Delightful Stuffed Lemon Cookies with Zingy Filling - cookrisp

Ingredients

• 55 grams superfine sugar (1/4 cup)
• 4 grams cornflour (1 teaspoon)
• 1 egg (53 grams)
• 45 grams freshly squeezed lemon juice (3 tablespoons)
• Zest of roughly 1/4 lemon (just the yellow part, no white pith)
• 22 grams unsalted butter (1 and 1/2 tablespoons)
• 110 grams softened unsalted butter (1/2 cup)
• 110 grams superfine sugar (1/2 cup)
• Zest from 3/4 lemon
• 1 teaspoon pure vanilla extract or vanilla bean paste
• 1 egg (52 grams)
• 200 grams plain flour (1 and 2/3 cups)
• A tiny bit of salt
• 1/2 teaspoon baking soda
• Regular white sugar (for rolling cookies)