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Sunday, November 12, 2006

Lemon curd cookies

I've been procrastinating for the longest time to try making lemon curd. Seeing the bag of lemons sitting in the fridge for so long, I finally thought it's time to do something abt it.
These cookies are great, tho' DH finds the lemon curd too sour.
What you need:

For the cookies
  • 140gm all purpose flour
  • 115gm butter75gm sugar
  • 60gm ground almonds
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 1/2 an egg
  • 1/2 tsp vanilla essence

For lemon curd

  • 1.5 oz unsalted butter, at room temp
  • 1/2 cup sugar
  • 1 egg
  • 1 egg yolk
  • 1/2 cup fresh lemon juice

What to do:
For Cookies

  1. Put all ingredients for cookies in bowl except egg.
  2. Rub the butter with your fingers into the flour mixture until it resembles bread crumbs.
  3. Add in the egg and combine into a dough.
  4. Leave dough, wrapped with cellophane, in the fridge for 1 hour.
  5. Take dough out from fridge, roll out on a floured surface and cut out cookies into shapes as desired.
  6. Bake at 180C for abt 15mins.When done, let cookies cool completely.

For lemon curd

  1. Mix butter and sugar together.
  2. Add in egg and egg yolks and combine.
  3. Mix in the lemon juice. Mixture may look curdled, but it'll even out when it's cooking.
  4. Cook mixture in a heavy-based saucepan on low heat. Stir continuously. When butter melts, the mixture will smoothen out.
  5. Then change to medium heat and cook, stirring constantly, until mixture thicken, abt 15 mins. It shd leave a path on the back of a spoon. DO NOT LET THE MIXTURE BOIL.
  6. Remove curd from heat. Transfer to a bowl and wrap a cellophane on top, to prevent a skin from forming .Chill curd in fridge. It'll thicken further when cooled.
  7. Cover tightly, it will keep in the fridge for 2 weeks or freezer for 2 mths.

To assemble

  1. Spread lemon curd on the bottom of the cookie.
  2. Cover the top with another cookie.
  3. Dust with icing sugar.



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