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Chiara's filled lemon cookies

updated

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Ingredients for 1 servings:

  • 400 g flour
  • 100 g cornstarch
  • 300 g butter
  • 150 g powdered sugar
  • 1 pinch of salt
  • 1 pkt. lemon flavor, (Citroback)
  • 1 egg(s), size M
  • 1 egg yolk, size M
  • 1 egg white, size M
  • ½ cup spread (Lemon Curd, recipe from the database)
  • 75 g icing sugar for dusting

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour

Make a shortcrust pastry from the dough ingredients and let it rest in the refrigerator. Then roll out the dough to about 4 mm thick and cut out cookies using a round cutter. About 4-5 cm in diameter. Place a small amount of lemon curd in the center of the cookie with a teaspoon and brush the edges with egg white. Fold the cookie over so the edges meet. Press together with a pastry fork. Bake at 175°C (150-160°C fan-assisted oven) for about 15 minutes until light brown. Dust the cooled cookies with powdered sugar.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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