Description
Zesty stuffed lemon cookies combine tangy citrus with sweet cream cheese filling. Delicate pastries promise delightful flavors that will charm dessert enthusiasts and leave you craving another delectable bite.
Ingredients
Scale
- 1 egg (52 grams)
- 110 grams (1/2 cup) unsalted butter (room temperature)
- 200 grams (1 and 2/3 cups) all-purpose flour
- 110 grams (1/2 cup) caster sugar
- 1 tsp vanilla paste or vanilla extract
- 1/2 tsp baking soda
- 1 pinch salt
- Lemon zest from 3/4 of a lemon
- Granulated white sugar (for coating)
- 1 egg (53 grams)
- 45 grams (3 tbsps) fresh lemon juice
- 22 grams (1 and 1/2 tbsps) unsalted butter
- 55 grams (1/4 cup) caster sugar
- 4 grams (1 tsp) cornstarch
- Lemon peel from 1/4 lemon (only yellow peel, avoiding white pith)
Instructions
- Prepare the lemon curd by whisking caster sugar and cornstarch in a heatproof bowl.
- Add egg, lemon juice, and lemon peel to the sugar mixture, creating a smooth base.
- Set the bowl over a water bath, stirring consistently for 10 minutes until the mixture thickens to a custard-like consistency.
- Remove from heat and incorporate unsalted butter, blending until smooth and cooling rapidly.
- Transfer the lemon curd to plastic wrap, ensuring direct contact with the surface, and refrigerate for 30 minutes or overnight.
- Portion the chilled lemon curd into 10 equal dollops on a lined tray and freeze for 1 hour until solidified.
- Cream butter, caster sugar, lemon zest, and vanilla paste in a large mixing bowl until light and fluffy.
- Whisk in the egg until fully integrated.
- Gently fold sifted flour, salt, and baking soda into the wet ingredients, creating a soft, cohesive dough.
- Chill the dough for 20 minutes to firm up, making it easier to handle.
- Scoop dough using an ice cream scoop, flatten each portion, and embed a frozen lemon curd center.
- Carefully encase the filling by rolling the dough into uniform balls.
- Roll each cookie in granulated sugar and arrange on a lined baking sheet, maintaining spacing between cookies.
- Bake in a preheated fan oven at 180°C for 8-9 minutes, watching for golden edges and soft centers.
- Allow cookies to cool completely on the baking tray before serving.
Notes
- Chill the dough thoroughly to prevent spreading and maintain the cookie’s shape during baking, ensuring a perfectly structured stuffed cookie.
- Work quickly when handling the frozen lemon curd to prevent melting, keeping the filling intact and creating a delightful surprise center.
- Use fresh lemon zest for maximum flavor intensity, enhancing the bright citrusy notes throughout the cookie.
- For a gluten-free version, substitute all-purpose flour with a high-quality gluten-free flour blend, maintaining the cookie’s tender texture.
- Prep Time: 1 hour 20 minutes
- Cook Time: 10 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 12
- Calories: 153
- Sugar: 13 g
- Sodium: 46 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 0.4 g
- Protein: 2 g
- Cholesterol: 31 mg