Savor the zest of these delightful Lemon Curd Thumbprint Cookies, where the bright, tangy flavor of lemon meets the sweet, buttery texture of classic cookies. This recipe combines the richness of buttery dough with the vibrant punch of lemon curd, creating a perfect balance that is both refreshing and satisfying. Ideal for tea parties, as a fancy dessert at gatherings, or simply as a treat with your afternoon coffee, these cookies are as beautiful as they are delicious.
Why You’ll Love This Recipe:
- Vibrant Lemon Flavor: The use of fresh lemon juice and zest ensures a bright, citrusy profile.
- Perfect Texture: These cookies offer a soft, tender base with a gooey, flavorful center.
- Visually Appealing: With their golden edges and bright yellow centers, these cookies are as lovely to look at as they are to eat.
Ingredients:
- 118 ml (½ cup) unsalted butter, softened to room temperature
- 59 ml (¼ cup) caster sugar (alternative: powdered sugar)
- 1 egg yolk
- 7.5 ml (½ tablespoon) finely grated lemon zest
- 15 ml (1 tablespoon) fresh lemon juice
- 2.5 ml (½ teaspoon) salt
- 295 ml (1¼ cups) all-purpose flour
- 118 ml (½ cup) high-quality lemon curd
Instructions:
Oven Preparation:
- Preheat the oven to 180°C (356°F). Line a baking tray with parchment paper.
Creaming Process:
- In a stand mixer, cream the unsalted butter and sugar until smooth and pale, about 3 to 4 minutes.
Incorporation of Ingredients:
- Add the egg yolk, lemon zest, lemon juice, and salt. Beat until fully integrated.
Flour Addition:
- Reduce the mixer speed to low and gradually add the all-purpose flour. Mix until the dough begins to form moist clusters. Avoid overmixing.
Dough Formation:
- Use your hands to gently form the dough into a cohesive ball, being careful not to overwork it.
Shaping of Cookies:
- Scoop out 1 tablespoon of dough per cookie. Shape each portion into a ball, about 2.5 cm (1 inch) in diameter. Place them on the prepared baking tray, spaced at least 2.5 cm (1 inch) apart.
Indentation Creation:
- Use a floured finger or the back of a spoon to make a deep indentation in the center of each dough ball, suitable for holding about 1 teaspoon of lemon curd.
Initial Baking Stage:
- Bake the cookies until they are firm and the bottoms are lightly golden, approximately 18 to 20 minutes.
Lemon Curd Filling:
- Once removed from the oven, check the depth of the indentations. Deepen them if necessary, and fill each with lemon curd.
Secondary Baking Stage (Optional):
- For a firmer curd setting, return the cookies to the oven for an additional 2 minutes. Skip this step if the cookies will be eaten soon after baking.
Presentation:
- Allow the cookies to cool completely on the tray. Dust with icing sugar before serving for an enhanced appearance.
Storage Options:
- Room Temperature: Store in an airtight container at room temperature for up to 3 days.
- Refrigerator: For longer storage, keep in the refrigerator for up to 1 week.
Tips:
- Uniform Cookies: Use a cookie scoop to ensure all cookies are the same size for even baking.
- Prevent Spreading: Chill the shaped dough on the baking tray for 10 minutes before baking if the cookies spread too much.
