Meyer Lemon Shortbread Cookie Sandwiches
Fragrant Meyer lemon zest goes into these shortbread cookies, while the sweet–tart juice is made into a silky curd that sandwiches two cookies together.
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Cooking tools:
- Stand mixer
- Cookie cutter
- Rolling pin
- Kitchen scale
- Microplane
- Saucepan
- Whisk
- Mixing bowl
- Baking sheet
- Cooling rack
- Oven
- Stove
- Refrigerator
- Parchment paper
- Plastic wrap
- Spatula
- Spoon
- Measuring cup
- Measuring spoon
Ingredients
- 1⁄4 cup sugar
- 1 large egg, plus 2 egg yolks
- 1⁄4 cup fresh Meyer lemon juice
- 1⁄4 tsp. kosher salt
- 1⁄2 tbsp. chilled unsalted butter
- 1 1⁄3 cups (6 oz.) all-purpose flour, plus more for dusting
- 12 tbsp. chilled unsalted butter, cut into 1/2-inch cubes
- 6 tbsp. sugar
- Finely grated zest of 2 Meyer lemons
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