Indulge in homemade Stuffed Lemon Cookies with a tangy lemon curd filling, encased in buttery lemon-infused cookie dough. Made with fresh lemon juice, zest, butter, and simple pantry staples, these cookies offer a natural, vibrant lemon flavor without artificial additives.
Once upon a summery afternoon, I stumbled upon Grandma’s old recipe book and found her Stuffed Lemon Cookies recipe. She’d often regale tales of lemon groves in Italy and how these cookies were her way of bringing a slice of that sunshine home. Baking them now, I feel connected to her and those sun-kissed groves, with each bite bursting with nostalgia and zesty lemon goodness.
Making Stuffed Lemon Cookies is a delightful journey through various stages, each crucial for the perfect cookie.
Lemon Curd Preparation: Start by mixing sugar and cornstarch, then blend in the egg, lemon juice, and peel. Cook this mixture until thickened, then stir in butter. Chill to set.
Cookie Dough Creation: Cream together butter, sugar, lemon zest, and vanilla. Add egg and dry ingredients to form a soft dough. Chill for ease of handling.
Assembling the Cookies: Encase frozen lemon curd scoops with the dough, roll into balls, coat in sugar, and bake until just golden.
Why We Love Stuffed Lemon Cookies : Natural Flavors: This recipe’s charm lies in its commitment to natural ingredients, eschewing artificial flavors or colors.
Fresh Lemon Essence: Utilizing both lemon juice and zest ensures a deep, authentic lemon flavor in every bite.
Perfect Texture: The balance between the buttery cookie and the smooth, tangy curd creates an irresistible texture contrast.
Versatile Sweet Treat: Ideal for tea time, special occasions, or as a delightful homemade gift.
Ingredients
Lemon Curd Filling:
Caster Sugar: 55 grams 1/4 cup
Cornstarch: 4 grams 1 teaspoon
Egg: 1 53 grams
Fresh Lemon Juice: 45 grams 3 tablespoons
Lemon Peel: From approximately 1/4 lemon only the yellow peel, avoiding the white pith
Unsalted Butter: 22 grams 1 and 1/2 tablespoons
Lemon Cookie Dough:
Unsalted Butter Room Temperature: 110 grams (1/2 cup)
Caster Sugar: 110 grams 1/2 cup
Lemon Zest: From 3/4 of a lemon
Vanilla Paste or Vanilla Extract: 1 teaspoon
Egg: 1 52 grams
All-Purpose Flour: 200 grams 1 and 2/3 cups
Salt: A pinch
Baking Soda: 1/2 teaspoon
Granulated White Sugar: For coating the cookies
Instructions
Lemon Curd Filling Preparation:
In a medium-sized, heatproof bowl, combine 55 grams of caster sugar with 4 grams of cornstarch.
Whisk in one egg, followed by 45 grams of fresh lemon juice and the peel from approximately 1/4 lemon.
Place the bowl over a bain-marie, stirring often, and cook for approximately 8 minutes or until the mixture starts to thicken. Continue stirring constantly for an additional 2 minutes until it reaches a thick consistency.
Remove from heat, add 22 grams of unsalted butter, and mix thoroughly to cool the mixture rapidly.
Cover the surface of the curd directly with plastic wrap and refrigerate for a minimum of 30 minutes. This can be prepared a day in advance.
Divide the chilled lemon curd equally into 10 portions on a lined tray and freeze for at least 1 hour or until solid.
Lemon Cookie Dough Preparation:
In a large bowl, cream together 110 grams of unsalted butter, 110 grams of caster sugar, the zest from 3/4 lemon, and 1 teaspoon of vanilla paste or extract until smooth and well combined.
Incorporate one egg using a whisk.
Sift in 200 grams of all-purpose flour, a pinch of salt, and 1/2 teaspoon of baking soda, gently folding the mixture with a spatula until it forms a soft, non-sticky dough.
