Zesty Stuffed Lemon Cookies
Ingredients:
*For the Lemon Curd Filling:*
– 1/4 cup caster sugar
– 1 tablespoon cornstarch
– 1 egg
– 3 tablespoons fresh lemon juice
– Zest of 1/4 lemon
– 2 tablespoons unsalted butter
For the Lemon Cookie Dough:
– 1/2 cup unsalted butter, softened
– 1/2 cup caster sugar
– Zest of 3/4 lemon
– 1 teaspoon vanilla extract
– 1 egg
– 1 1/2 cups all-purpose flour
– Pinch of salt
– 1/2 teaspoon baking soda
– Granulated white sugar for coating
Directions:
Preparation of Lemon Curd Filling:
1. In a medium heatproof bowl, combine caster sugar and cornstarch.
2. Whisk in the egg, lemon juice, and lemon zest.
3. Place the bowl over a pot of simmering water, stirring constantly until the mixture thickens (about 10 minutes). Continue stirring for an additional 2 minutes.
4. Remove from heat, add butter, and stir until melted and well combined. Cover the bowl with plastic wrap and chill in the refrigerator for at least 30 minutes. This can be prepared a day in advance.
5. Portion the chilled curd into 10 scoops on a tray and freeze until solid.
Preparation of Lemon Cookie Dough:
1. In a mixing bowl, cream together softened butter, caster sugar, lemon zest, and vanilla extract until smooth.
2. Beat in the egg until fully incorporated.
3. Sift in flour, salt, and baking soda, then gently fold until a dough forms.
4. Chill the dough for 20 minutes. Meanwhile, flatten each dough portion, place a scoop of frozen lemon curd in the center, and seal the edges.
5. Roll each stuffed dough ball in granulated sugar and place them on a lined baking tray.
6. Bake at 180°C (350°F) for 8-9 minutes until the edges turn golden brown. Allow the cookies to cool on the tray.
7. Enjoy your zesty Stuffed Lemon Cookies!
**Prep Time:** 30 minutes | **Cooking Time:** 8 minutes | **Total Time:** 1 hour 38 minutes
**Calories:** 150 per cookie | **Servings:** 10 cookies
