Lemon Tea Cookies with Lemon Curd Filling
Bright, zesty, and perfect for citrus lovers, these Lemon Tea Cookies with Lemon Curd Filling combine a buttery shortbread base with the tangy sweetness of homemade lemon curd. Each cookie features a delicate, golden crust and a luscious pool of smooth, citrusy filling, making them the perfect treat for afternoon tea or a light dessert. Crafted with fresh lemon juice, fragrant zest, and real butter, this recipe strikes the ideal balance between richness and refreshingly tart flavors. Easy to make and irresistibly charming, these cookies promise to elevate any occasion with their stunning presentation and vibrant taste. Perfect for lemon dessert enthusiasts and anyone seeking a sweet, tangy indulgence!
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Recipe Information
Ingredients
- 226 grams Unsalted butter
- 150 grams Granulated sugar
- 2 pieces Egg yolks
- 2 teaspoons Lemon zest
- 1 teaspoon Vanilla extract
- 280 grams All-purpose flour
- 0.5 teaspoons Salt
- 120 ml Lemon juice
- 3 pieces Eggs
- 150 grams Sugar (for curd)
- 56 grams Unsalted butter (for curd)
Instructions
Preheat your oven to 180°C (350°F). Line two baking sheets with parchment paper.
In a medium bowl, cream the butter and sugar using a hand or stand mixer until light and fluffy, about 2-3 minutes.
Add the egg yolks, lemon zest, and vanilla extract to the butter-sugar mixture, and beat until fully combined.
In a separate bowl, whisk together the flour and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed just until the dough forms.
Wrap the dough in plastic wrap and chill in the refrigerator for 30 minutes to make it easier to handle.
Once chilled, roll the dough into small balls, about 1 tablespoon each. Place them 2 inches apart on the prepared baking sheets.
Use your thumb or the back of a teaspoon to gently press an indentation into the center of each cookie. Be careful not to press all the way through the dough.
Bake the cookies for 10-12 minutes, until the edges are just beginning to turn golden. Remove from the oven and allow to cool completely on the baking sheets.
While the cookies cool, prepare the lemon curd. In a medium heatproof bowl, whisk together the lemon juice, eggs, sugar (for curd), and salt.
Place the bowl over a pot of simmering water (double boiler method) and cook, stirring constantly, until the mixture thickens and reaches a pudding-like consistency, about 8-10 minutes.
Remove the curd from heat and stir in the butter (for curd) until melted and smooth. Allow the curd to cool completely before filling the cookies.
Once the cookies and curd have cooled, spoon about 1 teaspoon of lemon curd into the indentation of each cookie.
Store the cookies in an airtight container in the refrigerator for up to one week.
Nutrition Facts
Calories |
4614 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 266.0 g | 341% | |
| Saturated Fat | 150.6 g | 753% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1551 mg | 517% | |
| Sodium | 1451 mg | 63% | |
| Total Carbohydrate | 526.1 g | 191% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 305.0 g | ||
| Protein | 55.7 g | 111% | |
| Vitamin D | 4.9 mcg | 24% | |
| Calcium | 246 mg | 19% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 750 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
