Description
Zesty Lemon Meltaway Cookies are delicate, buttery sandwiches filled with a smooth, tangy lemon curd. These melt-in-your-mouth treats combine a soft, lightly golden cookie with a luscious homemade lemon filling that balances sweetness and citrus. Perfect for springtime snacks or elegant tea parties, these cookies are sure to impress with their bright flavor and beautiful presentation.
Ingredients
Scale
For the Lemon Filling:
- ½ cup lemon juice (about 2 lemons)
- Zest of 1 lemon
- ½ cup granulated sugar
- 3 tbsp cornstarch
- 3 egg yolks
- 2 tbsp unsalted butter
For the Cookies:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- Zest of 1 lemon
- 2 ½ cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- Powdered sugar, for dusting (optional)
Instructions
- Make the Lemon Filling: In a medium saucepan, whisk together lemon juice, lemon zest, sugar, and cornstarch until smooth. Add the egg yolks and whisk until combined thoroughly.
- Cook Lemon Filling: Heat the mixture over medium heat, whisking constantly to prevent lumps, until it thickens and becomes glossy, about 5–7 minutes. Remove from heat and stir in butter until fully melted and incorporated.
- Chill Filling: Transfer the lemon filling to a bowl, cover with plastic wrap pressed directly onto the surface to prevent a skin from forming, and refrigerate until cool and thickened.
- Prepare the Cookie Dough: In a large mixing bowl, cream the softened butter and sugar together until light and fluffy. Add the egg, vanilla extract, and lemon zest, mixing well until combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture into the wet ingredients, mixing until a smooth dough forms.
- Chill Dough: Divide the dough into two discs, wrap each in plastic wrap, and refrigerate for 30 minutes to firm up.
- Roll and Cut Cookies: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. On a lightly floured surface, roll out one dough disc to about ¼-inch thickness. Use a round cookie cutter to cut out cookies, and on half the cookies, cut a small hole in the center to create sandwich tops.
- Bake Cookies: Place cookies on prepared baking sheets, spacing them slightly apart. Bake for 10–12 minutes, or until edges are just lightly golden. Remove and transfer to wire racks to cool completely.
- Assemble Sandwiches: Once cooled, spread about 1 teaspoon of the chilled lemon filling on the bottom side of a solid cookie. Top with a cut-out cookie with the hole in the center, gently pressing to sandwich the filling.
- Optional Decoration: Dust the assembled cookies with powdered sugar for an elegant finishing touch before serving.
Notes
- Chilling the dough helps prevent cookies from spreading during baking, resulting in a better texture and shape.
- Pressing plastic wrap directly on the lemon filling prevents a skin from forming, ensuring a smooth texture.
- You can store assembled cookies in an airtight container in the refrigerator for up to 5 days.
- For a brighter lemon flavor, use fresh lemons and zest just before preparing the recipe.
- If desired, substitute lemon juice with lime juice for a different citrus twist.
