Sandwich cookies with lemon curd
They are adorable and delicious, these sandwich cookies filled with lemon curd. It's important to have the dough chilled before rolling it out. Dip the cookie cutter in gluten-free flour before cutting the dough to get a neat and precise shape.
Ingredients
Cookies - approximately 12 pieces
Cookie cutters: flower shape, round cutter for the bottom, small cutter for the flower center. If you don't have a flower-shaped cutter, you can also use a round cutter for the top.
100 grams of butter
210 grams of Lisa's Choice flour
1 teaspoon of baking powder
1 egg
110 grams of fine granulated sugar
zest of half a lemon
powdered sugar for decoration
Lemon Curd
200 grams of sugar
zest of 2 lemons (wash the lemons with lukewarm water)
120 ml of lemon juice
2 egg yolks
3 large eggs
100 grams of cold butter, diced
Preparation
Cookies
1. Place all the ingredients in a bowl and mix by hand or with a mixer using dough hooks until you have a nice dough ball. Set the dough aside in a cool place.
2. Dust your work surface with gluten-free flour. Roll out the dough to about 3-4 mm thickness and use the cookie cutters to cut out the cookies. Make an equal number of flower-shaped and round cookies. Use a small cutter to remove the center of the flower. Place the cookies on a baking sheet lined with parchment paper.
3. Place the baking sheet in the refrigerator for about 20 minutes to allow the cut cookies to firm up.
4. Preheat the oven to 180°C (350°F).
5. Bake the cookies for about 15 minutes. The cookies are done when the edges turn golden brown.
Lemon Curd
1. Combine the sugar and lemon zest, and set aside.
2. Fill a saucepan with water and bring it to a boil. Place lemon juice, eggs, egg yolks, and the sugar-zest mixture in a stainless steel bowl, mix well, and set it over the simmering water. Make sure the bowl doesn't touch the water. Heat the lemon mixture gently over a double boiler, stirring constantly with a whisk until it thickens. Be careful not to let the mixture get too hot (max 75°C/167°F) to avoid curdling.
3. Once the mixture has thickened, remove the bowl from the heat and let it cool down to about 50°C (122°F).
4. Add the diced butter to the lemon mixture and stir with a spatula until the butter is completely dissolved/melted.
5. Transfer the lemon curd to a clean jar and let it cool completely. Store it in the refrigerator. This recipe makes a large amount of lemon curd, more than needed for this recipe. You can use the leftover curd for scones, lemon poppyseed cake, as a cheesecake topping, or mix it into yogurt for a refreshing treat.
Assembling the Cookies
1. Dust the flower-shaped cookies with powdered sugar.
2. Fill a piping bag with lemon curd and pipe a small dollop onto the round cookies. You can also use a spoon to do this.
3. Gently place a flower-shaped cookie on top of a lemon curd-covered cookie and press it down lightly. The curd will slightly come through the center of the flower.
4. The cookies can be stored in the refrigerator for a few days.
Enjoy!