This is a print preview of "Lemon Curd Sandwich Cookies" recipe.

Lemon Curd Sandwich Cookies Recipe
by Pattie Meegan

Lemon Curd Sandwich Cookies

My children also love these lovely little cookies with a buttercream filling, but today I used a Lemon Curd adapted from Epicurious. These can be rich, so keep them small

Rating: 4.5/5
Avg. 4.5/5 1 vote
  United States American
  Servings: 1

Ingredients

  • Cookies:
  • 1 cup butter, softened
  • 1/3 cup heavy cream
  • pinch of salt
  • 2 cups flour
  • Lemon Curd:
  • 3/4 cup fresh lemon juice
  • finely grated zest of 2 lemons
  • 3/4 cup granulated sugar
  • 1 stick butter, cut in pieces
  • 2 tblsp cornstarch
  • 1/2 tsp salt
  • 4 large egg yolks, slightly beaten in a small bowl

Directions

  1. Preheat oven to 375 degrees.
  2. Combine all cookie ingredients and beat till well combined.
  3. Line cookie sheets with parchment.
  4. Using a small cookie scoop (or tsp.) form small balls on cookie sheet. Using a greased glass dipped in sugar, flatten each ball into a disk about 1 1/2“ in diameter. These should be small.
  5. Bake for about 9 minutes till set- cookies should not brown, but should be “cooked”.
  6. Cool on a wire rack. Put a tsp of lemon curd (or buttercream) on half the cookies and top with the remainder to form sandwiches
  7. For lemon curd:
  8. Combine all ingredients except yolks in a saucepan and bring to a simmer, whisking constantly.
  9. Continue whisking and simmer 1 minute.
  10. Slowly whisk about 1/4-1/2 cup hot lemon mixture into yolks to temper.
  11. Add yolk mixture to lemon mixture and, whisking constantly, simmer 2 minutes.
  12. Remove from heat and put in a bowl.
  13. Press a piece of plastic wrap on the surface and chill till cold