Lemon Curd Cookies Recipe
I've seen a cookie like this one in a few bakery window displays in Sicily. I thought it was a traditional cookie when I saw it in a few different places. After I turned back, I searched the internet but couldn't find a traditional Italian cookie like this one or my Google translate Italian was not enough. Maybe it had a special name, maybe it was not a traditional cookie, or maybe it was a cookie made in just a few patisseries, but in the end, I couldn't find it.
I didn't venture far to create this recipe. I combined the two recipes that I love very much and never fail me; Lemon Crinkle Cookies and Lemon Curd. Although both are very successful recipes separately, what emerged when they came together is a legend that would spread from tongue to tongue.
If you like lemon desserts, the minutes you spend without making this cookie are being wasted from now on. Stand up in no time and try this lemon curd cookies right away.
I did not create a lemon curd recipe specific to this recipe. I used my classic recipe exactly and did not reduce the amount. Because there is never such a thing as too much lemon curd. That lemon curd is somehow eaten. But if you don't want any leftover lemon curd, you can reduce the recipe to a third if you want. It will be enough for the cookies.
The consistency of cookies is slightly different from the consistency that comes to mind when cookies are mentioned.
They are soft on the inside and crunchy on the outside as they are covered with sugar. I'm sure you won't need this information, but I'll write it anyway. You should store leftover cookies in the refrigerator, not at room temperature, because of the curd. You can store it in the refrigerator for a few days or freeze it for up to six months.
Enjoy...
Lemon Curd Cookies Recipe with Video
Ingredients
For Lemon Curd;
- 3 eggs,
- 3 lemons,
- 1/2 cup of sugar,
- 2 spoonful of butter.
For the Cookies;
- 2 eggs,
- 1/2 teaspoon of oil,
- Juice of 1 lemon,
- Zest of 1 lemon,
- 1 tablespoon of powdered sugar,
- 2 cups of flour,
- 1 packet of baking powder,
- 2 heaping tablespoons of powdered sugar for topping.
Preparation
- For lemon curd, grate the zest of the lemon with the fine side of the grater and squeeze the juice,
- Beat eggs and sugar in a sauce pan until smooth,
- Add lemon zest and lemon juice and whisk,
- Add the butter and take it on the stove,
- Cook over low heat, stirring constantly, until it thickens,
- Strain the cream with a fine strainer,
- Prevent crusting by stirring frequently until it cools completely,
- For cookies, mix eggs, oil, lemon juice, lemon zest, powdered sugar and baking powder in a deep bowl,
- Add the flour gradually and knead until you get a dough between a sticky cookie dough and the cake dough,
- With the help of two dessert spoons, take small pieces of the dough and throw them into the powdered sugar and roll them well until all parts are completely covered,
- Arrange the cookies on a baking paper lined tray,
- Make a hollow in the middle by pressing with a small lid,
- Bake in a preheated oven at 170 degrees until they crack completely,
- Take them out of the oven and let them cool,
- Put a teaspoon of lemon curd in the middle of the cooled cookies,
- You can garnish with ground pistachios and rose petals.
Enjoy them...