Tangy Happiness: Lemon-Curd Cookies Recipe
Listen up, foodies! I’ve got a recipe that will make your taste buds sing with joy. Today, I’m sharing my English Lemon-Curd Cookies that are worth every single calorie. These cookies are perfect for anyone with a sweet tooth, looking to add a little zest to their life.
Do you want to know what makes these cookies so good? Well, let me tell you. They’re made with the best lemon curd and have just the right amount of sweetness. Plus, they’re versatile enough to be enjoyed as a tasty snack or even an elegant dessert at any spring or summer gathering.
I mean who doesn’t love cookies? But trust me when I say that these lemon curd cookies are on another level altogether. So go ahead and grab your aprons and preheat those ovens because these cookies are going to blow your mind.
Why You’ll Love This Recipe
Let me tell you why you’ll absolutely adore this English Lemon-Curd Cookies recipe.
Firstly, if you’re a fan of tangy lemon curd, then these cookies have your name written all over them. Not only do they have a crispy outer layer but biting into them reveals a soft, buttery center. The combination of the shortbread cookie base and the tart lemon curd filling results in an explosion of flavor that will leave your taste buds dancing with delight.
Secondly, these cookies can be enjoyed year-round, but they make for a perfect spring-summer dessert. Imagine biting into one of these while sipping on some ice-cold lemonade while lounging in your backyard with your friends or family. Yes, please!
Thirdly, these are versatile yet easy-to-make confectioneries that everyone can enjoy. Whether it’s just snacking on some after breakfast or making a batch to impress your guests at the next dinner party, this cookies recipe is sure to be a hit.
Lastly, if you’re someone who loves to experiment with flavors, substitutions or variations, this recipe will leave you plenty of room to do so. You can tweak the amount of lemon zest or switch out pecans for another type of nuts or even try adding lavender to the cookie dough to give it an extra kick. Let your creativity run wild.
All in all, this English Lemon-Curd Cookies recipe is perfect for anyone who loves to whip up quick and delicious treats while satisfying their sweet tooth at the same time.
Ingredient List
Let’s talk about the ingredients that will make these English lemon-curd cookies so delicious. Here’s what you’ll need:
For the Cookies:
- 1 cup (226 g) unsalted butter, at room temperature
- ¾ cup (150 g) granulated sugar
- 2 egg yolks
- 2 tsp vanilla extract
- 2 ½ cups (315 g) all-purpose flour
- ¼ tsp baking powder
- ¼ tsp salt
For the Lemon Curd Filling:
- ½ cup (113 g) unsalted butter, at room temperature
- 1 cup (200 g) granulated sugar
- 4 egg yolks
- â…” cup (160 ml) fresh lemon juice
- zest of 1 lemon, finely grated
For the Cookie Decoration:
- *Confectioners’ sugar for dusting
- *Pecans to garnish
You may already have most of these ingredients in your pantry. If not, don’t worry about it. Just head on over to your local grocery store or co-op and pick them up!
The Recipe How-To
Now that we have the ingredients, let’s get to the recipe. This English Lemon-Curd Cookie recipe is a favorite for many, and I’ll walk you through how to create your own batch.
Step One: Create the Dough
First, preheat your oven to 350°F (180°C). In a large mixing bowl, beat 1 cup of unsalted butter (at room temperature) and 3/4 cup of granulated sugar until light and fluffy. Beat in 1 egg yolk, 2 tablespoons of lemon juice, and 1 tablespoon of lemon zest. In another bowl, whisk together 2 cups of all-purpose flour, 2 tablespoons of cornstarch, and 1/4 teaspoon of salt. Gradually mix the dry ingredients into the wet ingredients until well combined.
Step Two: Shape the Cookies
Scoop out tablespoon-sized portions of dough and shape into balls. Roll each ball into some granulated sugar before placing onto a baking sheet lined with parchment paper.
Step Three: Make Thumbprints
Create thumbprints on each cookie by gently pressing down on the center withyour thumb or the back of a teaspoon.
Step Four: Bake and Fill
Bake the thumbprint cookies for 10-12 minutes or until golden brown around the edges. Once removed from the oven, immediately fill each thumbprint with a small dollop of homemade or store-bought English lemon curd.
Step Five: Finish Them Off
For an extra touch, dust a little bit of confectioners’ sugar over the top of each cookie before serving. These cookies are best enjoyed fresh and can be served on their own or accompanied by some whipped cream or pecans.
That’s it! Simple yet sophisticated; these cookies are delicately flavored with lemon that brings in a perfect harmony between sweet and tart. Enjoy the fresh taste of spring with this recipe for English Lemon-Curd Cookies.
Substitutions and Variations
When it comes to baking, even the smallest changes can make a huge difference in the end result. That’s why I wanted to give you some ideas for substituting and varying ingredients in the English Lemon-Curd Cookies recipe.
