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I've been baking these stuffed lemon cookies for years and they never fail to brighten my day. The combination of buttery cookie dough filled with silky homemade lemon curd is simply irresistible. When life gives you lemons make these cookies! They're bursting with fresh citrus flavor and that moment when you bite into one and hit the smooth lemon filling is pure joy.
What Makes These Cookies Special
The secret to these cookies is using real lemons. No artificial flavors here! The fresh zest and juice give them that perfect balance of sweet and tangy while the buttery cookie just melts in your mouth. I love baking a batch for afternoon tea with friends or wrapping them up as gifts they always bring smiles.
Everything You'll Need
- Fresh lemon: 2 medium Always use fresh for that vibrant flavor.
- Caster sugar: 3/4 cup The fine texture makes such a difference.
- Unsalted butter: 1/2 cup Make sure it's room temperature.
- All-purpose flour: 1 1/2 cups The backbone of our cookies.
- Cornstarch: 1 tbsp My secret for silky smooth curd.
- Egg: 1 large Brings everything together.
- Vanilla extract: 1 tsp Adds that lovely background note.
- Baking powder: 1 tsp For perfect texture every time.
Let's Start Baking
- First The Lemon Curd
- Mix your sugar and cornstarch in a pan then stir in the egg lemon juice and zest. Cook it until it's thick and creamy then stir in the butter. Pop it in the fridge until firm then scoop and freeze little portions.
- Now For The Cookie Dough
- Beat your butter sugar lemon zest and vanilla until it's light and fluffy. Mix in the egg then gradually add flour baking powder and cornstarch. Let the dough chill for about 30 minutes.
- Putting It All Together
- Take your chilled dough and wrap it around those frozen curd bits. Roll them in sugar and pop them on your baking sheet. Just give them a little press with your hand.
- Time To Bake
- Get your oven nice and hot at 350°F. Bake until they're just starting to turn golden around the edges about 12-15 minutes. Let them cool on a wire rack.
My Baking Secrets
Nothing beats fresh lemons for these cookies I always zest them right before using. Keep that dough nice and cold it makes it so much easier to work with. And watch them carefully in the oven you want them soft in the middle with just a hint of gold on the edges.
Keeping Them Fresh
These cookies stay lovely for about 3 days in an airtight container on your counter. Pop them in the fridge and they'll last a week or freeze them for up to 3 months. Just let them come to room temperature before serving to get that perfect buttery texture back.
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Fun Ways to Mix It Up
Sometimes I make these with lime or orange when I want something different. My gluten free friends love them with alternative flour and they work great with vegan butter too. Lately I've been experimenting with brown sugar for a deeper flavor and it's becoming a new favorite in my house.
Frequently Asked Questions
- → Can I make the lemon curd ahead of time?
You can make the lemon curd up to two days ahead. Keep it covered in the fridge until ready to use. Just make sure to freeze the portions before stuffing the cookies.
- → Why do I need to freeze the lemon curd filling?
Freezing helps keep the filling from melting while shaping and baking the cookies. This ensures the filling stays inside the cookie during baking.
- → How should I store these cookies?
Store them in an airtight container in the fridge for up to 5 days. Let them come to room temperature before eating for the best taste and texture.
- → Can I use store-bought lemon curd instead?
Yes, you can use store-bought lemon curd to save time. Just make sure to freeze it in portions before stuffing the cookies.
- → Why did my cookies spread too much during baking?
This usually happens if the dough is too warm. Make sure to chill the dough well and work quickly when forming the cookies to prevent spreading.