These delicious chewy cookies are made bright and zesty with a sweet lemon custard filling.
Ingredients
- 1 1/2 cups plain flour
- 1 cup almond meal
- 2/3 cup icing sugar
- 150g unsalted butter, softened
- 2 egg yolks
- 1 tsp vanilla essence
- Zest of 1 lemon
- Icing sugar, for dusting
For lemon custard
- 1 egg
- 1 egg yolk
- 1/3 cup (80ml) lemon juice
- Zest of 1 lemon
- 1/3 cup caster sugar
- 1 tbsp custard powder
Method
-
Step 1For lemon custard, blend all ingredients together in either a small blender jug or using a stick blender. Pour into a small saucepan and heat gently, stirring continuously, until mixture thickens and starts to bubble. Remove from heat and set aside.
-
Step 2To make cookies, combine flour, almond meal and icing sugar in a the bowl of a stand mixer. Add softened butter, egg yolks, vanilla and lemon zest. Mix until mixture comes together. Knead gently to form a smooth dough. Roll into walnut-size balls, then form an indent with your thumb while flattening the ball slightly. Place on an oven tray lined with baking paper, allowing room for spreading. Refrigerate for 30 minutes.
-
Step 3Preheat oven to 170C. Bake cookies for 12-14 minutes until golden. Remove from oven. If the centre of the cookie has risen, you can gently press with a spoon while the cookie is still warm to create the indentation for the lemon filling. Allow to cool slightly before moving off the tray (and repeat with the rest of the dough). Dust with icing sugar and fill the indentation with the still-warm lemon custard.
Recipe Notes
The lemon custard will be more fluid if warmed slightly before using. If you’ve made it ahead of time, warm it up in short bursts in the microwave so it’s a smooth, spoonable consistency.
Store in an airtight container at room temperature for 2-3 days.
Recipe and photo by Greer Worsley.
Recipe Reviews (3)
JOIN THE CONVERSATION
Log in Register