LEMON CURD COOKIES
I've made these cookies for years. I like to give them out to family and friends. -Carole Vogel, Allison Park, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 1-1/2 dozen.
Number Of Ingredients 18
Steps:
- 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°. 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° 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.
Nutrition Facts : Calories 353 calories, Fat 20g fat (10g saturated fat), Cholesterol 97mg cholesterol, Sodium 264mg sodium, Carbohydrate 41g carbohydrate (25g sugars, Fiber 1g fiber), Protein 4g protein.
LEMON CURD THUMBPRINT COOKIES
Shortbread cookies are good by themselves, but adding lemon curd and zest makes them absolutely fabulous.
Provided by inugrl21
Categories Desserts Cookies Thumbprint Cookie Recipes
Time 30m
Yield 24
Number Of Ingredients 5
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Beat butter and sugar together in a bowl until thoroughly creamed. Gradually mix in flour, 1 cup at a time. Add lemon zest and mix until well blended.
- Roll dough into 1-inch balls and place on an ungreased cookie sheet. Make an indention into the center of each using your thumb. Put a small spoonful of lemon curd into the depressions.
- Bake in the preheated oven until edges are golden, 15 to 20 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
Nutrition Facts : Calories 195.4 calories, Carbohydrate 20.7 g, Cholesterol 34.8 mg, Fat 12 g, Fiber 0.7 g, Protein 2.1 g, SaturatedFat 7.5 g, Sodium 6.3 mg, Sugar 5.8 g
PETITE LEMON CURD COOKIES
Steps:
- Prepare cookie dough:
- Follow recipe for basic butter cookies, forming dough into 2 balls (instead of a log) and flattening each into a 6-inch disk. Chill disks, wrapped in plastic wrap, until firm, at least 1 hour.
- Make lemon curd:
- Simmer lemon juice, zest, sugar, butter, cornstarch, and salt in a 2-quart heavy saucepan over moderately high heat, whisking constantly, 1 minute. Lightly beat yolks in a small bowl, then add 1/4 cup lemon mixture, whisking. Add yolk mixture to remaining lemon mixture, then reduce heat to low and cook, whisking constantly, until curd is thick enough to hold marks of whisk, about 2 minutes. Transfer to a bowl, then cover surface with plastic wrap and chill while rolling out dough.
- Roll out dough:
- While oven preheats, roll out 1 piece of dough (keep remaining dough chilled) into a 9-inch round (slightly less than 1/4 inch thick) on a well-floured surface with a well-floured rolling pin. (If dough becomes too soft to roll out, chill on a baking sheet until firm.) Cut out as many cookies as possible with cutter.
- Bake cookies, switching position of sheets halfway through baking, until edges are golden, 8 to 10 minutes. Dredge warm cookies in confectioners sugar until coated and transfer to a rack to cool completely. Make more cookies in same manner.
- Transfer lemon curd to pastry bag or plastic bag (snip an 1/8-inch opening in a corner of plastic bag). Put 1 cookie upside down on work surface and pipe about 1/2 teaspoon lemon curd onto cookie, then top with another cookie, right side up, to form a sandwich. Make more sandwiches in same manner.
- Just before serving, sift some remaining confectioners sugar over tops of sandwiched cookies.
LEMON CURD
Rich and creamy lemon curd is perfect alongside scones or sugar cookies.
Provided by Charlene Liang
Categories Desserts Fillings Fruit Fillings
Time 4h20m
Yield 10
Number Of Ingredients 5
Steps:
- Whisk eggs, sugar, and lemon juice in a double boiler over simmering water until mixed well, then continue to stir until thick, 7 to 10 minutes.
- Drain through a mesh sieve to get rid of lumps. Fold in butter until well incorporated. Mix in lemon zest. Cover curd and chill in the refrigerator until it has thickened, about 4 hours.
Nutrition Facts : Calories 141.8 calories, Carbohydrate 20.9 g, Cholesterol 68 mg, Fat 6.1 g, Fiber 0.1 g, Protein 2 g, SaturatedFat 3.4 g, Sodium 21.7 mg, Sugar 20.3 g
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LEMON CURD COOKIES (THUMBPRINT!) - CHELSEA'S MESSY APRON
From chelseasmessyapron.com
Ratings 13Calories 155 per servingCategory Dessert
- LEMON CURD: Make the lemon curd at least one day in advance. To make the lemon curd: combine 1 and 1/2 cups sugar and lemon zest (zest of 3 lemons, about 3 tablespoons) in a food processor. Pulse 15-20 times and then pour into a medium-sized bowl. Add the room- temperature butter to that bowl and using a hand mixer, beat until light and creamy-- about 3-4 minutes. Beat in the eggs one at a time, mixing well between each addition. Add in the salt and 1/2 cup freshly squeezed lemon juice. Beat to combine.
- LEMON CURD CONT.: Pour the mixture into a medium-sized saucepan and place over low heat. Stir constantly for about 10 minutes or until thickened. The curd must reach 170 degrees on a candy thermometer. (If it doesn't reach this heat, it won't properly set up). Pour curd through a fine mesh sieve and use a spatula to press it through the sieve into an airtight container. Place plastic wrap right on top of the curd (so the plastic wrap is touching the lemon curd; this keeps the lemon curd from developing a film) and cover the container with a lid. Refrigerate 8 hours or overnight before using. Lemon curd will stay fresh for 5-7 days in the fridge.
- COOKIES: In a large bowl, add the room-temperature butter and sugar. Beat at medium speed until smooth and creamy, scraping the sides as needed. Add the almond, vanilla extract, cornstarch, and salt and mix until combined. Add flour to the bowl. Beat together at low speed, scraping bowl as needed, until all ingredients are combined. Do not over-mix the dough.
- CHILL COOKIES: Shape the cookies into small balls -- the size of 1 tablespoon (using a tablespoon measuring spoon to form and measure balls) and then roll the cookie dough balls in the 1/2 cup granulated sugar until generously coated. Next, gently indent the center of each cookie dough ball with your finger. Place these cookies 2 inches apart on a Silpat or parchment paper-lined baking sheet. Cover and refrigerate for 1 hour (or freeze for 30 minutes). Remove from the fridge and add completely chilled and thickened lemon curd to fill (but not over fill) the centers of all the cookies. Return the cookies to the fridge for 10 more minutes.
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