Egg cookies with lemon curd

Ingredients

Shortcrust Pastry

220 grams (7.75 ounces) wheat flour
30 grams (1 ounce) almond flour
100 grams (3.5 ounces) powdered sugar
125 grams (4.41 ounces) butter
1 egg
Zest of 1 lemon
Vanilla sugar to taste

Lemon Curd

60 grams (2 fluid ounces) lemon juice
Zest of 1 lemon
2 egg yolks
50 grams (1.76 ounces) sugar
50 grams (1.76 ounces) butter

Equipment

Stand Mixer with Paddle Attachment
This helps in combining the ingredients evenly and efficiently. If you don't have a mixer, you can use a hand mixer or even mix by hand, but be prepared for a little extra muscle work.
Cling Film
Essential for wrapping the dough to maintain its moisture while it chills in the fridge.
Rolling Pin
Important for rolling out the dough evenly. If you don’t have one, a clean bottle can work as a substitute.
Parchment Paper
Great for rolling the dough between two sheets to prevent sticking and for baking the cookies.
Egg Cutter
Used to cut out the cookies uniformly. A round cookie cutter can also be used if you don’t have an egg cutter.
Pastry Nozzle
Perfect for making holes in half of the cookies. If you don’t have one, the back of a round piping tip or even a bottle cap can work.
Baking Sheet
A must for baking your cookies to perfection. Silicone baking mats or parchment paper on the baking sheet are excellent to prevent sticking.

Instructions

Step 1

1. In a mixer bowl, combine wheat flour, almond flour, powdered sugar, vanilla sugar, and lemon zest. Mix well using the paddle attachment. Ensuring the dry ingredients are well-mixed helps in achieving uniform flavor and texture.

Step 2

2. Cut the cold butter into cubes and add it to the flour mixture. Knead until the mixture forms wet crumbs. Cold butter ensures that the pastry is flaky. Avoid over-mixing.

Step 3

3. Add a cold egg and mix for a few seconds, just until the dough starts to come together. Stop kneading as soon as the dough begins to gather into a ball.

Step 4

4. Wrap the dough in cling film and refrigerate it for a couple of hours. Chilling the dough helps it to firm up, making it easier to roll out later.

Step 5

5. For the lemon curd, combine lemon juice, sugar, egg yolks, and lemon zest in a small saucepan. Mix well until smooth, then cook over low heat, stirring constantly, until the mixture thickens. Constant stirring prevents the eggs from curdling.

Step 6

6. Strain the hot curd through a fine sieve to remove any lumps, then let it cool slightly before adding the butter. Stir until the butter is melted and fully incorporated.

Step 7

7. Cover the curd with cling film, making sure it touches the surface to prevent a skin from forming, and refrigerate to stabilize.

Step 8

8. Remove the dough from the refrigerator and roll it out between two sheets of parchment paper. Cut out the cookies using a cookie cutter. For half of the cookies, create holes in the center using the back of a pastry nozzle.

Step 9

9. Bake the cookies at 320°F (160°C) for approximately 12 minutes or until they are light in color. Every oven is different, so keep an eye on the cookies to avoid over-baking.

Step 10

10. Let the cookies cool completely on a wire rack.

Step 11

11. Spread a thin layer of lemon curd on the flat side of the whole cookies, then sandwich with the cookies that have holes. If desired, dust the top cookies with powdered sugar before assembling for a decorative touch.

Servings

From elegant tea parties to cozy afternoon snacks, these Lemon Shortbread Cookies are versatile and absolutely delightful. If you’re hosting a brunch, serve them alongside a medley of fresh fruit and herbal teas for a refreshing spread. They also pair fantastically with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent dessert. For a festive touch, arrange them on a pretty plate dusted with powdered sugar and add a few sprigs of mint. And if you’re feeling extra fancy, drizzle some white chocolate over the cookies for that perfect Instagram-worthy finish. Bon appétit!

Variations

Are you following a gluten-free or vegan diet? No worries, we have you covered! For a gluten-free version, simply substitute the wheat flour with a gluten-free all-purpose flour blend. Make sure it contains xanthan gum to help bind the dough, or add 1/4 teaspoon of xanthan gum per cup of gluten-free flour. To make it vegan, replace the butter with a plant-based alternative like vegan butter or coconut oil. Instead of using an egg, you can use a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water, allowed to sit for 5 minutes). There you go, delicious lemon shortbread cookies for everyone!

Faq

How can I prevent the dough from sticking while rolling it out?
Rolling the dough between two sheets of parchment paper is a great way to keep it from sticking and ensures an even thickness.
Can I freeze the dough?
Definitely! You can freeze the wrapped dough for up to three months. Just thaw it in the fridge overnight before using it.
Why is my lemon curd not thickening?
Ensure you are stirring constantly over low heat. It may take some time before it thickens. Also, check that you’re using the right ratio of ingredients.
Can I make the lemon curd ahead of time?
Yes, lemon curd can be made in advance and stored in the fridge for up to one week, making it a great time-saving step!
How do you keep shortbread cookies from spreading when baking?
Chill the dough thoroughly before baking, and make sure your oven is preheated to the correct temperature.
Can I use a different citrus instead of lemon for the curd?
Absolutely! You can substitute lemon juice with lime, orange, or even grapefruit juice to vary the flavor.