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🍰 Lemon Cookies with Lemon Curd Filling

170 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Mix 100 g sugar, 200 g butter, the flour, a pinch of salt, and the vanilla extract briefly with your hands or a food processor to form a firm shortcrust dough.
  2. 2. Shape the dough into a ball, press it flat onto a plate, and cover it to chill in the refrigerator for at least 1-2 hours or overnight.
  3. 3. Knead the dough briefly again and roll it out to a thickness of 5 mm on a lightly floured silicone mat.
  4. 4. Cut out circles using a round cookie cutter or a glass.
  5. 5. Poke several holes into half of the circles using small cookie cutters.
  6. 6. Place the cookies on a baking sheet lined with baking paper and chill them in the refrigerator for another 30 minutes.
  7. 7. Preheat the oven to 180 °C with hot air circulation.
  8. 8. Bake the cookies in the preheated oven for about 10-15 minutes until the edges are lightly browned.
  9. 9. Let them cool down.
  10. 10. Whisk the lemon zest with the lemon juice, the eggs, 100 g sugar, and the starch until smooth and free of lumps.
  11. 11. Heat the mixture over medium heat, stirring constantly to prevent lumps from forming and the eggs from curdling.
  12. 12. Stir until the mixture thickens and bring it to a brief boil if necessary.
  13. 13. Remove the lemon curd from the heat and stir in 70 g of cold butter in pieces so that the mixture cools down faster and can be used immediately.
  14. 14. Warm the lemon curd if necessary until it is lukewarm.
  15. 15. Fill it into a squeeze bottle or a piping bag and pipe a thin layer onto the bottom cookie.
  16. 16. Place a cookie with holes on top of the curd and fill the holes as desired with more lemon curd.
  17. 17. Melt the white chocolate in a squeeze bottle or a piping bag.
  18. 18. Drizzle the chocolate over the cookies as desired.

Nutrition per serving