Stuffed Lemon Cookies

thatovenfeelin.com

Arlene

subheading: Lemon Curd Filling:

Caster Sugar: 55 grams ¼ cup

Cornstarch: 4 grams 1 teaspoon

Egg: 1 53 grams

Fresh Lemon Juice: 45 grams 3 tablespoons

Lemon Peel: From approximately ¼ lemon only the yellow peel, avoiding the white pith

Unsalted Butter: 22 grams 1 and ½ tablespoons

subheading: Lemon Cookie Dough:

Unsalted Butter Room Temperature: 110 grams (½ cup)

Caster Sugar: 110 grams ½ cup

Lemon Zest: From ¾ of a lemon

Vanilla Paste or Vanilla Extract: 1 teaspoon

Egg: 1 52 grams

All-Purpose Flour: 200 grams 1 and ⅔ cups

Salt: A pinch

Baking Soda: ½ teaspoon

Granulated White Sugar: For coating the cookies

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