Best 4 English Lemon Curd Cookies Recipes

LEMON CURD COOKIES

Steps:

• Cream butter and sugar until light and fluffy. Beat in egg and extracts. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Stir in pecans. Divide dough in half; shape into logs. Wrap each in plastic. Refrigerate until firm, 1-2 hours., Preheat oven to 350°. On a floured surface, roll each portion to 1/8-in. thickness. Cut with a floured 3-in. fluted round cookie cutter. With a floured 1/2-in. round cookie cutter, cut out centers of half the cookies. Place solid and window cookies 1 in. apart on ungreased baking sheets. Bake until lightly browned, 10-12 minutes. Remove to wire racks to cool., For filling, combine sugar, cornstarch and salt in a small saucepan. Stir in lemon juice until smooth. Over medium heat, cook and stir until slightly thickened and bubbly, about 2 minutes. Stir a small amount of hot mixture into egg yolks. Return all to pan. Bring to a gentle boil, stirring constantly until mixture reaches 160° and coats the back of a metal spoon, about 2 minutes longer. Remove from heat; stir in butter and lemon peel. Pour into a bowl; cover surface with plastic wrap. Chill 2-3 hours (mixture will be thick)., Spread 1 tablespoon filling on bottoms of solid cookies; top with window cookies, pressing down lightly. Sprinkle with confectioners' sugar. Refrigerate.

SHORTBREAD WITH LEMON CURD

Steps:

• Sift flour, confectioners' sugar, and salt together in a bowl. Press softened butter into flour mixture and combine until blended. Pat stiff dough into two 9x13-inch pans forming even layers. Pierce through dough with a fork every 1/2-inch in lines parallel to the long sides of the pans; use a clean yard stick laid across the pan as a guide to make straight rows. Chill dough until firm.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until lightly golden, about 11 minutes. Cut into rows using fork marks, again using a yardstick as a pan guide. Cut rows into 3-inch lengths to make fingers. Cool completely in the pan.
• Meanwhile, beat eggs in a bowl. Stir in sugar, lemon juice, melted butter, and lemon rind. Pour into the top of a double boiler set over simmering water; cook and stir until thick and smooth, 5 to 10 minutes. Cool at room temperature.
• Serve shortbread fingers with lemon curd.

ENGLISH LEMON-CURD COOKIES

Steps:

• Dough: Combine flour, salt and baking powder in bowl.
• Beat butter and sugar in large bowl until creamy.
• Beat in egg, lemon extract and vanilla until fluffy.
• Stir in flour mixture and pecans.
• Divide dough in half; shape into disks.
• Wrap in plastic wrap.
• Refrigerate 1 hour.
• Heat oven to 350 degrees.
• On lightly floured surface with floured rolling pin, roll half of dough 1/8 inch thick.
• With floured 3-inch fluted round cookie cutter, cut out dough.
• Place, 1 inch apart, on ungreased baking sheets.
• With floured 1 ½-inch round cookie cutter, cut out centers from half the cookies.
• Reroll centers and trimmings.
• Repeat with other half of dough.
• Bake in 350 degree oven 12 to 15 minutes, until lightly browned.
• Cool on racks.
• Store at room temperature or freeze.
• Curd:
• Micro wave method: using the ingredients called for here and cook as directed in Recipe #61278.
• or.
• Combine sugar, cornstarch, lemon juice, rind and butter in saucepan.
• Place pan in skillet half filled with simmering water over medium-low heat.
• Whisk in yolks; cook, stirring constantly, until thickened enough to coat spoon, 5 minutes (temperature should read 160 degrees); do not boil.
• Pour into small bowl; cover surface directly with plastic wrap.
• Refrigerate to chill, 2 hours.
• Sprinkle confectioners' sugar on cookies with cut-out centers.
• Spread 1 tablespoon curd over each cookie without cut-out center; top with sugared cookie, pressing lightly to form sandwich.

ENGLISH LEMON CURD

Steps:

• Combine lemon juice, eggs, butter, sugar, and lemon zest in a 2-quart saucepan; cook over medium-low heat, stirring constantly, until curd is thick and just beginning to boil, about 8 minutes.
• Remove curd from heat and cool to room temperature, stirring occasionally to keep the surface soft, about 30 minutes. Pour curd into clean jars, seal, and store in the refrigerator.