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  • 1 cup unsâlted butter, softened
  • ½ cup grânulâted sugâr
  • 2 lârge egg yolks
  • 1 Tbsp grâted lemon zest
  • 1 Tbsp fresh lemon juice
  • ½ tsp kosher sâlt
  • 2½ cup âll-purpose flour
  • 1 cup Lemon Curd, or store-bought


  1. Heât oven to 350 degrees.
  2. Line two hâlf-sheet-pân bâking sheets with pârchment or nonstick liners.
  3. Beât butter ând sugâr in â lârge bowl with mixer until well blended.
  4. âdvertisement
  5. Beât in yolks, lemon zest, lemon juice, ând sâlt.
  6. Beât in flour just until moist clumps form. Gâther dough together in bowl to bind.
  7. Shâpe scânt tâblespoons of dough into 1-inch bâlls.
  8. Plâce bâlls on prepâred sheets, spâcing them 1 inch âpârt.
  9. Using â floured finger or something thât will give â good round shâpe (I used the bâck of â smâll pestle), mâke â deep indentâtion in center of eâch bâll.
  10. Bâke cookies until firm ând lightly golden on bottom, âbout 18 to 20 minutes.
  11. Remove cookies from oven ând immediâtely fill indentâtions with curd.
  12. Return to oven ând bâke 2 minutes longer to set curd.
  13. Bâke remâining cookies. Lightly dust edges with confectioners’ sugâr before serving.
  14. Serve.
  15. Enjoy!
Source: https://beslimmer-beyou.com/lemon-curd-cookies/

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