English Lemon Curd Cookies Food

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LEMON CURD COOKIES



Lemon Curd Cookies image

I've made these cookies for years. I like to give them out to family and friends. -Carole Vogel, Allison Park, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 1-1/2 dozen.

Number Of Ingredients 18

1 cup butter, softened
3/4 cup sugar
1 large egg
1 teaspoon lemon extract
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup ground pecans, toasted
FILLING:
1-1/2 cups sugar
2 tablespoons cornstarch
1/8 teaspoon salt
1/2 cup lemon juice
4 large egg yolks, lightly beaten
6 tablespoons butter, cubed
2 teaspoons grated lemon zest
Confectioners' sugar

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.

Nutrition Facts : Calories 353 calories, Fat 20g fat (10g saturated fat), Cholesterol 97mg cholesterol, Sodium 264mg sodium, Carbohydrate 41g carbohydrate (25g sugars, Fiber 1g fiber), Protein 4g protein.

LEMON CURD THUMBPRINT COOKIES



Lemon Curd Thumbprint Cookies image

Shortbread cookies are good by themselves, but adding lemon curd and zest makes them absolutely fabulous.

Provided by inugrl21

Categories     Desserts     Cookies     Thumbprint Cookie Recipes

Time 30m

Yield 24

Number Of Ingredients 5

1 ½ cups unsalted butter, softened
¼ cup white sugar
3 ½ cups all-purpose flour
1 medium lemon, zested
½ cup lemon curd

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C).
  • Beat butter and sugar together in a bowl until thoroughly creamed. Gradually mix in flour, 1 cup at a time. Add lemon zest and mix until well blended.
  • Roll dough into 1-inch balls and place on an ungreased cookie sheet. Make an indention into the center of each using your thumb. Put a small spoonful of lemon curd into the depressions.
  • Bake in the preheated oven until edges are golden, 15 to 20 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

Nutrition Facts : Calories 195.4 calories, Carbohydrate 20.7 g, Cholesterol 34.8 mg, Fat 12 g, Fiber 0.7 g, Protein 2.1 g, SaturatedFat 7.5 g, Sodium 6.3 mg, Sugar 5.8 g

ENGLISH LEMON CURD



English Lemon Curd image

Lemony tart and just a little sweet. Wonderful on scones or croissants.

Provided by Al & Marti Voss

Categories     Desserts     Fillings     Fruit Fillings

Time 53m

Yield 48

Number Of Ingredients 5

1 ½ cups freshly squeezed lemon juice
6 eggs, beaten
1 cup unsalted butter, softened
1 cup white sugar
¼ cup freshly grated lemon zest

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.

Nutrition Facts : Calories 61.1 calories, Carbohydrate 5 g, Cholesterol 33.4 mg, Fat 4.5 g, Fiber 0.1 g, Protein 0.9 g, SaturatedFat 2.6 g, Sodium 9.4 mg, Sugar 4.4 g

ENGLISH LEMON CURD



English Lemon Curd image

This is one of the best recipes for lemon curd I've ever encountered. My husband, who has little interest in "froo-froo food" loves it served with toast or on hot biscuits (scones aren't in his repertoire)

Provided by Wilmom

Categories     Sauces

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 5

1 cup butter
2 cups sugar
3 eggs, lightly beaten
1/2 cup lemon juice
1 tablespoon grated lemon peel

Steps:

  • In top of double boiler melt butter.
  • Stir in sugar, eggs, lemon juice, lemon peel.
  • Cook over simmering water for 1 hour, or till thickened, stirring occasionally.
  • Turn off heat. Cover with lid. Allow to cool.
  • Store, covered in refrigerator up to 3 weeks.

Nutrition Facts : Calories 342.9, Fat 19.9, SaturatedFat 12.1, Cholesterol 112.2, Sodium 151.9, Carbohydrate 41.3, Fiber 0.1, Sugar 40.4, Protein 2.1

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