Ingredients
Equipment
Method
- In a heatproof bowl, whisk caster sugar and cornstarch. Add the egg, lemon juice, and lemon peel, and whisk until combined.
- Place over a bain-marie and stir constantly for 10 minutes until a thick curd forms. Incorporate butter, cool, then refrigerate 30 minutes.
- Divide the chilled curd into 10 portions and freeze for 1 hour.
- In a bowl, beat softened butter, caster sugar, lemon zest, and vanilla until creamy. Add egg, then fold in flour, salt, and baking soda to form dough. Chill for 20 minutes.
- Portion dough, flatten, and enclose a frozen curd piece inside. Seal edges completely.
- Roll cookies in granulated sugar and place on a lined baking tray, spacing evenly.
- Bake in a preheated 350°F (175°C) oven for 8–9 minutes, until edges are lightly golden. Cool on a rack before serving.
Notes
Make sure your lemon curd filling is well chilled and firm before stuffing to avoid leaks. For an extra pop of lemon, dust the cooled cookies with powdered sugar mixed with a hint of lemon zest. Store refrigerated for up to 5 days or freeze baked cookies for up to a month.