Lemon Curd Cookies
I've made these cookies for years. I like to give them out to family and friends.
I've made these cookies for years. I like to give them out to family and friends.
- 1/2 teaspoon salt
- 1 large egg
- 1 teaspoon vanilla extract
- 1-1/2 cups sugar
- 1 cup butter softened
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup lemon juice
- 2 tablespoons cornstarch
- 1 teaspoon lemon extract
- filling:
- 3/4 cup sugar
- 2-1/2 cups all-purpose flour
- confectioners' sugar
- 6 tablespoons butter cubed
- 2 teaspoons grated lemon zest
- 4 large egg yolks lightly beaten
- 1 cup ground pecans toasted
- Carbohydrate 103.455279189335 g
- Cholesterol 21265.4737507004 mg
- Fat 862.471269430881 g
- Fiber 17.0390418867603 g
- Protein 285.153315003629 g
- Saturated Fat 382.88666516733 g
- Serving Size 1 1 -1/2 dozen. (2856g)
- Sodium 45291.4077888553 mg
- Sugar 86.4162373025751 g
- Trans Fat 45.9639131851624 g
- Calories 9198 calories
Step-by-step
- Cream butter and sugar until light and fluffy.
- Beat in egg and extracts.
- In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture.
- Stir in pecans.
- Divide dough in half; shape into logs.
- Wrap each in plastic.
- Refrigerate until firm, 1-2 hours.
- Preheat oven to 350 degrees.
- 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 centers of half the cookies.
- Place solid and window cookies 1 in. apart on ungreased baking sheets.
- Bake until lightly browned, 10-12 minutes.
- Remove to wire racks to cool.
- For filling, combine sugar, cornstarch and salt in a small saucepan.
- Stir in lemon juice until smooth.
- Over medium heat, cook and stir until slightly thickened and bubbly, about 2 minutes.
- Stir a small amount of hot mixture into egg yolks.
- Return all to pan.
- Bring to a gentle boil, stirring constantly until mixture reaches 160 degrees and coats the back of a metal spoon, about 2 minutes longer.
- Remove from heat; stir in butter and lemon peel.
- Pour into a bowl; cover surface with plastic wrap.
- Chill 2-3 hours (mixture will be thick).
- Spread 1 tablespoon filling on bottoms of solid cookies; top with window cookies, pressing down lightly.
- Sprinkle with confectioners' sugar.
- Refrigerate.
Lemon Curd Cookies: A Taste of Home
These Lemon Curd Cookies aren't just a recipe; they're a slice of my life. For years, these little bursts of sunshine have been my go-to treat for sharing with family and friends. The simple act of baking them brings back a flood of memories – cozy afternoons in the kitchen, the anticipation of gifting them, and the pure joy on the faces of those lucky enough to receive them. More than just a sweet treat, they represent connection, warmth, and the simple pleasures of home.
The recipe itself is deceptively simple, yet the end result is surprisingly elegant. The delicate lemon curd filling, tangy and bright, perfectly complements the buttery, slightly crumbly shortbread cookies. The contrast in textures – the soft, melt-in-your-mouth filling against the slightly crisp cookie – is a delightful dance on the palate. It's the kind of cookie that makes you want to savor each bite, allowing the flavors to unfold slowly.
I've always believed that the best recipes are those that are passed down, evolving and adapting with time. This recipe is one of those, a testament to the enduring power of simple ingredients and heartfelt intention. Over the years, I've made subtle adjustments, experimenting with different types of flour, tweaking the sweetness, and always striving for the perfect balance of flavors. Each modification, though small, has contributed to the unique character of these cookies, making them truly my own.
The process of making these cookies is therapeutic. From creaming the butter and sugar until it's light and fluffy, to the gentle kneading of the dough, each step is a meditative moment. I find myself lost in the rhythm of baking, my mind clearing as my hands work the ingredients together. There's a certain satisfaction in shaping the dough into logs, watching them transform from a shapeless mass into neat, uniform rolls. And then, the thrill of cutting out the cookies, each one a small perfect circle, ready for the oven.
The baking itself is always a moment of anticipation. The aroma that fills the kitchen as the cookies bake is intoxicating – a blend of sweet, buttery goodness with a hint of zesty lemon. It's a scent that transports me back to my childhood, to the warmth and comfort of my grandmother’s kitchen. Watching the cookies gradually brown, their edges turning a delicate golden hue, is a testament to the alchemy of baking, the transformation of simple ingredients into something truly special.
But beyond the baking itself, these cookies are about more than just a recipe. They are about sharing. The joy of giving these cookies to others is immeasurable, watching their eyes light up as they take their first bite, savoring the delicious combination of flavors and textures. It's a small gesture, perhaps, but one that carries a profound message of love, care, and appreciation. It's in these moments of sharing that the true magic of baking unfolds, transforming simple cookies into cherished memories.
So, if you're looking for a recipe that's more than just a recipe—a recipe that evokes memories, fosters connections, and fills your kitchen with the sweet aroma of home—then I encourage you to try these Lemon Curd Cookies. They're more than just cookies; they're a taste of love, shared with the people you cherish most. The perfect treat for any occasion, big or small, a comforting presence on a chilly evening, or a delightful surprise for a friend, these cookies always bring joy.
I hope you enjoy them as much as I do.
