\nDifficult<\/p>\n
\n50 cookies<\/p>\n
\n45 minutes<\/p>\n
\n10 minutes<\/p>\n
\n1 hour 55 minutes<\/p>\n
These delightful lemon-flavored cookies are perfect for enthusiasts of tangy tastes. They are especially fitting for Easter celebrations shaped as bells, though they can also be made into stars for Christmas. Sandwiched with a luscious lemon curd filling, they are sure to impress.<\/p>\n
– Softened butter: 250 g
\n– Flour: 300 g
\n– Cornstarch: 50 g
\n– Granulated sugar: 100 g
\n– Lemon zest: 2 teaspoons
\n– Almond powder: 50 g
\n– Egg yolk: 1
\n– Powdered sugar: 2 tablespoons
\n– Pinch of salt
\n– Lemons (for lemon curd): 2
\n– Eggs (for lemon curd): 2
\n– Granulated sugar (for lemon curd): 100 g
\n– Butter (for lemon curd): 75 g
\n– Cornstarch (for lemon curd): 1\/2 tablespoon<\/p>\n
\nStart by preparing the lemon curd, which can be done several days in advance. Store it in an airtight container in the refrigerator. Begin by thoroughly washing and drying the lemons. Zest and squeeze the juice from the lemons. Whisk eggs and sugar together in a saucepan, then mix in the lemon zest and juice. Continue to whisk the mixture well. Place the saucepan over very low heat and stir continuously until the mixture thickens, making sure it does not boil. Allow the mixture to cool slightly before whisking in small pieces of butter. You can blend the cream for a smoother texture. Transfer the lemon curd into one or two clean jars (which can be pre-sterilized and dried), seal tightly, and refrigerate until needed.<\/p>\n
\nKnead the butter, granulated sugar, lemon zest, and a pinch of salt together using a stand mixer or hand mixer with a dough hook. Incorporate the egg yolk, then add the flour, almond powder, and cornstarch, and continue to knead. Divide the dough into two parts, wrap each in plastic wrap and refrigerate overnight.<\/p>\n
\nRoll out each portion of dough to about 3 millimeters thick. Cut the dough into slightly crinkled discs or stars. Cut out a central hole, star, or bell shape in half of the discs or stars.<\/p>\n
\nPreheat the oven to 350\u00b0F (static heat) or 320\u00b0F (convection heat). Place the cookies on a baking sheet lined with parchment paper and bake for 9 to 11 minutes until just golden. Allow to cool.<\/p>\n
\nDust the cookies with holes with powdered sugar. Using a teaspoon, place a small amount of lemon curd in the center of the whole cookies and top them, sandwich-style, with the cut-out cookies. Store these lemon cookies in an airtight metal tin.<\/p>\n\n\n