When it gets warm out, there is nothing better than a nice cold lemonade. So when it comes to the first signs of spring, the first thing I always want to bake is something lemony. After the weirdest few weeks of weather, it is finally supposed to be nice out (and then go straight back to 40 degree weather) so I am trying to enjoy the springtime weather while it lasts!
These lemon cookies are the ultimate treat and serve up some SERIOUS lemon flavor. The cookies are buttery and slightly lemony on their own and then you pack them full of my super tart, super flavorful lemon curd. They are delicious the first day, but they improve as they sit. The curd (which uses yolks only to make a super thick, rich and delicious curd) soaks into the cookies and softens them a little bit more and adds some extra lemon flavor. If you love lemon desserts, these cookies are calling your name. Can you hear it??
Lemon Curd Sandwich Cookies
Ingredients
For the curd:
- 6 egg yolks
- 1/2 cup granulated sugar plus 3 tbsp
- 1/2 cup lemon juice plus 2 tbsp
- 1 tbsp lemon zest
- 4 tbsp unsalted butter room temperature, cut into cubes
For the cookies:
- 1 1/2 cups unsalted butter 3 sticks, room temperature
- 1 1/4 cups granulated sugar
- 2 1/2 tbsp lemon juice
- 2 large eggs room temperature
- 4 1/2 cups all-purpose flour
- 1 tbsp lemon zest
- 1 tsp baking soda
- 1/2 tsp salt
Instructions
For the curd:
- In a medium saucepan, combine eggs and sugar. Whisk together until smooth.
- Place the saucepan over medium-low heat and whisk in the lemon juice and zest.
- One combined, add in the butter. Whisk constantly to incorporate the butter.
- Continue to whisk the mixture frequently until it thickens, about 7 minutes.
- The curd is ready once it holds the marks of a whisk or coats the back of a metal spoon.
- Transfer the lemon curd to a jamming jar or bowl and cover tightly with plastic wrap. Allow it chill in the refrigerator until cool and set, at least 2 hours.
For the cookies:
- Preheat the oven to 350°F and prepare baking sheets by covering with parchment paper.
- In the bowl of a stand mixer, combine the butter, sugar and lemon juice. Beat until combined and the mixture looks light and fluffy.
- On medium speed, add the eggs one at time. Beat until combined.
- Add the flour, lemon zest, baking soda, and salt. Beat on low until a dough forms. Divide the dough in half.
- On a floured surface (I like to use a Silpat), roll out one half of the dough as thinly as possible - shoot for somewhere between 1/8-1/4 inch thick.
- Using a 2 to 2.5 inch round cookie cutter (you can also use a small cup or the lid of a mason jar if you don't have a round cookie cutter!), cut out as many rounds as you can.
- Roll out the leftover scraps, and continue to cut the rounds until the dough is used.
- Place your rounds on your prepared baking sheets. The cookies don't spread out very much, so you can place them relatively close together on the baking sheet.
- Once you fill up a baking sheet with cookies, place it in the freezer for about 5-7 minutes, while you cut more cookies. This will help the cookies keep their shape when you bake them.
- Bake until the cookies are set and just lightly golden brown on the bottoms and sides, about 8 minutes.
- Transfer the baked cookies to a cooling rack and allow to cool completely.
To assemble:
- Transfer the chilled and set curd to a piping bag.
- Pipe the curd onto one cookie and top with another to create a sandwich.
- You can eat them once assembled, but I like to transfer to an airtight container and allow them to sit in the fridge for a few hours, or overnight. This allows the curd to soak into the cookies a bit more and softens them. Then when you take a bite, the curd won't come out of the other side!
