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Lemon Curd Cookies

 Lemon Curd Cookies
"I've made these cookies for years...and like to give them out to family and friends," writes Carole Vogel of Allison Park, Pennsylvania.
18 ServingsPrep: 30 min. + chilling Bake: 10 min. + cooling

Ingredients

  • 1 cup butter, softened
  • 3/4 cup sugar
  • 1 egg
  • 1 teaspoon lemon extract
  • 1 teaspoon vanilla extract
  • 2-1/2 cups King Arthur Unbleached All-Purpose Flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup ground pecans, toasted
  • FILLING:
  • 1-1/2 cups sugar
  • 2 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 1/2 cup lemon juice
  • 4 egg yolks, lightly beaten
  • 6 tablespoons butter, cubed
  • 2 teaspoons grated lemon peel
  • Confectioners' sugar

Directions

  • In a large bowl, cream butter and sugar until light and fluffy. Beat
  • in egg and extracts. Combine the flour, baking soda and salt;
  • gradually add to creamed mixture and mix well. Stir in pecans.
  • Divide dough in half; shape into logs. Wrap each in plastic wrap.

2 of 2

Lemon Curd Cookies (continued)

Directions (continued)

  • Refrigerate for 1-2 hours or until firm.
  • On a floured surface, roll each portion to 1/8-in. thickness. Cut
  • with a floured 3-in. fluted round cookie cutter. With a floured
  • 1/2-in. round cookie cutter, cut out the centers of half of the
  • cookies. (Reroll small cutouts if desired.)
  • Place solid and cutout cookies 1 in. apart on ungreased baking
  • sheets. Bake at 350° for 10-12 minutes or until lightly browned.
  • Remove to wire racks to cool.
  • In a small saucepan, combine the sugar, cornstarch and salt. Stir in
  • lemon juice until smooth. Cook and stir until slightly thickened and
  • bubbly, about 2 minutes. Stir a small amount into egg yolks. Return
  • all to the pan; bring to a gentle boil; stirring constantly. Cook
  • and stir 2 minutes longer until mixture reaches 160° and coats
  • the back of a metal spoon.
  • Remove from the heat; stir in butter and lemon peel. Pour into a
  • bowl; cover surface with plastic wrap. Chill for 2-3 hours (mixture
  • will be thick).
  • Spread 1 tablespoon filling on bottoms of the solid cookies; place
  • cookies with cutout centers over filling, pressing down lightly.
  • Sprinkle with confectioners' sugar. Store in the refrigerator.
  • Yield: 1-1/2 dozen.
Nutritional Facts: 1 serving (1 each) equals 353 calories, 20 g fat (10 g saturated fat), 97 mg cholesterol, 264 mg sodium, 41 g carbohydrate, 1 g fiber, 4 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.