Tangy Lemon Curd Thumbprint Cookies
Here at Remodelaholic we love all things home decor and DIY, but we also love RECIPES. While we will continue to share our latest and greatest remodeling projects we want to start sharing some really yummy recipes once a week. Enjoy the recipes and know that we are still Remodelaholics
Lemon Curd Thumbprint Cookies are a perfect year long treat. It is perfect in the summer and an addicting alternative during the winter. The cookies are made with a soft and chewy shortbread. The filling is sweet with just the right amount of tangy lemon, you’ll be tempted to put it on everything. The best part about this recipe is that it is easier than you think to make, and you probably already have everything you need in your kitchen. I love recipes that I can spontaneously make when I have the urge to cook.
Talk about a simple and beautiful dessert. Double boiling the filling allows it to cook with minimal fuss, just stir continuously until the lemon curd is thick enough to coat the back of a spoon, or your whisk, no need to dirty extra dishes. Extra lemon curd can be stored in an airtight container in the refrigerator for up to two weeks. It is fantastic on crepes, pancakes, yogurt, or by the spoonful. Since the egg in the lemon curd is fully cooked, you don’t have to worry about cooking it before using it again.
Another great thing about thumbprint cookies is that kids can help out in many ways. Little fingers are eager to press indentations into the center of the dough. Children can fill the cookies with filling with minimum mess. They can sprinkle the cookies with powdered sugar. They will also have a blast separating the egg yolk from the whites with an empty water bottle. Depending on their age, they might even enjoy stirring the filling for 15 minutes using the double boiler.
Tangy Lemon Curd Thumbprint Cookies
- 1 tbsp. lemon zest
- 5 tbsp. unsalted butter
- ¼ cup granulated sugar
- 4 large egg yolks
- 1/8 tsp salt
- ½ cup fresh lemon juice about 3 lemons
- 1 cup softened butter
- 2/3 cup granulated sugar
- ½ tsp vanilla extract
- 2 cups flour
- 1. Use an empty water bottle to separate egg yolk from whites.
- 2. Grate lemon zest by using a carrot or potato peeler.
- 3. Squeeze juice from approximately 3 lemons to get ½ cup fresh lemon juice.
- 4. In a large heat resistant mixing bowl combine lemon zest, butter, sugar, egg yolk, salt, and lemon juice. It is okay if it is clumpy at this stage.
- 5. Fill a pot just below half way with water. The pot should be about the same size as your mixing bowl since the bowl will be placed on top of the pan. Bring water to boil, then lower temperature to a simmer.
- 6. Place bowl with lemon filling on top of the pan. The bowl should rest just above the water level. Whisk continuously for 15-20 until filling is thick and coats the whisk.
- 7. Remove from heat to cool. The lemon curd will thicken as it cools. Pour lemon curd into a small storage bag and refrigerate until ready to use.
- 1. Cream butter, sugar, and vanilla extract.
- 2. Slowly mix in flour.
- 3. Chill 30 minutes.
- 4. Roll dough into 1 inch balls and placed on a lined cookie sheet. Use your thumb to indent the center of the cookie.
- 5. Cut off a small corner of storage bag filled with lemon curd. Pipe filling into the center of each cookie.
- 6. Make for 15-18 minutes at 350 degrees F.
- 7. Sprinkle cookies with powdered sugar. Let cool completely on a wired rack.
- 8. Store in an airtight container in the refrigerator for up to two weeks.