Description
Zesty Lemon Meltaway Cookies are delightful, tender sandwich cookies filled with a tangy lemon curd. This recipe features a buttery, soft cookie paired with a smooth lemon filling made from fresh lemon juice and zest, sugar, and eggs. Finished with a dusting of powdered sugar, these cookies are perfect for a refreshing citrus treat that melts in your mouth.
Ingredients
Scale
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
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 Garnish (Optional)
- Powdered sugar, for dusting
Instructions
- Prepare the Lemon Filling: In a medium saucepan, whisk together the lemon juice, lemon zest, sugar, and cornstarch until smooth. Add the egg yolks and whisk until fully combined.
- Cook the Filling: Heat the mixture over medium heat while whisking constantly to prevent lumps, cooking until it thickens, which should take about 5 to 7 minutes.
- Finish the Filling: Remove the saucepan from heat and stir in the butter until melted and incorporated, creating a smooth filling. Transfer to a bowl, cover with plastic wrap pressed onto the surface to avoid skin forming, and refrigerate until cool and thickened.
- Make the Cookie Dough: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the egg, vanilla extract, and lemon zest, mixing until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until a dough forms.
- Chill the Dough: Divide the dough into two discs, wrap tightly with plastic wrap, and refrigerate for 30 minutes to firm up.
- Shape the Cookies: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Roll the chilled dough on a lightly floured surface to approximately ¼-inch thickness. Cut out cookies with a round cookie cutter or any preferred shape. For half of the cookies, cut a small hole in the center to serve as tops for sandwiching.
- Bake: Arrange the cookies on the prepared baking sheets, leaving slight space between them. Bake for 10 to 12 minutes, or until the edges turn a light golden color. Allow the cookies to cool completely on wire racks.
- Assemble the Sandwich Cookies: Spread about one teaspoon of the chilled lemon filling onto the bottom side of a whole cookie. Place a cut-out cookie with a hole on top to create a sandwich. Repeat this process with all cookies and filling.
- Serve: Dust the assembled cookies with powdered sugar for an elegant and decorative finish, if desired.
Notes
- Make sure to press the plastic wrap directly onto the lemon filling while refrigerating to prevent a skin from forming.
- Chilling the dough is important for easier rolling and better cookie shape retention during baking.
- Use fresh lemons for the best vibrant citrus flavor in both the zest and juice.
- Cookies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- The filling thickens as it cools; make sure it is fully chilled before assembling the cookies to avoid sliding.
