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Lemon sandwich cookies featuring tender, buttery lemon shortbread cookies filled with creamy homemade lemon curd, dusted with powdered sugar for a bright and tangy treat.

  • Total Time: 3 hours (including chilling)
  • Yield: About 24 cookies (12 sandwiches)

Ingredients

  • For the Lemon Shortbread Cookie Dough:
  • – 1 cup (2 sticks) unsalted butter, room temperature
  • – 3/4 cup granulated sugar
  • – Zest of 2 large lemons (about 2 tablespoons)
  • – 2 tablespoons fresh lemon juice
  • – 1 large egg yolk, room temperature
  • – 2 1/4 cups all-purpose flour
  • – 1/4 teaspoon salt (omit if using salted butter)
  • For the Lemon Curd:
  • – 1/2 cup fresh lemon juice (from about 3-4 lemons)
  • – Zest of 2 large lemons
  • – 1 cup granulated sugar
  • – 3 large eggs
  • – 6 tablespoons unsalted butter, cut into pieces

Instructions

  1. Prepare the Lemon Curd:
  2. 1. Combine lemon juice, zest, sugar, and eggs in a heatproof bowl over simmering water (double boiler).
  3. 2. Whisk constantly until mixture thickens and coats the back of a spoon (~10 minutes).
  4. 3. Remove from heat, stir in butter until melted and smooth.
  5. 4. Strain curd through a fine sieve into a clean container.
  6. 5. Cover and chill in refrigerator for 2 to 3 hours until firm.
  7. Prepare the Lemon Shortbread Cookies:
  8. 6. In a large bowl, cream together the unsalted butter and granulated sugar until light and fluffy.
  9. 7. Mix in lemon zest and fresh lemon juice until combined.
  10. 8. Add egg yolk and mix well.
  11. 9. In a separate bowl, whisk the flour and salt together.
  12. 10. Gradually add the flour mixture to the wet ingredients, mixing until just combined to form a soft dough.
  13. 11. Shape the dough into a rectangle on a lightly floured surface, sprinkle flour on top to prevent sticking.
  14. 12. Roll dough to about 1/4 inch thickness.
  15. 13. Use a 2-inch round cookie cutter to cut whole cookies.
  16. 14. For half the cookies, use a 1/2-inch round cutter to cut out the centers (window cookies).
  17. 15. Place cookies on parchment-lined baking sheets, spaced apart.
  18. 16. Chill cookies in the refrigerator for at least 20 minutes.
  19. 17. Preheat oven to 325°F (163°C).
  20. 18. Bake whole cookies for 20-22 minutes and window cookies for 18-20 minutes, until edges are golden.
  21. 19. Cool cookies on baking sheet for 5 minutes, then transfer to wire racks to cool completely.
  22. Assemble the Sandwich Cookies:
  23. 20. Stir chilled lemon curd to loosen.
  24. 21. Pair a solid cookie bottom with a window cookie top (flip top so flat side faces up).
  25. 22. Dust tops with powdered sugar using a fine mesh strainer.
  26. 23. Spoon about 1 teaspoon lemon curd onto each bottom cookie.
  27. 24. Gently press the top cookie onto the filling, spread filling evenly without squeezing out.

Notes

Use fresh lemon juice and zest for best flavor; Meyer lemons can be used for a sweeter, softer taste., Room temperature butter and egg yolk ensure proper dough consistency and tender cookies., Chill dough before baking to prevent spreading and maintain cookie shape., Bake whole cookies and window cookies separately for accurate baking times., Store baked cookies in an airtight container up to 10 days, best within 5 days., Freeze baked cookies and lemon curd separately: cookies for up to 2 months, curd up to 1 year., Thaw frozen items in refrigerator before assembling., Powdered sugar adds a decorative and sweet finishing touch., For variety, substitute lemon curd with raspberry or blueberry curd.

  • Author: mapps6841@gmail.com
  • Prep Time: 30 minutes
  • Cook Time: 22 minutes (baking) plus 10 minutes (curd cooking)
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 sandwich cookie
  • Calories: Approximately 150-180 calories per sandwich cookie (estimate)
  • Fat: Approximately 8 grams per serving (estimate)
  • Carbohydrates: Approximately 20 grams per serving (estimate)
  • Protein: Approximately 2 grams per serving (estimate)