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Ingredients:
For the Lemon Curd Filling:
55 grams caster sugar (1/4 cup)
4 grams cornstarch (1 teaspoon)
1 egg
45 grams fresh lemon juice (3 tablespoons)
Lemon peel from about 1/4 lemon (ensure it’s only the yellow part to avoid bitterness)
22 grams unsalted butter (1 and 1/2 tablespoons)
For the Cookie Dough:
110 grams unsalted butter, room temperature (1/2 cup)
110 grams caster sugar (1/2 cup)
Lemon zest from 3/4 of a lemon
1 teaspoon vanilla paste or extract
1 egg
200 grams all-purpose flour (1 and 2/3 cups)
A pinch of salt
1/2 teaspoon baking soda
Granulated white sugar for coating
For Ingredients And Complete Cooking Instructions Please Head On Over To Next Page Or Open button (>)
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