LEMON CURD *THUMB PRINT* COOKIES

 

Sugar crusted cookies filled with a tart lemon curd. It's like lemon bars in cookie form.  (makes 36)

Ingredients

Lemon Sugar

• Zest of 2 lemons
• 1/2 c. sugar

Lemon Cookies

• 1 c. butter, softened
• 1 c. vegetable oil
• 1 c. sugar
• 1 c. powdered sugar
• 2 eggs
• 2 tsp. vanilla
• zest of 1 lemon
• 5 c. flour
• 1 tsp. baking soda
• 1 tsp. cream of tartar

Lemon Curd

• 3/4 c. freshly squeezed lemon juice (3-4 lemons)
• 1 1/2 c. sugar
• 3 eggs
• 1/4 c. butter, cubed

Instructions

Lemon Sugar

1. Zest two lemons being careful to only zest the yellow part of the rind. (The white part is bitter)
2. Mix together the sugar and the zest and set aside.

Lemon Cookies

1. Mix butter until smooth and creamy.
2. Add vegetable oil and the sugars and mix to combine.
3. Add eggs, vanilla and lemon zest and mix.
4. Add flour 1 cup at a time and stir just until combined. Sprinkle in baking soda and cream of tartar with the first cup of flour.
5. Scoop a spoonful of dough and roll it in a ball. 
6. Roll the ball in the lemon sugar to coat.
7. Place on a greased cookie sheet and bake at 375 for 10 minutes.
8. Immediately after removing from oven, take a melon baller or 1 tsp. measuring spoon to make an indentation in the center of each cookie.
9. Let cool before filling with lemon curd.

1. Combine lemon juice, sugar and eggs in a saucepan. 
2. Cook over medium-low heat until thickened. The whisk will leave visible trails in the curd when it's thickened. Do not boil.
3. Pour the curd through a strainer to remove any lumps.
4. Add butter to the curd and stir until melted and incorporated.
5. Let cool to room temperature and the store in the refrigerator.
6. When ready to serve, place a generous scoop of the lemon curd in the cavity of each cookie.

Notes:

Store cookies in an air tight container.

Cookies can be stored at room temperature until the filling has been added and then must be stored in the fridge.  Stays
Fresh for 4 days or Freeze