To begin with, if you don’t have any pecans on hand, walnuts or almonds should work well as a substitute. You could also try using hazelnuts or macadamia nuts for a different flavor profile.
If you’re not a fan of lemon curd, you could try making these cookies with orange or lime curd instead. You could also experiment with different flavored shortbread cookie doughs, such as lavender or almond.
For an extra special touch, consider adding some dried fruit, such as raisins or cranberries, to the cookie dough. Another fun variation is to use the dough to make small cookie cups and fill them with lemon curd for a unique and delicious treat.
If you’re looking for a slightly healthier option, try reducing the sugar content in the recipe by using alternative sweeteners like coconut sugar or honey. You could also switch out regular flour for almond flour or quinoa flour.
Lastly, experiment with pairing these cookies alongside different types of tea. While black tea is always a good choice, these cookies would complement green tea nicely as well. Remember to be creative and have fun with this recipe!
Serving and Pairing
When it comes to serving and pairing these scrumptious English Lemon-Curd Cookies, the sky’s the limit. These cookie cups with lemon curd filling are perfect for a spring/summer dessert or a tea time treat. Serve them on a fancy plate to impress your guests or bring a touch of elegance to any social gathering.
If you’re looking for an extra indulgent experience, top them off with whipped cream and a drizzle of lemon juice – trust me, your taste buds will be delighted. These cookies pair exceptionally well with a hot cup of freshly brewed tea or coffee with a hint of lavender – it’s the perfect combination.
Moreover, if you’re feeling adventurous, you can even experiment with different variations of fillings such as raspberry curd or chocolate ganache filling instead of lemon curd. You can also swap the pecans with almonds or omit them entirely if you prefer. The possibilities are endless!
So whether you’re sharing them at a party or treating yourself to some much-deserved self-care, these English Lemon-Curd Cookies are guaranteed to satisfy your sweet tooth cravings and impress whoever tastes them.
Make-Ahead, Storing and Reheating
Now that you’ve baked your English Lemon-Curd Cookies, you may be wondering how to keep them fresh for longer. Well, there are a few things you can do.
Firstly, if you plan on serving the cookies within a day, store them in an airtight container at room temperature. This will prevent them from becoming stale and keep their texture intact.
If you want to make these cookies ahead, you can freeze the dough or the baked cookies themselves. To freeze the dough, shape it into balls and place them on a baking sheet lined with parchment paper. Then, freeze them until firm before transferring them into a labeled plastic bag and storing in the freezer for up to 2 months.
If you decide to freeze the baked cookies, wait until they have cooled completely before placing them into a labeled plastic bag or container. Make sure to separate layers with parchment paper and place in the freezer for up to 3 months.
When you’re ready to eat the cookies, thaw to room temperature before serving. If you want them warm and gooey once again, pop them into a 350°F preheated oven for about 5-7 minutes. Don’t overcook the lemon curd filling by reheating for too long though or it might develop an unpleasant aftertaste.
The English Lemon-Curd Cookies are best enjoyed freshly baked but freezing is a great option if you want to make them ahead or store leftovers for later. You won’t even notice that they’ve been frozen once they’ve been reheated back to their perfect texture and taste!
Tips for Perfect Results
You may think that lemon-curd cookies are just another dessert on the menu, but believe me when I say that every aspect of preparing these delights is crucial to their success. Here are my top tips for making sure that your English lemon-curd cookies come out perfectly every time:
First and foremost, don’t overbake lemon curd filling. When it comes to baking these cookies, the most crucial step is knowing when to remove them from the oven. Take them out before the lemon curd filling starts to boil over and solidify. This way, you ensure that the filling is right where it should be: smooth, luscious, and bright.
Secondly, use quality ingredients. One of the primary ways excellent baked goods stand out from mediocre ones is through the use of high-quality ingredients. That old adage ‘you get what you pay for’ couldn’t be any truer here. Use unsalted butter, fresh lemons or pure lemon juice, and pure vanilla extract. The flavor makes all the difference in a recipe like this.
Thirdly, store your lemon-curd cookies properly once baked. If you’re going to make these cookies in advance, you’ll need to preserve them properly so they don’t become stale or lose their incredible texture. Store them in airtight containers at room temperature and away from sunlight if possible.
Fourthly, don’t skimp on lemon zest! The zest provides a hit of bright freshness that perfectly complements the richness of both the cookie base and curd filling. It’s one of those essential ingredients that can take a good recipe and turn it into an unforgettable one.
Finally, if in doubt, go with your instincts. If you think something needs adjusting – whether it’s mixing times or quantities – don’t hesitate to do it! Cooking and baking are all about being creative and putting your spin on a classic recipe. Trust yourself and reward yourself with some delicious English lemon-curd cookies!
