Name: Lemon Curd Cookies
Prep time: 30 min
Cook time: 30 min
Yield: 1
Ingredients: 1 cup butter, softened -; 3/4 cup sugar -; 1 large egg -; 1 teaspoon lemon extract -; 1 teaspoon vanilla extract -; 2-1/2 cups all-purpose flour -; 1/2 teaspoon baking soda -; 1/2 teaspoon salt -; 1 cup ground pecans, toasted -; Filling: -; 1-1/2 cups sugar -; 2 tablespoons cornstarch -; 1/8 teaspoon salt -; 1/2 cup lemon juice -; 4 large egg yolks, lightly beaten -; 6 tablespoons butter, cubed -; 2 teaspoons grated lemon zest -; Confectioners' sugar -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Lemon Curd Cookies

1. 1 cup butter, softened -

2. 3/4 cup sugar -

3. 1 large egg -

4. 1 teaspoon lemon extract -

5. 1 teaspoon vanilla extract -

6. 2-1/2 cups all-purpose flour -

7. 1/2 teaspoon baking soda -

8. 1/2 teaspoon salt -

9. 1 cup ground pecans, toasted -

10. Filling: -

11. 1-1/2 cups sugar -

12. 2 tablespoons cornstarch -

13. 1/8 teaspoon salt -

14. 1/2 cup lemon juice -

15. 4 large egg yolks, lightly beaten -

16. 6 tablespoons butter, cubed -

17. 2 teaspoons grated lemon zest -

18. Confectioners' sugar -

How to cook deliciously - Lemon Curd Cookies

1. Stage

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.

2. Stage

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.

3. Stage

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).

4. Stage

Spread 1 tablespoon filling on bottoms of solid cookies; top with window cookies, pressing down lightly. Sprinkle with confectioners' sugar. Refrigerate.