Lemon Cookies Recipe | Lemon Thumbprint Cookies

By The Cooking Foodie · 60 min

Ingredients

Instructions

1. Make the curd: in a bowl, rub the sugar and lemon zest together with your fingertips to release the oils. Whisk in the egg yolks and salt until pale and slightly fluffy.
2. Heat the lemon juice in a saucepan until just boiling. Slowly pour it into the egg mixture while whisking constantly.
3. Return the mixture to the saucepan and cook over low heat, stirring constantly, until thickened (4–5 minutes). Do not let it boil. Remove from heat, stir in the butter until smooth, then strain.
4. Transfer the curd to a bowl, press plastic wrap directly onto the surface, and let it cool to room temperature.
5. Make the dough: in a large bowl, rub the sugar and lemon zest together with your fingertips. Whisk in the softened butter, eggs, lemon juice and vanilla until smooth.
6. In another bowl, whisk the flour, baking powder and salt. Fold into the wet mixture until you have a soft, smooth dough. Cover and chill for at least 1 hour (or overnight).
7. Preheat the oven to 180°C (350°F). Line two baking sheets with parchment paper.
8. Scoop about 2 tablespoons of dough per cookie, roll into balls, coat in powdered sugar and place on the prepared sheets.
9. Using a ½-tablespoon measure, press a well into the center of each ball. Fill each with 1 teaspoon of lemon curd.
10. Bake 9–12 minutes, until the cookies are set, edges crack slightly and the curd puffs up. Cool on the tray for 5–10 minutes, then move to a wire rack.

Summarized from The Cooking Foodie's video. Watch it for the details.

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