Stuffed Lemon Cookies

There’s something truly magical about baking cookies that evoke cherished memories and flavors from faraway places. Today, I’m excited to share with you a delightful recipe for Stuffed Lemon Cookies. These cookies are not just a treat; they are a journey back to sunny lemon groves, inspired by my Grandma’s tales from her recipe book. With a tangy lemon curd filling wrapped in buttery lemon-infused dough, these cookies are a burst of sunshine in every bite.

Why You’ll Love This Recipe

These Stuffed Lemon Cookies are a refreshing twist on traditional cookies, offering a vibrant, natural lemon flavor without any artificial additives. The combination of zesty lemon curd and soft, buttery dough creates a perfect balance of sweet and tart, making them an irresistible treat for lemon lovers.

Kitchen Equipment You’ll Need

• Medium-sized heatproof bowl
• Bain-marie (or a heatproof bowl set over a pot of simmering water)
• Whisk
• Large bowl
• Spatula
• Ice cream scoop (approximately 5cm or 2 inches in diameter)
• Baking tray lined with parchment paper
• Oven

Ingredients

Lemon Curd Filling:

• Caster Sugar: 55 grams (1/4 cup)
• Cornstarch: 4 grams (1 teaspoon)
• Egg: 1 (53 grams)
• Fresh Lemon Juice: 45 grams (3 tablespoons)
• Lemon Peel: From approximately 1/4 lemon, only the yellow peel, avoiding the white pith
• Unsalted Butter: 22 grams (1 and 1/2 tablespoons)

Lemon Cookie Dough:

• Unsalted Butter: 110 grams (1/2 cup), room temperature
• Caster Sugar: 110 grams (1/2 cup)
• Lemon Zest: From 3/4 of a lemon
• Vanilla Paste or Vanilla Extract: 1 teaspoon
• Egg: 1 (52 grams)
• All-Purpose Flour: 200 grams (1 and 2/3 cups)
• Salt: A pinch
• Baking Soda: 1/2 teaspoon
• Granulated White Sugar: For coating the cookies

Step-by-Step Instructions

Lemon Curd Filling Preparation:

1. In a medium-sized, heatproof bowl, combine 55 grams of caster sugar with 4 grams of cornstarch.
2. Whisk in one egg, followed by 45 grams of fresh lemon juice and the peel from approximately 1/4 lemon.
3. Place the bowl over a bain-marie, stirring often, and cook for approximately 8 minutes or until the mixture starts to thicken. Continue stirring constantly for an additional 2 minutes until it reaches a thick consistency.
4. Remove from heat, add 22 grams of unsalted butter, and mix thoroughly to cool the mixture rapidly.
5. Cover the surface of the curd directly with plastic wrap and refrigerate for a minimum of 30 minutes. This can be prepared a day in advance.
6. Divide the chilled lemon curd equally into 10 portions on a lined tray and freeze for at least 1 hour or until solid.

Lemon Cookie Dough Preparation:

1. In a large bowl, cream together 110 grams of unsalted butter, 110 grams of caster sugar, the zest from 3/4 lemon, and 1 teaspoon of vanilla paste or extract until smooth and well combined.
2. Incorporate one egg using a whisk.
3. Sift in 200 grams of all-purpose flour, a pinch of salt, and 1/2 teaspoon of baking soda, gently folding the mixture with a spatula until it forms a soft, non-sticky dough.
4. Refrigerate the dough for at least 20 minutes, or until it is firm enough to handle, especially in warmer climates.
5. Using a large ice cream scoop, portion the dough, flatten each piece, and place one scoop of the frozen Lemon Curd Filling in the center. Fold the dough around the filling and roll it into a ball.
6. Coat each cookie ball in granulated white sugar and place them on a lined baking tray, spaced at least 5cm (2 inches) apart.
7. Repeat the process until all the dough is used, yielding approximately 9-10 cookies. Work swiftly to prevent the Lemon Curd Filling from melting.
8. Bake in a preheated fan oven at 180°C (350°F) for 8-9 minutes. The cookies should be very soft in the center with slightly golden edges.
9. Remove from the oven and allow to cool on the baking tray.

Tips for Success

• Ensure the lemon curd is well-chilled and solid before using to prevent it from leaking during baking.
• Refrigerate the cookie dough if it becomes too soft to handle, especially in warm conditions.

Additional Tips or Variations

• For a twist, try adding a pinch of ground ginger to the dough for a hint of spice.
• These cookies pair beautifully with a cup of tea or a scoop of vanilla ice cream.

Nutritional Highlights (Per Serving)

This recipe provides a delightful treat with a balance of natural lemon flavor and buttery goodness. Perfect for a sweet indulgence while enjoying the benefits of fresh lemon zest.

Frequently Asked Questions (FAQ)

Can I make the lemon curd in advance? Yes, the lemon curd can be made a day ahead and stored in the refrigerator until ready to use.

How should I store these cookies? Store them in an airtight container at room temperature for up to 3 days.

Can I freeze the cookies? Yes, these cookies freeze well. Just ensure they are completely cooled before placing them in a freezer-safe container.

Conclusion

I hope you enjoy making and savoring these Stuffed Lemon Cookies as much as I do. They’re a tribute to cherished memories and the sunny flavors of lemon groves. I’d love to hear about your baking experience, so please feel free to share your thoughts and photos. Happy baking!