Description
Italian-inspired stuffed lemon cookies combine zesty citrus with creamy filling, creating a delightful dessert. Delicate pastry and tangy center make these treats perfect for afternoon tea or special gatherings.
Ingredients
Scale
- 200 grams (1 and ⅔ cups) all-purpose flour
- 110 grams (½ cup) unsalted butter (room temperature)
- 110 grams (½ cup) caster sugar
- 55 grams (¼ cup) caster sugar
- 22 grams (1 and ½ tbsps) unsalted butter
- 1 egg (52 grams)
- 1 egg (53 grams)
- 45 grams (3 tbsps) fresh lemon juice
- Zest from ¾ of a lemon
- Peel from ¼ lemon (only yellow part, avoiding white pith)
- 1 tsp vanilla paste or vanilla extract
- 4 grams (1 tsp) cornstarch
- ½ tsp baking soda
- Pinch of salt
- Granulated white sugar (for coating)
Instructions
- Prepare Lemon Curd: Whisk caster sugar and cornstarch in a heatproof bowl, then blend egg, lemon juice, and zest. Position over a water bath, stirring consistently until the mixture thickens and transforms into a silky smooth custard.
- Finalize Curd: Remove from heat, fold in softened butter until glossy. Transfer to a container, cover with plastic wrap touching the surface, and refrigerate for 30 minutes to set.
- Create Frozen Curd Centers: Portion chilled lemon curd into equal dollops on a parchment-lined tray, freezing solid for at least 1 hour to create stable filling centers.
- Mix Cookie Dough: Cream butter, sugar, lemon zest, and vanilla until fluffy. Incorporate egg thoroughly, then gently fold in sifted flour, salt, and baking soda to form a cohesive dough. Chill for 20-25 minutes to enhance texture.
- Shape Cookies: Extract chilled dough, flatten small portions, and wrap around frozen lemon curd centers. Roll into uniform balls, coating each in granulated sugar for a sparkling finish.
- Bake and Cool: Arrange cookies on a lined baking sheet, ensuring spacing. Bake in a preheated oven at 180°C (350°F) for 8-9 minutes until edges turn delicately golden. Cool completely on the tray before serving.
Notes
- Chill for Success: Refrigerating the dough and freezing lemon curd ensures clean, precise cookie shaping and prevents spreading during baking.
- Zest Management: Fresh lemon zest intensifies citrus flavor, so grate carefully to capture maximum aromatic oils without bitter white pith.
- Temperature Precision: Use room temperature butter and egg for smoother mixing and consistent cookie texture, avoiding lumpy or uneven dough.
- Sugar Sparkle Technique: Rolling cookies in granulated sugar before baking creates a delightful crackly exterior and extra sweetness that complements the tangy lemon filling.
- Prep Time: 1 hour
- Cook Time: 9 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 150
- Sugar: 12 g
- Sodium: 45 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 25 mg