Petite Lemon Curd Cookies Recipe

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Petite Lemon Curd Cookies
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Ingredients
9
Count
Nutrition
663
Calories
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Ingredients:

Directions:

  1. Prepare cookie dough: Follow recipe for basic butter cookies, forming dough into 2 balls (instead of a log) and flattening each into a 6-inch disk. Chill disks, wrapped in plastic wrap, until firm, at least 1 hour.
  2. Make lemon curd: Simmer lemon juice, zest, sugar, butter, cornstarch, and salt in a 2-quart heavy saucepan over moderately high heat, whisking constantly, 1 minute. Lightly beat yolks in a small bowl, then add 1/4 cup lemon mixture, whisking. Add yolk mixture to remaining lemon mixture, then reduce heat to low and cook, whisking constantly, until curd is thick enough to hold marks of whisk, about 2 minutes. Transfer to a bowl, then cover surface with plastic wrap and chill while rolling out dough.
  3. Roll out dough: While oven preheats, roll out 1 piece of dough (keep remaining dough chilled) into a 9-inch round (slightly less than 1/4 inch thick) on a well-floured surface with a well-floured rolling pin. (If dough becomes too soft to roll out, chill on a baking sheet until firm.) Cut out as many cookies as possible with cutter.
  4. Bake cookies, switching position of sheets halfway through baking, until edges are golden, 8 to 10 minutes. Dredge warm cookies in confectioners sugar until coated and transfer to a rack to cool completely. Make more cookies in same manner.
  5. Transfer lemon curd to pastry bag or plastic bag (snip an 1/8-inch opening in a corner of plastic bag). Put 1 cookie upside down on work surface and pipe about 1/2 teaspoon lemon curd onto cookie, then top with another cookie, right side up, to form a sandwich. Make more sandwiches in same manner.
  6. Just before serving, sift some remaining confectioners sugar over tops of sandwiched cookies.
  7. Cooks' notes: • Cookies (baked and coated with confectioners sugar but not filled with lemon curd) keep, layered between sheets of wax paper or parchment, in an airtight container at room temperature 1 week. • Lemon curd (before filling cookies) can be made 1 day ahead and chilled, covered. • Sandwiched cookies (without additional confectioners sugar) keep, layered between sheets of wax paper or parchment in an airtight container, chilled, 4 days.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 662.68 Kcal (2775 kJ)
Calories from fat 305.81 Kcal
% Daily Value*
Total Fat 33.98g 52%
Cholesterol 205.34mg 68%
Sodium 246.67mg 10%
Potassium 88.3mg 2%
Total Carbs 89.05g 30%
Sugars 83.88g 336%
Dietary Fiber 0.03g 0%
Protein 4.71g 9%
Vitamin C 11.9mg 20%
Vitamin A 0.4mg 13%
Iron 0.7mg 4%
Calcium 30mg 3%
Amount Per 100 g
Calories 346.13 Kcal (1449 kJ)
Calories from fat 159.73 Kcal
% Daily Value*
Total Fat 17.75g 52%
Cholesterol 107.25mg 68%
Sodium 128.84mg 10%
Potassium 46.12mg 2%
Total Carbs 46.51g 30%
Sugars 43.81g 336%
Dietary Fiber 0.01g 0%
Protein 2.46g 9%
Vitamin C 6.2mg 20%
Vitamin A 0.2mg 13%
Iron 0.3mg 4%
Calcium 15.7mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 16.1
    Points
  • 19
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sugar

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