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–+ servings
Stuffed Lemon Cookies

Zesty Stuffed Lemon Cookies Bursting with Homemade Flavor

These Stuffed Lemon Cookies are a delightful blend of zesty lemon curd and buttery dough, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 9 minutes
Chilling Time 50 minutes
Total Time 1 hour 29 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: Homemade
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Lemon Curd Filling
  • 150 g Caster Sugar Granulated sugar can be used but may alter texture slightly.
  • 30 g Cornstarch Arrowroot powder may serve as a gluten-free alternative.
  • 1 large Egg No suitable substitutes as it affects texture.
  • 100 ml Fresh Lemon Juice Bottled lemon juice can be used, but fresh is preferred.
  • 1 zest Lemon Peel Switch to lemon extract for a more concentrated taste.
  • 50 g Unsalted Butter Margarine can be used for dairy-free options.
For the Cookie Dough
  • 1 large Lemon Zest This ingredient is irreplaceable!
  • 1 tsp Vanilla Paste or Vanilla Extract These can be used interchangeably.
  • 200 g All-Purpose Flour Gluten-free flour blend can be an alternative.
  • 1 pinch Salt A pinch is key for flavor but could be omitted for salt-free diets.
  • 1 tsp Baking Soda No substitutions for proper texture.
For Coating
  • 50 g Granulated White Sugar Powdered sugar can also provide a different finish.

Equipment

  • Mixing bowl
  • Whisk
  • Bain-Marie
  • Hand Mixer
  • Baking Tray
  • Parchment Paper
  • Wire Rack

Method
 

Step-by-Step Instructions
  1. Prepare the Lemon Curd Filling: In a medium heatproof bowl, whisk together caster sugar and cornstarch until well combined. Add the egg, fresh lemon juice, and lemon peel, then set the bowl over a bain-marie. Stir continuously for about 8-10 minutes until the mixture thickens noticeably. Remove from heat and mix in unsalted butter until melted and smooth, then chill for at least 30 minutes.
  2. Make the Cookie Dough: In a large mixing bowl, cream together the unsalted butter and caster sugar using a hand mixer until light and fluffy, about 2-3 minutes. Mix in the lemon zest and vanilla paste until fully integrated, then add the egg and whisk until smooth. Sift in all-purpose flour, salt, and baking soda, folding gently until a soft dough forms. Cover the dough with plastic wrap and refrigerate for 20 minutes to firm up.
  3. Preheat the Oven: While the dough is chilling, preheat your oven to 180°C (350°F). Prepare a baking tray by lining it with parchment paper.
  4. Shape the Cookies: Scoop out a portion of the chilled dough, flatten it in the palm of your hand, and place a small tablespoon of the chilled lemon curd filling in the center. Wrap the dough around the filling, rolling it into a smooth ball.
  5. Coat the Cookies: Roll each dough ball in granulated sugar to create a sweet, crunchy exterior. Place the sugar-coated cookie balls on the prepared baking tray, spacing them about 2 inches apart.
  6. Bake the Cookies: Bake for 8-9 minutes until edges are slightly golden and centers remain soft. Allow to cool on the baking tray for 5 minutes before transferring to a wire rack.
  7. Cool and Serve: After cooling, the cookies are ready to be served. Enjoy them fresh with a cup of tea or coffee.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 100mgPotassium: 50mgSugar: 10gVitamin A: 200IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

Work swiftly when preparing the lemon curd filling; chill the cookie dough to maintain structure and prevent spreading. Store cookies in an airtight container to keep them fresh.

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