Refrigerate the dough for at least 20 minutes, or until it is firm enough to handle, especially in warmer climates.
Using a large ice cream scoop (approximately 5cm or 2 inches in diameter), portion the dough, flatten each piece, and place one scoop of the frozen Lemon Curd Filling in the center. Fold the dough around the filling and roll it into a ball.
Coat each cookie ball in granulated white sugar and place them on a lined baking tray, spaced at least 5cm (2 inches) apart.
Repeat the process until all the dough is used, yielding approximately 9-10 cookies. Work swiftly to prevent the Lemon Curd Filling from melting.
Bake in a preheated fan oven at 180°C (350°F) for 8-9 minutes. The cookies should be very soft in the center with slightly golden edges.
Remove from the oven and allow to cool on the baking tray.
Stuffed Lemon Cookies
4
servings30
minutes40
minutes300
kcal1
hour10
minutesKeep the screen of your device on
Ingredients
- Lemon Curd Filling:
Caster Sugar: 55 grams 1/4 cup
Cornstarch: 4 grams 1 teaspoon
Egg: 1 53 grams
Fresh Lemon Juice: 45 grams 3 tablespoons
Lemon Peel: From approximately 1/4 lemon only the yellow peel, avoiding the white pith
Unsalted Butter: 22 grams 1 and 1/2 tablespoons
- Lemon Cookie Dough:
Unsalted Butter Room Temperature: 110 grams (1/2 cup)
Caster Sugar: 110 grams 1/2 cup
Lemon Zest: From 3/4 of a lemon
Vanilla Paste or Vanilla Extract: 1 teaspoon
Egg: 1 52 grams
All-Purpose Flour: 200 grams 1 and 2/3 cups
Salt: A pinch
Baking Soda: 1/2 teaspoon
Granulated White Sugar: For coating the cookies
Directions
- Lemon Curd Filling Preparation:
- In a medium-sized, heatproof bowl, combine 55 grams of caster sugar with 4 grams of cornstarch.
- Whisk in one egg, followed by 45 grams of fresh lemon juice and the peel from approximately 1/4 lemon.
- Place the bowl over a bain-marie, stirring often, and cook for approximately 8 minutes or until the mixture starts to thicken. Continue stirring constantly for an additional 2 minutes until it reaches a thick consistency.
- Remove from heat, add 22 grams of unsalted butter, and mix thoroughly to cool the mixture rapidly.
- Cover the surface of the curd directly with plastic wrap and refrigerate for a minimum of 30 minutes. This can be prepared a day in advance.
- Divide the chilled lemon curd equally into 10 portions on a lined tray and freeze for at least 1 hour or until solid.
- Lemon Cookie Dough Preparation:
- In a large bowl, cream together 110 grams of unsalted butter, 110 grams of caster sugar, the zest from 3/4 lemon, and 1 teaspoon of vanilla paste or extract until smooth and well combined.
- Incorporate one egg using a whisk.
- Sift in 200 grams of all-purpose flour, a pinch of salt, and 1/2 teaspoon of baking soda, gently folding the mixture with a spatula until it forms a soft, non-sticky dough.
- Refrigerate the dough for at least 20 minutes, or until it is firm enough to handle, especially in warmer climates.
- Using a large ice cream scoop (approximately 5cm or 2 inches in diameter), portion the dough, flatten each piece, and place one scoop of the frozen Lemon Curd Filling in the center. Fold the dough around the filling and roll it into a ball.
- Coat each cookie ball in granulated white sugar and place them on a lined baking tray, spaced at least 5cm (2 inches) apart.
- Repeat the process until all the dough is used, yielding approximately 9-10 cookies. Work swiftly to prevent the Lemon Curd Filling from melting.
- Bake in a preheated fan oven at 180°C (350°F) for 8-9 minutes. The cookies should be very soft in the center with slightly golden edges.
- Remove from the oven and allow to cool on the baking tray.
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