Petite Lemon Curd Cookies Food

PETITE LEMON CURD COOKIES

Steps:

• Prepare cookie dough:
• Follow recipe for basic butter cookies, forming dough into 2 balls (instead of a log) and flattening each into a 6-inch disk. Chill disks, wrapped in plastic wrap, until firm, at least 1 hour.
• Make lemon curd:
• Simmer lemon juice, zest, sugar, butter, cornstarch, and salt in a 2-quart heavy saucepan over moderately high heat, whisking constantly, 1 minute. Lightly beat yolks in a small bowl, then add 1/4 cup lemon mixture, whisking. Add yolk mixture to remaining lemon mixture, then reduce heat to low and cook, whisking constantly, until curd is thick enough to hold marks of whisk, about 2 minutes. Transfer to a bowl, then cover surface with plastic wrap and chill while rolling out dough.
• Roll out dough:
• While oven preheats, roll out 1 piece of dough (keep remaining dough chilled) into a 9-inch round (slightly less than 1/4 inch thick) on a well-floured surface with a well-floured rolling pin. (If dough becomes too soft to roll out, chill on a baking sheet until firm.) Cut out as many cookies as possible with cutter.
• Bake cookies, switching position of sheets halfway through baking, until edges are golden, 8 to 10 minutes. Dredge warm cookies in confectioners sugar until coated and transfer to a rack to cool completely. Make more cookies in same manner.
• Transfer lemon curd to pastry bag or plastic bag (snip an 1/8-inch opening in a corner of plastic bag). Put 1 cookie upside down on work surface and pipe about 1/2 teaspoon lemon curd onto cookie, then top with another cookie, right side up, to form a sandwich. Make more sandwiches in same manner.
• Just before serving, sift some remaining confectioners sugar over tops of sandwiched cookies.

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.

LEMON CURD THUMBPRINT COOKIES

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.

LEMON CURD COOKIES

Steps:

• Measure the oats, cream and lemon curd into a small bowl and mix until combined. Cover the bowl with clingfilm until ready to use.
• Mix the sugar and butter with the lemon zest for a couple of minutes until fluffy, then add the flour and ground rice, mix until you have a soft dough.
• Roll into a cylinder about 5cm by 20cm long and wrap in cling film. Chill for at least an hour until firm.
• Heat the oven to 180C/350F/Gas 4-5, line a large baking sheet with baking parchment and slice the dough into 1cm discs. They may crumble as you cut them but you can just press the dough back together again. Space them well apart as they will spread a bit.
• Spoon a teaspoon of the oaty/lemon mixture on each circle of dough and spread it to the edges.
• Bake for 20-25 minutes or until the cookies have just risen and the tops are browning, you may need less time - keep your eye on them. Cool for a few minutes until placing on a wire rack to go cold.

GINGER-LEMON CURD PETITE PIES

Steps:

• In 1-quart saucepan, mix granulated sugar and cornstarch. Stir in lemon peel, lemon juice, eggs and ginger with whisk until blended. Cook over medium heat about 2 minutes, stirring constantly, until mixture thickens and boils. Remove from heat; pour into medium bowl. Cover with plastic wrap; refrigerate 30 minutes or until completely cool.
• Meanwhile, heat oven to 375°F. Line 2 cookie sheets with cooking parchment paper. On lightly floured surface, roll 1 pie crust to 1/8-inch thickness. With 3-inch round cookie cutter, cut out 16 rounds (you may need to reroll scraps to get 16 rounds). Place on cookie sheet. With fork, poke holes all over rounds. Repeat with second pie crust-except don't poke with fork. With 1 1/2-inch heart-shaped cookie cutter, cut out flower or heart from center of second batch of rounds. Place on cookie sheet.
• Bake 8 to 10 minutes or until golden brown. Remove from cookie sheets to cooling racks; cool completely.
• To serve, place 1 plain pastry round in each of 16 jumbo paper baking cups. Top each with about 1 tablespoon lemon curd. Sprinkle powdered sugar over rounds with flower or heart cutouts; place 1 round over lemon curd in each cup.

FROZEN YOGURT ICE POPS WITH LEMON CURD

Steps:

• Grate the zest of the lemons, then juice them. Place the zest in a bain-marie or double boiler. Pour the juice through a strainer into the bain-marie, add the sugar, then stir to combine. Cut the cold butter into small cubes and add to the bowl.
• In a separate bowl, beat the eggs and the additional yolk with a fork. Gently heat the butter, sugar and lemon mix in the bain-marie or double boiler until the butter has just melted then add the beaten eggs.
• Cook for 10-12 minutes, stirring with a silicone spatula until the mixture thickens and coats the spatula. A line drawn with a finger through the mixture on the spatula should remain visible for several seconds.
• Pour the lemon curd into a storage container and leave to cool in the refrigerator. Extra lemon curd can be served with berries, over yogurt, or on biscuits.
• Pour the cream into a small saucepan, then add the agar agar. Mix with a hand whisk and bring to a boil over medium-low heat. Cook for 1 minute, then remove from the heat. Pour the warm cream into a bowl, add the yogurt, and stir to combine.
• In a separate bowl, mix half the measured lemon curd with one-third of the cream and yogurt mixture.
• Pour a layer of the plain cream and yogurt mixture into the base of each ice-pop bar mold, followed by a layer of the lemon curd mixture. Continue alternating the two mixtures until the molds are almost filled. Ripple the remaining lemon curd through the surface of each ice pop. Insert a wooden ice-pop stick into each mold.
• Transfer the ice-pop molds to the freezer and chill for 6 hours or until frozen. To unmold, dip one ice-pop mold at a time into boiling water for 20 seconds, then remove the ice pop from the mold by gently pulling on the stick. Serve immediately.

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.