Ingredients
- 130g Sugar
- 1g Salt
- Lemon zest
- 80g Melted unsalted butter
- 3g Vanilla extract
- 15g Lemon juice
- 2 (100g) Eggs
- Yellow food coloring (optional)
- 300g Cake flour
- 5g Baking powder
- 2 Egg yolks
- 40g Sugar
- a pinch of Salt
- 8g Cornstarch
- 40g Milk
- 60g Lemon juice
- Lemon zest
- 20g Unsalted butter
Instructions
Make Lemon Cookies
- Zest 2 lemons and squeeze the juice from the lemons.
- Mix the lemon zest (3/5 of the prepared lemon zest) in a bowl with the sugar and salt.
- Mix in the melted butter, vanilla extract, and lemon juice.
- Beat in the eggs (room temperature) (If you want to add extra yellow coloring, do so at this point).
- Sift in the flour and baking powder and stir to combine.
- Cover with plastic wrap and chill in the refrigerator for about an hour.
Make the lemon curd
- Whisk the egg yolks with the sugar and salt.
- Whisk in the cornstarch, then whisk in the milk and lemon juice.
- Stir in the lemon zest (leftover zest from the cookies).
- 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)
- Remove from the heat, add the butter and melt, strain through a sieve, cover with plastic wrap, and leave to cool at room temperature.
- Break off about 15 grams of cookie dough, roll them into balls, and coat them generously in powdered sugar.
- Place on a baking sheet and use a measuring spoon to firmly press down the center of the cookie dough.
- Bake in a 165-degree oven for about 12 minutes (preheat 185 degrees).
- Once cooled to room temperature, mix in the lemon curd and place in a squeeze pouch.
- Immediately after removing the cookies from the oven, press down on the center again with a measuring spoon.
- Once the cookies have cooled slightly, squeeze the lemon curd into the center.
