Lemon Curd Cookies

For the Lemon Curd

Ingredients 

• 200g sugar
• 6 eggs (I use the whole egg: some use only the yolks) 
• 2 lemons, zested
• 1/2 cup lemon juice (fresh) 
• 1/2 cup butter (small cubes) 

Method

1. In a glass bowl add the sugar, lemon zest and eggs.
2. Put over a bain marie. 
3. When the sugar is dissolved add the lemon juice.
4. Consistently mix the curd, make sure the temperature is not too high. We don’t want the eggs to cook too fast!
5. Depending on multiple factors the curd should thicken in 30-45 minutes. 
6. When the consistency is to your liking, turn off the heat and add the pieces of butter one at a time. 
7. Put the mixture in the fridge for at least 2 hours or overnight. 

Tips

Don’t use metal implements, they will bring out a metallic taste with the lemon. 

If your mixture is a little lumpy, you can strain it. I like to keep the zest in it.

For the Cookies

Ingredients 

• 2 1/4 cups all-purpose flour
• 1 tbsp cornstarch 
• 1/4 tsp salt 
• 14 tbsp (200g) unsalted butter 
• 3/4 cup granulated sugar
• 1 tbsp lemon zest
• 1 tbsp lemon juice
• 1 large egg 
• 1 tsp vanilla essence

Method

1. Mix the dry ingredients together. 
2. In another bowl, beat the butter and sugar. When well mixed, add the lemon zest, lemon juice, vanilla and egg. 
3. Combine the dry ingredients with the wet. Mix till the flour is well incorporated (don`t over mix). 
4. Roll the cookie batter in a circle shape. Cover in confectioner’s sugar. 
5. Add in the oven at 350° F for 9 minutes. 
6. Take the cookie out. With the back of a spoon, make a nest in the middle of each cookie.
7. Put back in the oven for 3 minutes. Let them cool down for 15 minutes, Add about a teaspoon of lemon curd in the middle.