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Lemon Stuffed Cookies

Delight your taste buds with the tangy sweetness of filled lemon cookies, a delicious treat packed with vibrant lemon flavor and a creamy lemon curd filling. These cookies are a perfect combination of zesty citrus and buttery goodness, making them a delicious addition to any dessert spread or afternoon tea. With a crunchy exterior coated in granulated sugar and a soft, tender interior filled with delicious lemon curd, these cookies are sure to become a favorite with family and friends.

Ingredients:
Lemon curd filling:
Powdered sugar (55 grams / 1/4 cup): Adds sweetness to the lemon curd filling, balancing the acidity of the lemon.
Cornstarch (4 grams / 1 teaspoon): Acts as a thickening agent for the lemon curd, ensuring a smooth and creamy texture.
Egg (1.53 grams): Adds structure and richness to the lemon curd, creating a velvety filling.
Fresh lemon juice (45 grams / 3 tablespoons): Gives the lemon curd a bright citrus flavor.
Lemon peel (about 1/4 lemon): Adds aromatic lemon essence to the curd, improving its flavor profile.
Unsalted butter (22 grams / 1 and 1/2 tablespoons): Adds richness and creaminess to the lemon curd, creating a luxurious texture.
Lemon cookie dough:
Unsalted butter, room temperature (110 grams / 1/2 cup): Forms the base of the cookie dough, providing moisture and flavor.
Powdered sugar (110 grams / 1/2 cup): Sweetens the cookie dough, contributing to its crunchy texture and golden color.
Lemon zest (from 3/4 of a lemon): Infuses the cookie dough with a vibrant lemon flavor and aroma.
Vanilla paste or vanilla extract (1 teaspoon): Adds subtle sweetness and enhances the overall flavor of the cookies.
Egg (1.52 grams): Binds the ingredients and adds richness to the cookie dough.
All Purpose Flour (200 grams / 1 and 2/3 cups): Provides structure and volume to the cookies, giving them a tender crumb.
Salt (A pinch): Balances the sweetness and enhances the flavor of the cookie dough.
Baking soda (1/2 teaspoon): Helps cookies rise and creates a light, airy texture.
Granulated white sugar: Used to cover the cookies, adding a sweet touch to the outside.

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