FAQ
Now that you know how to make these English Lemon-Curd Cookies, it’s time to answer some commonly asked questions about this recipe. From substitutions to storing, I’ve got you covered with all the answers so that you can make the most out of these mouth-watering cookies. So, without further ado, let’s dive into the FAQ section!
How to make lemon curd Martha Stewart?
To make this mouth-watering British dessert, you’ll need a cup of granulated sugar, a tablespoon of finely grated lemon zest, and two-thirds of a cup of freshly squeezed lemon juice. While eight large egg yolks provide the texture and richness, you can save the egg whites for another recipe. A quarter teaspoon of coarse salt and ten tablespoons of unsalted butter, chopped into half-inch pieces, help in bringing out the perfect balance of sweet and tart flavors.
Why didn’t my lemon curd get thick?
If your Lemon Curd is not firm enough, it might be because the egg yolks were not adequately thickened during cooking. To achieve the right texture, it is crucial to cook the curd at medium-low heat for approximately 5-10 minutes until it reaches a temperature of 170 degrees Fahrenheit.
What do you eat lemon curd with?
There are a variety of tasty options to pair with the British cuisine I specialize in. For instance, I suggest serving it with crepes and topping it with some luscious lemon curd and crème fraîche. But if crepes aren’t your cup of tea, you can also enjoy it with toast, crumpets, muffins, pancakes or even swirl it into breakfast buns.
For those with a sweet tooth and a love for pastries, you can bake the lemon curd into flaky delights or make some scrumptious lemon bars. Another delightful option is to turn it into a tart or make a brighter bread pudding. Lastly, you can even fold the smooth curd into whipped cream to create a delectable dessert that will leave you wanting more.
What happens if you overcook lemon curd?
It’s possible to overdo lemon curd, causing it to become lumpy instead of having a smooth texture.
Bottom Line
And there you have it, my fellow food enthusiasts! A delicious and easy-to-make recipe for English Lemon-Curd Cookies. Whether you’re looking for a sweet treat to enjoy on a sunny afternoon or a dessert to impress your guests, these cookies are sure to satisfy your cravings and leave an extraordinary taste in your mouth.
Now that you have everything you need, it’s time to get creative in the kitchen and start baking these incredible cookies. Don’t be afraid to experiment with different variations or substitutions – that’s the beauty of baking! And remember to embrace each step of the process with love and passion.
In conclusion, I hope this recipe has inspired you to expand your horizons and try something new. Trust me, once you taste these delicious lemon-curd cookies, there’s no going back. So gather your ingredients, preheat your oven, and let’s get baking!
English Lemon-Curd Cookies Recipe
Ingredients
Cookies Dough
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 1 egg
- 1 teaspoon lemon extract
- 1 teaspoon vanilla
- 3/4 cup pecans, finely ground
Lemon Curd
- 1 cup sugar
- 1 1/2 tablespoons cornstarch
- 3/4 cup lemon juice, and zest
- 6 tablespoons unsalted butter
- 6 egg yolks
- confectioners' sugar
Instructions
- Dough: Combine flour, salt and baking powder in bowl.
- Beat butter and sugar in large bowl until creamy.
- Beat in egg, lemon extract and vanilla until fluffy.
- Stir in flour mixture and pecans.
- Divide dough in half; shape into disks.
- Wrap in plastic wrap.
- Refrigerate 1 hour.
- Heat oven to 350 degrees.
- On lightly floured surface with floured rolling pin, roll half of dough 1/8 inch thick.
- With floured 3-inch fluted round cookie cutter, cut out dough.
- Place, 1 inch apart, on ungreased baking sheets.
- With floured 1 ½-inch round cookie cutter, cut out centers from half the cookies.
- Reroll centers and trimmings.
- Repeat with other half of dough.
- Bake in 350 degree oven 12 to 15 minutes, until lightly browned.
- Cool on racks.
- Store at room temperature or freeze.
- Curd:
- Micro wave method: using the ingredients called for here and cook as directed in Recipe #61278.
- or.
- Combine sugar, cornstarch, lemon juice, rind and butter in saucepan.
- Place pan in skillet half filled with simmering water over medium-low heat.
- Whisk in yolks; cook, stirring constantly, until thickened enough to coat spoon, 5 minutes (temperature should read 160 degrees); do not boil.
- Pour into small bowl; cover surface directly with plastic wrap.
- Refrigerate to chill, 2 hours.
- Sprinkle confectioners' sugar on cookies with cut-out centers.
- Spread 1 tablespoon curd over each cookie without cut-out center; top with sugared cookie, pressing lightly to form sandwich.
Nutrition
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Brian is a British chef cum food blogger who has been in the kitchen since he was a young lad. Growing up in Manchester, he developed a passion for cooking and a keen eye for the perfect dish. He now runs his own blog and YouTube channel, which is dedicated to sharing his passion for food with the world.