Ingredients
Scale
- 1/2 cup granulated sugar
- 3 egg yolks
- 1/4 cup fresh lemon juice
- 1 tbsp lemon zest
- 4 tbsp unsalted butter (room temperature)
- 7 tbsp unsalted butter (room temperature)
- 3.5 ounces full-fat cream cheese (room temperature)
- 1 cup granulated sugar
- 1 whole large egg (room temperature)
- 1 large egg yolk (room temperature)
- 1 tsp vanilla extract
- 1 3/4 cup all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- powdered sugar (for rolling)
Instructions
- In a small pot, combine the sugar, lemon juice, yolk, and lemon juice.
- Cook over medium-low heat for 12 minutes, stirring constantly until the curd looks vibrant yellow and is thick enough to coat the back of a spoon.
- Pour the curd into a bowl and stir in the butter.
- Set aside to cool completely before using. Place it in the fridge to chill quickly!
- In a large bowl, cream together the butter and cream cheese until combined.
- Pour in the sugar and mix until fully combined and fluffy.
- Mix in the egg, egg yolk, and vanilla.
- Fold in the flour, baking powder, and salt until just combined.
- Scoop with a standard cookie scoop (roughly two tablespoons) and drop each one into a bowl of powdered sugar.
- Toss the ball in the powdered sugar until fully coated.
- Transfer them to a parchment-lined baking tray.
- Use the bottom of a tablespoon to press down the top of the dough to create a well, then fill it with one teaspoon of the lemon curd.
- Freeze the cookies for 1-2 hours or until frozen solid. Then bake them 2-3 inches apart on a parchment lined tray at 350 F/180 C for 12-13 minutes.
- Let them cool completely on a wire cooling rack then dust with more powdered sugar and enjoy!