Soft Lemon Curd Cookies Recipe

Instructions

Make Lemon Cookies

1. Zest 2 lemons and squeeze the juice from the lemons.
2. Mix the lemon zest (3/5 of the prepared lemon zest) in a bowl with the sugar and salt.
3. Mix in the melted butter, vanilla extract, and lemon juice.
4. Beat in the eggs (room temperature) (If you want to add extra yellow coloring, do so at this point).
5. Sift in the flour and baking powder and stir to combine.
6. Cover with plastic wrap and chill in the refrigerator for about an hour.

Make the lemon curd

7. Whisk the egg yolks with the sugar and salt.
8. Whisk in the cornstarch, then whisk in the milk and lemon juice.
9. Stir in the lemon zest (leftover zest from the cookies).
10. Bring to a boil over low heat, stirring constantly (about 10 minutes).
    (You want to make sure the egg yolks are heated and cooked enough so they don't taste fishy)
11. Remove from the heat, add the butter and melt, strain through a sieve, cover with plastic wrap, and leave to cool at room temperature.
12. Break off about 15 grams of cookie dough, roll them into balls, and coat them generously in powdered sugar.
13. Place on a baking sheet and use a measuring spoon to firmly press down the center of the cookie dough.
14. Bake in a 165-degree oven for about 12 minutes (preheat 185 degrees).
15. Once cooled to room temperature, mix in the lemon curd and place in a squeeze pouch.
16. Immediately after removing the cookies from the oven, press down on the center again with a measuring spoon.
17. Once the cookies have cooled slightly, squeeze the lemon curd into the center.