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lemon curd cookies

review
Private Recipe by
Chrystal Cackler
Huntsville, AL

From my Mamaw's recipe collection.

yield 1 1/2 dozen
prep time 30 Min
cook time 10 Min
method Bake

Ingredients For lemon curd cookies

  • FOR THE COOKIES
  • 1 c
    butter, softened
  • 3/4 c
    sugar
  • 1
    egg
  • 1 tsp
    lemon extract
  • 1 tsp
    vanilla
  • 2 1/2 c
    all purpose flour
  • 1/2 tsp
    baking soda
  • 1/2 tsp
    salt
  • 1 c
    ground pecans, toasted
  • FOR THE FILLING
  • 1 1/2 c
    sugar
  • 2 Tbsp
    cornstarch
  • 1/8 tsp
    salt
  • 1/2 c
    lemon juice
  • 4
    egg yolks, lightly beaten
  • 6 Tbsp
    butter, cubed
  • 2 tsp
    grated lemon peel
  • powdered sugar

How To Make lemon curd cookies

  • 1
    In 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.
  • 2
    Divide 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.
  • 3
    In 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).
  • 4
    Spread 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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