Delight in these buttery lemon thumbprint cookies filled with homemade lemon curd—a perfect combination of tangy and sweet that will brighten your day.
Ingredients:
- For the Cookies:
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 1 teaspoon lemon zest
- 180 g unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 large egg
- For the Lemon Curd:
- ⅓ cup fresh lemon juice
- 1 tablespoon lemon zest
- ⅔ cup granulated sugar
- 80 g unsalted butter
- ¼ teaspoon kosher salt
- 1 large egg
- 3 large egg yolks
Instructions:
- Begin with the cookie dough. In a medium bowl, cream together the softened butter, lemon zest, powdered sugar, kosher salt, and vanilla extract until the mixture is light and fluffy.
- Beat in the egg until fully incorporated.
- Gently fold in the flour and baking powder until just combined, taking care not to overmix. The dough should be cohesive and soft.
- Wrap the dough in plastic wrap and let it chill in the refrigerator for at least an hour, or overnight for convenience.
- Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
- Using an ice cream scoop or spoon, form the dough into 1-tablespoon-sized balls. Make an indentation in the center of each ball with your thumb or the back of a teaspoon.
- Bake the cookies for about 10 minutes until they are just set but not overly browned. Immediately upon removing them from the oven, gently redefine the indents if necessary.
- For the lemon curd, combine all the curd ingredients in a saucepan. Cook over medium-low heat while whisking continuously to avoid curdling.
- Once the butter has melted and the mixture begins to thicken (around 5 minutes), strain it through a fine-mesh sieve to remove any lumps and achieve a smooth texture.
- Cover the curd with plastic wrap, pressing it directly onto the surface to prevent a skin from forming, and let it cool for about 20-30 minutes.
- Assemble the cookies by dusting them with powdered sugar and then spooning a teaspoon of the cooled lemon curd into the center of each thumbprint.
- Serve the cookies fresh and enjoy the burst of lemon in every bite!
Additional Tips:
- Ensure all ingredients are at room temperature to achieve a smooth dough and curd.
- Constant vigilance is key when making lemon curd—continuous whisking and a gentle heat will give you the silkiest result.
- Always sift powdered sugar for a smooth finish and to avoid clumping in the dough and the curd.
- If the dough feels too soft to handle, chill it until firm enough to scoop and shape.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This helps set the cookies and makes them easier to handle.
- For an extra touch of lemon, feel free to increase the amount of zest in both the cookie dough and the lemon curd.
Enjoy these lemon thumbprint cookies as a delightful treat alongside your afternoon tea or as a sweet finish to any meal!
