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Ingredients
  • subheading: For the Lemon Curd Filling:
  • ¼ cup plus 1 tablespoon granulated sugar
  • 1 teaspoon cornstarch
  • 1 large egg
  • 3 tablespoons fresh lemon juice
  • Zest from approximately ¼ lemon
  • 1 ½ tablespoons unsalted butter
  • subheading: For the Lemon Cookie Dough:
  • ½ cup unsalted butter, room temperature
  • ½ cup granulated sugar
  • Zest from ¾ of a lemon
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 ⅔ cups all-purpose flour
  • A pinch of salt
  • ½ teaspoon baking soda
  • Extra granulated sugar for coating
Steps
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