Actually Written: 9th September 2011
Daddy came home with a jar of homemade Lemon Butter as a gift. Mum looked at it, sighed at the over generosity and put it in the fridge to use later.
She didn’t think of a way to use it later.
I tried it with a bit of croissant, even though I was way too full. It was awesome. It would taste even better if I warmed up the croissant,slathered with the butter and sprinkled over dry fruit.
But I controlled myself. And I am regretting it to this day (2 days later)
I got up eager in the morning, so eager even though I had Pharyngitis.
The last croissant was stale.
A cockatoo ate it.
Now, the big question arose – how do we use this lemon curd. I thought, SIMPLE, let’s not make a lemon meringue pie, let’s look up a lemon curd cookie recipe.
Hello Yummy Mummy. Hello Lemon Curd Cookies.
Now I had a LOT of curd so I adapted and twisted the initial recipe and got one of the most lemony-sweet cookies in existence so I said:
“Yeah baby…” (quoting Sir Austin Powers)
Lemon Curd Cookies
Adapted From Yummy Mummy
- 1/2 cup butter, softened
- 1/2 cup lemon curd
- 1 egg
- 6 tbs white sugar
- 2 cups plain flour
- Zest of 1 lemon (optional)
- 1 tbs lemon juice
- 1 tsp vanilla essence
- 1 cup lemon curd frozen until it can be
rolled into little balls
- Icing sugar to serve (optional)
- Cream together butter and sugar until white and fluffy.
- Beat in the egg, vanilla, curd, zest and juice until well blended.
- Sift the flour into the bowl and stir in with a wooden spoon until no traces of flour remains. Do not overmix.
- Scrape the dough out onto a lightly floured surface and gently half. Wrap each half in plastic wrap and refrigerate for 2 hours minimum.
- Preheat oven to 180 degrees C. Let dough come back to room temperature. Line 2 baking trays with baking paper.
- Roll out both dough halves to 1/4 inch thickness
- Using a small circle cutter, cut out as many circles from each dough as possible
- In the centre of 1/2 the circles, place a rolled tsp of lemon curd. Get another circle and use to seal up lemon curd filling. Roll into a ball and flatten very slightly.
- Do with all circles.
- Bake for 10-15 minutes until edges are browned.
- Let cool completely before storing – do not lift up until cooled otherwise the gooey lemon inside will break it in half in a messy manner.
- Make whole lemon curd recipe from the Lemon
Meringue Pie for whole recipe of these cookies otherwise 1 jar of store-bought
lemon curd should be sufficient
- If the bottom feels soft and a little gooey,
that is just the lemon curd and it is ok
- If want a crunchier cookie, leave with the
residual heat of the oven. Take out and leave to cool thoroughly after 15-20
minutes of residual heating.