Ingredients
Instructions
- Start by preparing the lemon curd. In a heatproof bowl, whisk together eggs and sugar. Add lemon juice and zest. Place over a pot of simmering water (double boiler) and cook, stirring constantly, until mixture thickens enough to coat the back of a spoon, about 10-15 minutes. Remove from heat and stir in cold butter pieces until melted. Strain through a fine mesh sieve and let cool completely.
- Preheat the oven to 160°C (320°F) and line 2 large baking sheets with parchment paper.
- In a mixing bowl, rub the lemon zest with the sugar using your fingertips to release the essential oils.
- Add the butter and vanilla, and combine using a spatula.
- Sift in the flour and cornstarch, add the salt, and mix well. Pour in the milk and knead until a dough forms.
- Place the dough between two sheets of parchment paper and roll to 4mm thickness. Cut out oval or egg-shaped cookies. For half of them, cut out a small hole in the center. Continue until all dough is used (makes approximately 32 cookies, or 16 sandwich pairs).
- Arrange cookies on prepared baking sheets. Chill in the refrigerator for 15 minutes.
- Bake for 12-14 minutes until just set but not browned. Allow to cool in the pan for 10 minutes.
- While cookies cool, prepare the butter cream by beating together butter, powdered sugar, and vanilla until smooth. Transfer to a piping bag with a small tip.
- Once cookies have completely cooled, pipe a ring of butter cream around the edge of the whole cookies. Fill the center with 1-2 teaspoons of lemon curd.
- Dust the cookies with the cut-out centers generously with powdered sugar, then place them on top of the filled cookies.
- Let the cookies set for about 30 minutes before serving to allow the filling to firm up slightly.
Author
(Visited 13 times, 1 visits today)
Quelle merveille ! 😍