- Savor freshly crafted stuffed lemon cookies filled with zesty lemon curd and baked in buttery cookie dough flavored with lemon extract. These cookies have a bright, natural lemon flavor without the use of artificial ingredients because they are made using butter, fresh lemon juice, zest, and basic cupboard ingredients.
I once came over Grandma’s old recipe book one summery afternoon and discovered her recipe for Stuffed Lemon Cookies. She used to tell stories about her time spent in lemon groves in Italy and how she would bring a little bit of the brightness home with her cookies. As I bake them now, I am reminded of her and those sun-kissed groves, and every mouthful is overflowing with memories and delicious lemon flavor.
Why We Love Stuffed Lemon Cookies
- Natural Flavors: The appeal of this recipe is its dedication to using only natural ingredients rather than synthetic flavors or colors.
- Fresh Lemon Essence: Making use of both lemon zest and juice guarantees a rich, true-to-life lemon flavor in each bite.
- Perfect textural: An enticing textural contrast is created by the harmony of the smooth, tart curd and the buttery cookie.
- Adaptable Sweet Treat: Perfect as a charming homemade gift or for tea time or special events.
Ingredients Notes
Each ingredient in this Stuffed Lemon Cookies recipe is thoughtfully chosen for maximum flavor and quality.
The key component that guarantees a zesty, authentic lemon flavor is fresh lemon.
Caster sugar: Gives the curd and cookie dough a smoother, finer texture.
Unsalted Butter: Brings depth without diluting the brilliant flavor of the lemon.
All-Purpose Flour: This flour provides the proper structure to the cookie dough.
Cornstarch: Aids in achieving the perfect thickness for the lemon curd.
Vanilla Extract: A little of vanilla essence balances the flavor of the lemon.
How To Make Stuffed Lemon Cookies
Making Stuffed Lemon Cookies is a delightful journey through various stages, each crucial for the perfect cookie.
- Making Lemon Curd: Incorporate the egg, lemon juice, and peel after combining the sugar and cornstarch. Add butter and cook until this mixture thickens. To set, chill.
- To make cookie dough, cream butter, sugar, vanilla, and lemon zest. For a soft dough, combine the dry ingredients with the egg. Chill to make handling easier.
- To assemble the cookies, wrap the dough around the frozen lemon curd scoops, roll them into balls, sprinkle with sugar, and bake until lightly brown.
Storage Options
If kept in an airtight container, stuffed lemon cookies can be kept at room temperature for up to three days. You can freeze it for up to three months or refrigerate it for up to a week to extend its shelf life. Before serving, let them thaw at room temperature to restore their bright lemon taste and buttery texture.
Variations and Substitutions
- Lime or Orange Twist: For a distinct citrus twist, use an orange or lime for the lemon.
- Gluten-Free Flour: For a celiac-friendly version, use a blend of flour that is free of gluten.
- Vegan Adaptation: Use a plant-based butter substitute and an egg substitute for the curd.
- Sugar Varieties: For a richer, deeper sweetness, use honey or brown sugar.
