Old World Lemon Cookies

These Old World Lemon Cookies offer a delightful contrast between a crisp, thin cookie and a tangy, creamy lemon curd filling. The dough is infused with fresh lemon zest and extract for an authentic citrus aroma that fills the kitchen while baking. The homemade lemon cheese (curd) provides a luscious, thick center that balances the sweetness of the sugar-dusted edges. Perfect for afternoon tea, holiday gatherings, or as a nostalgic treat, these cookies are simple to make using pantry staples. They store well and become even more delicious as they crisp up, making them a wonderful gift or dessert to share with friends and family.

Cooking Method: Baking

Cuisine: Global

Courses: Desserts

Difficulty: Advanced

Servings: 6

Calories: 66.5

Dietary: Gluten-free, Vegetarian

Description

These Old World Lemon Cookies offer a delightful contrast between a crisp, thin cookie and a tangy, creamy lemon curd filling. The dough is infused with fresh lemon zest and extract for an authentic citrus aroma that fills the kitchen while baking. The homemade lemon cheese (curd) provides a luscious, thick center that balances the sweetness of the sugar-dusted edges. Perfect for afternoon tea, holiday gatherings, or as a nostalgic treat, these cookies are simple to make using pantry staples. They store well and become even more delicious as they crisp up, making them a wonderful gift or dessert to share with friends and family.

Ingredients

1 Portion Four Way Sweet Bread

Directions

1
Prepare the lemon cheese (curd) by combining 2 cups white sugar, grated rind and juice of 3 large lemons, 3 beaten large eggs, 1/4 tsp salt, and 1/4 cup butter in a saucepan.
2
Cook the mixture over slow heat, stirring constantly, until it thickens significantly. Remove from heat and let cool.
3
Take your prepared sweet bread dough and flatten it into a ball.
4
Sprinkle grated lemon rind and 1 tsp lemon extract over the dough, then knead until evenly distributed.
5
Roll the dough out very thin, approximately 1/8 inch thick.
6
Cut the dough into 3-inch or larger rounds using a cookie cutter or glass.
7
Place the rounds on lightly greased flat baking pans, ensuring they do not touch.
8
Let the cookies stand on the pans for about 10 minutes.
9
Press the center of each cookie to create a slight depression.
10
Fill each depression with about 1/2 tsp of the prepared lemon cheese (use more for larger rounds).
11
Spread beaten egg white around the outer rim of each cookie and sprinkle lightly with sugar.
12
Bake in an oven preheated to 350&# 194;Â°F (177ÃÂ°C) for at least 30 minutes, or until delicately tinted and the glaze has crystallized.
13
For a crispier texture, bake longer until the cookies are dry and crisp.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 66.5kcal

% Daily Value *
Total Fat 0.8g2%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 122.8mg6%
Total Carbohydrate 12.2g5%
Dietary Fiber 0.7g3%
Sugars 1.2g
Protein 2.2g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Lemon Cheese Storage: The lemon cheese can be sealed in jars to keep like jelly or stored indefinitely in a covered container in the refrigerator.

Versatility: Leftover lemon cheese can be used as a topping for baked puddings, or as a filling for tarts and jelly rolls.

Texture Tip: The longer the cookies are left in the oven to become drier and crispier, the more delicious they become.

Dough Note: This recipe uses a "Four Way Sweet Bread" dough with grated raw potato starter. Ensure your dough is properly prepared before adding the lemon flavors.

Keywords: lemon, cookies, curd, filling, baking, dessert, citrus, crunchy, old world, homemade, tea time, holiday treat, zest, traditional, sweet, citrus dessert, lemon cheese, cookie dough, filled cookies

Read it online: https://www.chefs-mate.com/recipe/old-world-lemon-cookies/