Stuffed Lemon Cookies - Print Version
Make buttery cookies filled with tangy homemade lemon curd. These sweet treats combine fresh lemon juice and zest for a bright, natural citrus flavor. - Stuffed
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at recipesbyclare.com.
Cooking tools:
- Kitchen scale
- Measuring cup
- Measuring spoon
- Microplane
- Citrus press
- Saucepan
- Whisk
- Mixing bowl
- Spatula
- Oven
- Baking sheet
- Parchment paper
- Cooling rack
Ingredients
- 55g (1/4 cup) caster sugar.
- 4g (1 teaspoon) cornstarch.
- 1 egg (53g).
- 45g (3 tablespoons) fresh lemon juice.
- Lemon peel from 1/4 lemon.
- 22g (1.5 tablespoons) unsalted butter.
- 110g (1/2 cup) unsalted butter, room temperature.
- 110g (1/2 cup) caster sugar.
- Lemon zest from 3/4 lemon.
- 1 teaspoon vanilla paste or extract.
- 1 egg (52g).
- 200g (1 2/3 cups) all-purpose flour.
- Pinch of salt.
- 1/2 teaspoon baking soda.
- Granulated sugar for coating.
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