The perfect combination of tangy, sweet and melt in the mouth shortbread, these Lemon Curd Cookies are also cute as buttons. Just right for a sunny day, this 7 ingredient recipe is also easy to throw together.
For best results, always weigh ingredients where a weight is provided
Instructions
Preheat the oven to 180C / 350F / 160C fan forced. Line a large baking tray with baking paper.
Beat together the butter and sugar (you can use a stand mixer with paddle attachment or an electric handheld beater).
Add the vanilla and mix through.
In a separate bowl, whisk together the flour, cornflour and salt
Add the flour mix to the butter mix in 3 parts, gently mixing between each until just incorporated.
Use a cookie scoop (approximately 1 tablespoon) and roll balls of dough.
Roll them in a little granulated sugar, then place them on the prepared tray.
Use your thumb to press a deep dent (slowly) into each cookie and fill it with lemon curd.
Bake for 10 minutes until just starting to brown on the edges, then let them cool for 10 minutes before transferring to a wire rack to cool completely.
Notes
Equipment used: stand mixer or electric handheld beater, cookie scoop
All ovens vary – always test for doneness 1-2 minutes before the recipe suggests
For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.