Ingredients
Lemon Curd
- ½ cup granulated sugar
- 4 large egg yolks, room temperature
- ¼ cup lemon juice
- 2 teaspoons lemon zest
- 3 Tablespoons salted butter, sliced, room temperature
Cookies
- 1⅝ cups all-purpose flour
- ½ cup granulated sugar
- ¾ teaspoon baking powder
- ⅓ teaspoon baking soda
- ¾ teaspoon lemon zest
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 3 Tablespoons vegetable oil
- 2½ Tablespoons lemon juice
- ¼ teaspoon vanilla extract
Coating
- ½ cup powdered sugar
Instructions
- Make the Lemon Curd: Combine sugar, egg yolks, and lemon juice in a small heatproof glass bowl and whisk until smooth. Place the bowl over a pot of simmering water, ensuring the bowl doesn’t touch the water. Cook while stirring continually with a wooden spoon or rubber spatula until the mixture thickens, about 10 minutes, or until it reaches 170℉ (77℃). Remove from heat, strain through a fine mesh sieve into a clean bowl, then stir in butter and lemon zest. Set aside to cool.
- Prepare for Baking: Preheat your oven to 350℉ (177℃). Line two sheet pans with parchment paper and set aside.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and lemon zest until fully combined.
- Mix Wet Ingredients: In a separate medium bowl, whisk together the egg, egg yolk, vegetable oil, lemon juice, and vanilla extract until smooth.
- Combine Wet and Dry: Pour the wet ingredients over the dry ingredients and stir until just combined to form the cookie dough.
- Shape and Coat Cookies: Using a 1½ tablespoon cookie scoop, portion the dough and roll each portion into a ball. Roll each ball thoroughly in powdered sugar, then place them 2 inches apart on the prepared baking pans.
- Bake the Cookies: Bake for 12 minutes at 350℉ (177℃), until the cookies are cooked through but remain slightly soft on top. Remove from oven.
- Create Indentations and Fill: Immediately use the back of a rounded 1½ teaspoon measuring spoon to make a rounded indentation in the center of each cookie. Fill each indentation with about 1½ teaspoons of the cooled lemon curd.
Notes
- Make sure eggs and butter are at room temperature for smooth texture and proper mixing.
- If you don’t have a thermometer, cook the lemon curd until it thickens enough to coat the back of a spoon.
- Use parchment paper on baking sheets to prevent sticking and promote even baking.
- Do not overbake the cookies; they should be soft in the center when removed from the oven.
- Lemon curd can be made ahead and refrigerated for up to one week.
- If desired, dust the finished cookies lightly with additional powdered sugar before serving for extra sweetness and presentation.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
