Description
Delightful cookies infused with the bright, tangy flavor of lemon curd, offering a perfect balance of sweetness and tartness.
Ingredients
- ½ cup granulated sugar
- 3 egg yolks
- ¼ cup fresh lemon juice
- 1 tbsp lemon zest
- 4 tbsp unsalted butter (room temperature)
- 7 tbsp unsalted butter (room temperature)
- 3.5 ounces full-fat cream cheese (room temperature)
- 1 cup granulated sugar
- 1 whole large egg (room temperature)
- 1 large egg yolk (room temperature)
- 1 tsp vanilla extract
- 1 ¾ cup all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- Powdered sugar (for rolling)
Instructions
- Combine ½ cup granulated sugar, lemon juice, and egg yolks in a small pot. Cook over medium-low heat for about 12 minutes, stirring constantly until it thickens.
- Pour the curd into a bowl and stir in 4 tbsp unsalted butter. Allow to cool completely.
- Cream together 7 tbsp unsalted butter and cream cheese until smooth.
- Add 1 cup granulated sugar and mix until fluffy.
- Incorporate the whole egg, additional egg yolk, and vanilla extract.
- Fold in 1 ¾ cup all-purpose flour, baking powder, and salt until just combined.
- Drop cookie balls into powdered sugar and toss until coated.
- Place the cookie balls onto a parchment-lined tray, pressing down to create a small well for the lemon curd.
- Fill each well with one teaspoon of the cooled lemon curd.
- Freeze the cookies for 1-2 hours.
- Bake at 350°F (180°C) for 12-13 minutes.
- Cool completely on a wire rack and dust with powdered sugar.
Notes
Ensure butter and cream cheese are at room temperature for better mixing. Freezing the cookies before baking helps maintain shape.
