Ingredients
Scale
- ½ cup (120 ml) fresh lemon juice (about 3 large lemons)
- 1 Tbsp lemon zest (from about 2 lemons)
- 4 large egg yolks
- ¾ cup (150 g) granulated sugar
- Pinch (⅛ tsp) salt
- ½ cup (112 g) unsalted butter, cold and cubed
- 2½ cups (313 g) all‑purpose flour, spooned & leveled
- ½ tsp baking powder
- ½ tsp fine salt
- 1 cup (224 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1 large egg yolk, room temperature
- 1 tsp vanilla extract
- 1 tsp finely grated lemon zest
- Powdered sugar, for dusting
Instructions
- Prepare the lemon curd by whisking together fresh lemon juice, lemon zest, egg yolks, sugar, and salt in a saucepan over medium-low heat until thickened. Stir in cold butter until smooth and cool completely.
- In a bowl, mix flour, baking powder, and salt. In another bowl, cream softened butter and sugar until fluffy. Add egg yolk, vanilla extract, and lemon zest; mix well. Gradually incorporate dry ingredients and chill dough for 1 hour.
- Preheat oven to 350°F (175°C). Shape chilled dough into 1-inch balls on lined baking sheets. Press wells into each ball and bake for about 10 minutes until edges are golden.
- Fill each cookie with lemon curd while warm; dust with powdered sugar if desired.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg