lemon curd cookies
From my Mamaw's recipe collection.
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yield
1 1/2 dozen
prep time
30 Min
cook time
10 Min
method
Bake
Ingredients For lemon curd cookies
- FOR THE COOKIES
-
1 cbutter, softened
-
3/4 csugar
-
1egg
-
1 tsplemon extract
-
1 tspvanilla
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2 1/2 call purpose flour
-
1/2 tspbaking soda
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1/2 tspsalt
-
1 cground pecans, toasted
- FOR THE FILLING
-
1 1/2 csugar
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2 Tbspcornstarch
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1/8 tspsalt
-
1/2 clemon juice
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4egg yolks, lightly beaten
-
6 Tbspbutter, cubed
-
2 tspgrated lemon peel
-
powdered sugar
How To Make lemon curd cookies
-
1In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extracts. Combine the flour, baking soda, and salt; gradually add to creamed mixture and mix well. Stir in pecans.
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2Divide dough in half; shape into logs. Wrap each in plastic wrap. Refrigerate for 1-2 hours or until firm. On a floured surface, roll each portion to 1/8-in. thickness. Cut with a floured 3-in. fluted round cookie cutter. With a floured 1/2-in. round cookie cutter, cut out the centers of half of the cookies. (Reroll small cutouts if desired.) Place solid and cutout cookies 1 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.
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3In a small saucepan, combine the sugar, cornstarch, and salt. Stir in lemon juice until smooth. Cook and stir until slightly thickened and bubbly, about 2 minutes. Stir a small amount into egg yolks. Return all to the pan; bring to a gentle boil; stirring constantly. Cook and stir 2 minutes longer until mixture reaches 160° and coats the back of a metal spoon. Remove from the heat; stir in butter and lemon peel. Pour into a bowl; cover surface with plastic wrap. Chill for 2-3 hours (mixture will be thick).
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4Spread 1 tablespoon filling on bottoms of the solid cookies; place cookies with cutout centers over filling, pressing down lightly. Sprinkle with confectioners' sugar. Store in the refrigerator.
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