Stuffed Lemon Cookies are a delightful dessert that combines a zesty lemon curd center with soft, buttery lemon-infused cookie dough. These cookies are bursting with natural lemon flavor, made from fresh juice, zest, and simple ingredients. Perfect for citrus lovers, they’re an elegant treat that pairs beautifully with tea or coffee.
Why You’ll Love This Recipe
- Bright Lemon Flavor: Made with fresh lemons for a vibrant, natural taste.
- Unique Filling: A tangy lemon curd center adds a burst of flavor in every bite.
- Simple Ingredients: Pantry staples make this recipe easy to prepare.
- Elegant and Versatile: Great for gatherings, gifting, or enjoying as a special treat.
Ingredients
Lemon Curd Filling
- 55 grams (¼ cup) caster sugar
- 4 grams (1 teaspoon) cornstarch
- 1 large egg (53 grams)
- 45 grams (3 tablespoons) fresh lemon juice
- Peel from ¼ lemon (yellow part only, avoiding the white pith)
- 22 grams (1½ tablespoons) unsalted butter
Lemon Cookie Dough
- 110 grams (½ cup) unsalted butter, room temperature
- 110 grams (½ cup) caster sugar
- Zest from ¾ lemon
- 1 teaspoon vanilla paste or vanilla extract
- 1 large egg (52 grams)
- 200 grams (1⅔ cups) all-purpose flour
- A pinch of salt
- ½ teaspoon baking soda
- Granulated white sugar (for coating cookies)
Step-by-Step Instructions
Lemon Curd Filling Preparation
- In a heatproof bowl, combine caster sugar and cornstarch.
- Whisk in the egg, followed by fresh lemon juice and the peel from ¼ lemon.
- Place the bowl over a bain-marie (double boiler) and stir often for about 8 minutes, or until the mixture starts to thicken. Stir constantly for another 2 minutes until it reaches a thick, custard-like consistency.
- Remove from heat, add butter, and mix thoroughly.
- Cover the surface of the lemon curd with plastic wrap to prevent a skin from forming and refrigerate for at least 30 minutes.
- Once chilled, divide the lemon curd into 10 portions on a lined tray and freeze until solid (about 1 hour).
Lemon Cookie Dough Preparation
- In a large mixing bowl, cream the butter, caster sugar, lemon zest, and vanilla paste until smooth and fluffy.
- Add the egg and whisk until fully incorporated.
- Sift in the flour, salt, and baking soda. Fold gently with a spatula until a soft, non-sticky dough forms.
- Refrigerate the dough for at least 20 minutes to firm it up, especially in warm environments.
Assemble the Cookies
- Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper.
- Using a large ice cream scoop, portion the cookie dough. Flatten each piece and place one frozen lemon curd portion in the center.
- Fold the dough around the filling, sealing it completely, and roll into a smooth ball.
- Coat the cookie ball in granulated sugar and place it on the lined baking tray, spaced at least 5cm (2 inches) apart.
- Repeat until all the dough is used. Work quickly to prevent the lemon curd from melting.
Bake and Cool
- Bake the cookies in the preheated oven for 8–9 minutes. The cookies should be soft in the center with slightly golden edges.
- Remove from the oven and let them cool on the baking tray for a few minutes before transferring them to a wire rack.
Kitchen Equipment Needed
- Heatproof bowl
- Bain-marie or double boiler setup
- Electric mixer or whisk
- Ice cream scoop (5cm or 2 inches)
- Baking tray
- Parchment paper
- Spatula
Serving and Storage Tips
- Serving: These cookies are best enjoyed at room temperature or slightly warm for a gooey center.
- Storage: Store in an airtight container at room temperature for up to 3 days. Refrigerate for longer storage (up to a week).
- Freezing: Freeze unbaked cookie balls with filling for up to 3 months. Bake directly from frozen, adding 1–2 minutes to the baking time.
Variations
- Coconut-Lemon: Add 1 tablespoon of shredded coconut to the dough for a tropical twist.
- Glazed Finish: Drizzle with a simple lemon glaze made from powdered sugar and lemon juice.
- Berry Infusion: Mix in 1 tablespoon of freeze-dried raspberries for a fruity addition.
- Gluten-Free: Use a 1:1 gluten-free flour blend as a substitute for all-purpose flour.
Helpful Notes and Tips
- Avoid Overbaking: These cookies should remain soft and slightly underdone in the center for the best texture.
- Chill Time: Chilling the dough and curd filling is crucial for easy assembly and to prevent the filling from leaking during baking.
- Lemon Zest: Use fresh lemons for zest and juice to ensure the brightest flavor.
- Sugar Coating: Rolling the cookie dough in sugar adds a slight crunch to the exterior.
Frequently Asked Questions
Can I use store-bought lemon curd?
Yes, but freezing portions of store-bought lemon curd before stuffing the cookies is recommended to prevent leaks.
How do I prevent the filling from leaking during baking?
Ensure the lemon curd is frozen solid and that the dough is completely sealed around the filling.
Can I double the recipe?
Absolutely! Double the ingredients and prepare the cookies in batches.
Can I use salted butter?
Yes, but omit the pinch of salt in the dough if using salted butter.
What other fillings can I use?
Try fillings like raspberry jam, Nutella, or cream cheese for variety.
Stuffed Lemon Cookies are the ultimate citrus treat, combining the tangy brightness of lemon with a buttery, soft cookie dough. Whether for a special occasion or an everyday indulgence, these cookies will delight lemon lovers everywhere!