Stuffed Lemon Cookies
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:
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