Lemon Curd Cookies

🧂 Ingredients

• 1 egg

  room temperature
• 2 egg yolks

  room temperature
• 75 grams sugar
• pinch kosher salt
• 1 tablespoon lemon zest
• 85 ml lemon juice
• 56 grams unsalted butter

  room temperature
• ½ teaspoon vanilla extract
• 72 grams ground almonds
• 240 grams all purpose flour
• 120 grams confectioners' sugar
• 1 egg

  room temperature
• 226 grams unsalted butter

  room temperature
• ½ teaspoon kosher salt
• 1 teaspoon vanilla extract
• 1 teaspoon lemon zest

Instructions

• 1 In a medium, non-reactive saucepan, whisk together the sugar and lemon zest. You
  want the zest to release its oils into the sugar, making the sugar almost yellow
• 2 Add your egg yolks and egg and whisk until completely incorporated and pale and
  thick, this will take about a minute or two.
• 3 Pour in your lemon juice and then add your salt. Heat this up over medium-low
  heat and whisk constantly until it becomes thick and glossy. The curd should
  coat the back of a spoon and you can run your finger through this, leaving a
  trail. Take the curd off the heat.
• 4 Whisk in your butter a piece at a time, allowing it to melt completely before
  adding the next piece. Whisk in your vanilla extract.
• 5 Pour the curd into a bowl (make sure it isn’t a metal one!) and press clingfilm
  to the surface. Let it come to room temperature, then refrigerate for up to 5
  days.
• 6 Beat your butter and confectioners' sugar together in a stand mixer bowl fitted
  with the paddle attachment for 3 minutes. It should be creamy and soft.
• 7 In a medium bowl, whisk your flour, salt and ground almonds together. Set aside.
• 8 Add your egg to the butter mixture and mix again until just combined. Then add
  your vanilla extract and lemon zest. Pulse until it is combined.
• 9 With the mixer on low, slowly pour in your dry ingredients. Mix until it has
  just incorporated and there are no streaks of flour.
• 10 Divide the dough into two discs and wrap each disc in clingfilm. Chill for at
  least 1 hour or up to 2 days.
• 11 When ready to cut out the cookies, remove the dough from the fridge and allow it
  to come to room temperature for 5 minutes.
• 12 Preheat your oven to 350°F/174°C and line two baking sheets with parchment
  paper.
• 13 Roll out your cookie dough on a lightly floured surface until it is an ⅛ inch
  thick. Cut out your cookies using a linzer cookie cutter. Half of your cookies
  should have a shape cut out, and the other half will be plain. Reroll your
  scraps and cut out more cookies. Depending on the size of your cookie cutter,
  you should have 36-40 sandwich cookies.
• 14 Place the cookies on your lined baking tray and bake for 10-12 minutes until a
  light golden brown. The cookies don't need that much space between them as they
  will not spread much in the oven.
• 15 Once the cookies have cooled completely, dust the cut out cookies with extra
  confectioners' sugar.
• 16 Use a teaspoon to fill the plain cookies (Without a cut out in the middle), then
  sandwich with a cut out cookie. I recommend storing the cookies in an airtight
  container in the fridge.

Nutrition Info