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Lemon Curd Cookies Recipe

Lemon Curd Cookies is a popular Continental Snack
Author :
 
On :
Thursday, 17 April, 2014
Category :
Non-Vegetarian Recipe
Course :
Snack Recipe
Cuisine :
Continental Recipe
Technique :
Bake Recipe
Difficulty :
Medium
Preparation Time :
3-4 hours
Servings :
Serves 4
RATINGs :
Rated 4 based on 100 votes
4

Ingredients

  • 1 cup - butter, softened
  • 3/4 cup - Sugar
  • 1 - Egg
  • 1 tsp - Lemon extract
  • 1 tsp - vanilla extract
  • 2.5 cups - all purpose flour
  • 1/2 tsp - baking soda
  • 1/2 tsp - salt
  • 1 cup - ground Pecans
  • For Filling:
  • 1.5 cups - Sugar
  • 2 tbsp - Corn starch
  • 1/8 tsp - salt
  • 1/2 cup - Lemon juice
  • 4 - Egg yolks, beaten
  • 6 tbsp - butter, cubed
  • 2 tsp - grated Lemon peel
  • confectioners' Sugar
  • How to Make Lemon Curd Cookies:

    1. In a large mixing bowl, mix butter and sugar.
    2. Beat in the egg and extracts.
    3. Combine the flour, baking soda and salt; gradually add to the creamed mixture.
    4. Stir in the pecans.
    5. Divide dough in half; shape into logs.
    6. Wrap each in plastic wrap.
    7. Refrigerate for 1-2 hours or until firm.
    8. On a floured surface, roll each portion to 1/8 in. thickness.
    9. Cut with a 3 in. fluted round cookie cutter dipped in flour.
    10. With a floured .5 in. round cookie cutter, cut out the centers of half of the cookies. (Reroll small cut-outs if desired)
    11. Place solid and cut-out cookies 1 in. apart on ungreased baking sheets.
    12. Bake at 350 degrees F for 10-12 minutes or until lightly browned.
    13. Remove to wire racks to cool.
    14. In a saucepan, combine the sugar, corn starch and salt.
    15. Stir in lemon juice until smooth.
    16. Cook and stir until slightly thickened and bubbly, about 2 minutes.
    17. Stir a small amount into egg yolks.
    18. Return all to the pan; bring to a gentle boil; stirring constantly.
    19. Cook and stir 2 minutes longer until mixture reaches 160 degrees F and coats the back of a metal spoon.
    20. Remove from the heat; stir in butter and lemon peel.
    21. Pour into a bowl; cover surface with plastic wrap.
    22. Chill for 2-3 hours (mixture will be thick).
    23. Spread 1 tbsp filling over solid cookies; top with cut-out cookies; pressing down lightly.
    24. Sprinkle with confectioners' sugar.
    25. Store in the refrigerator.



     

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