Lemon Curd Cookies

cheneetoday.com

WinderWoman

2 ¼ cups ( 288 g) all-purpose flour - measured by weight with a kitchen scale or with the spoon-and-level method

1 teaspoon ( 5 ml) lemon zest - packed

1 cup ( 227 g) salted butter - room temperature

½ teaspoon ( 5 ml) pure vanilla extract

1 cup ( 115 g) powdered sugar - measured by weight with a kitchen scale or with the spoon-and-level method

½ cup ( 113 g) lemon curd - store-bought or homemade (recipe follows)

subheading: turbinado sugar - for sprinkling:

subheading: Lemon Curd:

4 large lemons - zested and juiced

4 large eggs - beaten

1 cup ( 200 g) granulated sugar

6 tablespoon ( 89 ml) salted butter - cubed

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