If you think lemon curd is tedious to make, this recipe will change your mind. While you're at it, double the recipe and spread the extra curd over buttery brioche or dollop on slices of pound cake.
- Prep time 30 minutes
- Total time 1 hour & 15 minutes
Get the recipe: Basic Sugar Cookie Dough
Between waxed paper or on lightly floured surface, roll out dough to 1⁄8-inch (3 mm) thickness. Using 2-inch (5 cm) round cookie cutter, cut out circles, rerolling and cutting scraps. Place, about 1 inch (2.5 cm) apart, on parchment paper–lined rimless baking sheets. Refrigerate until firm, about 20 minutes.
Lemon Curd: Meanwhile, in heatproof bowl, whisk together egg yolks, sugar and lemon juice. Place over saucepan of simmering water; cook, stirring constantly, until thickened enough that space remains after spoon is drawn through mixture, about 8 minutes.
Strain through fine sieve into bowl; stir in butter until melted. Place plastic wrap directly on surface; refrigerate until cold, about 25 minutes.
Bake cookies, 1 sheet at a time, in 375 F (190 C) oven until edges and bottoms are light golden, 10 to 12 minutes. Let cool on pans on racks for 1 minute. Transfer to racks; let cool completely. (Make-ahead: Layer between waxed paper in airtight container and store for up to 1 week or freeze for up to 1 month.)
Spread 2 tsp lemon curd each on bottoms of half of the cookies; sandwich with remaining cookies.
Drizzle white chocolate over tops; refrigerate until chocolate is firm, about 15 minutes. Layer between waxed paper in airtight container and refrigerate until just before serving. (Make-ahead: Refrigerate in airtight container for up to 2 days.)
Makes 34 cookies.
Nutritional facts per cookie: about
- Sodium 41 mg
- Sugars 10 g
- Protein 2 g
- Calories 130.0
- Total fat 6 g
- Potassium 24 mg
- Cholesterol 46 mg
- Saturated fat 4 g
- Total carbohydrate 17 g
- Iron 4.0
- Folate 9.0
- Calcium 1.0
- Vitamin A 6.0