If you’re ready, let get baking!
Zest and juice 4 of your lemons…
In a heatproof bowl over a simmering pot of water, combine your granulated sugar, 1/2 cup of butter, lemon juice, and lemon zest. Stir until your butter is melted. Pour in your eggs and egg yolk, whisking constantly.
Whisk and then using a wooden spoon, stir until the curd coats the back of your spoon. Stir every few minutes and let sit until room temp, then refrigerate. In the bowl of a stand mixture, cream the butter and sugar together until its light and smooth. Add in the yolk, lemon zest, lemon juice, and salt. Beat together…
Turn the mixer on low and add in the flour until it just comes together.
Make into tablespoon sized balls and place on a lined cookie sheet. Press down with your finger in the center of each dough ball. Bake for 13-15 minutes or until the bottoms are a golden brown. Once the cookies have cooled spoon in about a teaspoon of lemon curd onto the cookies and dust with powdered sugar.
Lemon Curd Cookies
To make the curd
4 Lemons, juice and zest
1 cup Granulated Sugar
1/2 cup Butter
3 large Eggs
1 large Egg Yolk
1. In a heatproof bowl over a simmering pot of water, combine your granulated sugar, 1/2 cup of butter, lemon juice, and lemon zest. Stir until your butter is melted.
To make the cookies
1/2 cup Butter, room temp
1/4 cup Powdered Sugar
1 Egg Yolk
1/2 Tablespoon Lemon Zest
1 Tablespoon Lemon Juice
1/2 teaspoon Salt
1 1/4 cups All-Purpose Flour
Adapted From: Mad About Kitchen