From a Pot: Butter Cookies with Lemon Curd

Butter cookies

• Butter: 150 g

• Egg: 1

• Egg yolk: 1

• Powder sugar: 100 g

• Flour: 300 g

• Vanilla ekstrakt: 1 tsp

• Lemon zest: 1

• Baking powder: 10 g

Lemon curd

• Egg: 6

• Sugar: 230 g

• Lemon juice: 230 ml

• Lemon zest: 1 lemon

• Butter: 100 g

1. Mix room temperature butter with powdered sugar to get a smooth texture without lumps.
2. Then add room temperature egg and egg yolk to the batter and mix. Add vanilla extract, lemon zest and mix just to combine.
3. Then sieve in the flour and baking powder and knead with your hands to get a smooth dough. Shape it into a ball, wrap it in a plastic foil and place it into the refrigerator for at last 3 hours or overnight.
4. Roll out the dough on a floured surface with a wooden roller to about 3 mm thick. If you left the dough to rest overnight, leave it outside the fridge for about 10 minutes before use, so it warms up a bit.
5. Cut the cookies out of the dough with a cookie cutter. Use different cookie cutters, one with a hole in the middle and the other without a hole.
6. Place parchment paper on a baking tray and bake the cookies in a preheated oven at 180 degrees Celsius (356 F) for about 10 minutes or until they start to brown around the edges. The baking time may vary based on your oven and on how big are your cookies.
7. Wait for the cookies to cool down a bit, then spread lemon curd on all the cookies that are without holes (use about half teaspoon of lemon curd for a cookie). Cover them with cookies that have holes, then sprinkle them with some powdered sugar if you wish.

1. Zest your lemon and juice your lemons.
2. Separate the egg yolks from egg whites, then add sugar to egg yolks and mix with a whisk to get a smooth texture.
3. To a saucepan with sugar and egg yolks add the lemon juice and zest. Then place on a low heat (my setting is on 4) and whisk until the curd starts to thicken and start bubbling just a little. It will take about 10 to 20 minutes to get to this state, it depends on the heat and the saucepan that you use. Do not turn the heat up or the eggs will scramble, and don’t stop mixing, or the eggs will also scramble.
4. Remove the pot from heat and add in the butter, then mix until it melts and incorporate.
5. Strain the curd into a jar and place a plastic wrap on top of it so that it touches the curd. This will prevent a “skin” from forming while the curd is cooling. It takes about 3 hours to cool completely.