Approximately 150 per cookie

These Stuffed Lemon Cookies are perfect for those who love a combination of sweet and tangy flavors. Each cookie offers a refreshing zest that is beautifully complemented by its sugary crust, making them a delightful treat for any occasion. Enjoy baking and indulging in these scrumptious cookies!

Frequently Asked Questions

1. Can I use bottled lemon juice instead of fresh?

While fresh lemon juice is recommended for the best flavor and zest, you can use bottled lemon juice in a pinch. However, keep in mind that the tangy and fresh taste of real lemons might be slightly diminished.

2. How long can these cookies be stored?

Stuffed Lemon Cookies can be stored in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them for up to a week. Just make sure to let them come to room temperature before serving for the best flavor and texture.

3. Can I freeze these cookies?

Yes, these cookies can be frozen for up to a month. To freeze, place the cooled cookies on a baking sheet to freeze individually, then transfer them to a freezer-safe bag or container. Thaw at room temperature when ready to enjoy.

4. What if my lemon curd isn’t thickening?

If your lemon curd isn’t thickening, continue cooking it over the bain-marie while consistently stirring. Make sure your bain-marie has simmering water and not boiling, as too high heat can cook the egg too quickly. If it still doesn’t thicken, a little extra cornstarch slurry (cornstarch mixed with cold water) can help; just be sure to cook it for a few minutes after adding to eliminate any starchy flavor.