Lemon Cookies with Lemon Curd Filling
by Editorial Staff
Summary
| Prep Time | 1 hr 30 mins |
| Cook Time | 10 mins |
| Total Time | 2 hrs 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 300 grams flour
- 70 g cornstarch
- 125 g powdered suar
- 1 packet bourbon vanilla sugar
- 1 pinch (s) salt
- 0.5 ½ lemon (s), grated zest, alternatively 1/2 packet Citroback
- 1 egg white
- 200 g butter
- some flour to roll out
For the glaze:
- 200 g powdered suar
- 6 tablespoon lemon juice
- some lemon peel
For the filling:
- 0.5 ½ glass lemon curd
Print Recipe
Pin Recipe Instructions
- Place the flour, cornstarch, powdered sugar, vanilla sugar, salt and lemon zest on the worktop, make a well in the middle and let the egg white slide into it. Put cold butter in flakes on top and knead everything quickly to a smooth dough, shape into a ball and wrap in foil and put in the refrigerator for 60 minutes.
- Preheat the oven to 180 ° C top / bottom heat.
- Knead part of the dough until soft, roll out on a floured work surface and cut out.
- Bake on a baking sheet lined with baking paper on the middle rack for about 10 minutes (depending on the size and thickness of the cookies). For me, 7 minutes is enough because I make very small cookies. Let cool down.
- Do the same with the rest of the dough.
- Finely dice the lemon peel. Mix powdered sugar with lemon juice to a glaze, glaze half of the cookies and decorate with a lemon cube. Let dry.
- Brush the unglazed cookies with a little lemon curd and put a glazed cookie on each as a lid.
- The recipe makes about 80 assembled cookies.
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