Ingredients
Scale
- ½ cup (120 ml) fresh lemon juice (about 3 large lemons)
- 1 Tbsp lemon zest (from about 2 lemons)
- 4 large egg yolks
- ¾ cup (150 g) granulated sugar
- Pinch (⅛ tsp) salt
- ½ cup (112 g) unsalted butter, cold and cubed
- 2½ cups (313 g) all-purpose flour, spooned & leveled
- ½ tsp baking powder
- ½ tsp fine salt
- 1 cup (224 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1 large egg yolk, room temperature
- 1 tsp vanilla extract
- 1 tsp finely grated lemon zest
- Powdered sugar, for dusting
Instructions
- Make the Lemon Curd: In a saucepan over medium-low heat, whisk together lemon juice, zest, egg yolks, sugar, and salt until thickened. Remove from heat and whisk in cold cubed butter until smooth. Cool completely.
- Prepare Cookie Dough: Whisk flour, baking powder, and salt in one bowl. In another bowl, cream softened butter and sugar until fluffy. Beat in egg yolk, vanilla extract, and lemon zest. Gradually combine dry ingredients. Chill dough for at least 1 hour.
- Shape and Bake: Preheat oven to 350°F (175°C). Scoop chilled dough into balls on a parchment-lined sheet; press wells in each ball. Bake until edges are lightly golden (about 10 minutes).
- Fill and Finish: While warm, fill each cookie center with cooled lemon curd and dust with powdered sugar if desired.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 150
- Sugar: 10g
- Sodium: 60mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg