These lemon curd cookies are soft and delicious. They melt in your mouth, and they have a wonderful lemon and butter flavor. The tangy lemon curd filling combines perfectly with the texture and sweetness of the cookie. Together they make a dreamy combination.
What I love about these cookies is that they show the filling through the center of the flower. Also, the filling-cookie ratio is just perfect. This recipe is great to share with someone special. It’s also perfect for birthdays or events since they taste delicious and look charming too! You need to try them!
How to make daisy cookies filled with lemon curd?
These are the steps to follow to make these cookies:
- Make the lemon curd a day (or at least 4 hours) ahead
- Flavor the sugar with the lemon zest and beat with the butter
- Add the eggs one at a time and then the dry ingredients to form a dough
- Roll the dough between two pieces of parchment, freeze, and cut the flowers
- Cut centers in half of the cookies and bake
- Dust the cookies with icing sugar and fill them with the lemon curd.
Lemon curd is the best possible filling for lemon-flavored cookies. If you’d like to adapt the flavor of these cookies, feel free to replace the filling with orange curd or the jam of your choice.
Can I use other shapes for these cookies?
The flower-shaped cutter is ideal as it makes it look like a real daisy, with its yellow center. However, you can use a cutter of any shape. The only important thing is to have a smaller cutter to be able to make the center.
When should I make the lemon curd?
Ideally, make the lemon curd a day in advance, since it needs to get cold to set and get the right consistency. Or, make it at least 4 hours before filling the cookies. Lemon curd has a shelf life of 3 weeks in the fridge. It can also be frozen for up to 3 months if you prefer to have it made more in advance.
Count the cookies before cutting the centers
Since we don’t know exactly how many cookies we will get, it’s better to count the cookies once they are all cut, and just then remove the center from half of them. This way, we avoid getting more tops than bottoms!
Dust the cookies with icing sugar before filling them
If you prefer you can dust the cookies with icing sugar once they’re filled. But what I like to do is dust the tops first, and then build them. By doing so, we prevent the centers from getting too much sugar, which can look messy. We also make sure the lemon curd doesn’t get watery in contact with the sugar.
Daisy cookies filled with lemon curd conservation
Keep these cookies in the fridge for up to a week in an airtight box or container. They can sit out for a few hours when serving them. Try not to stack them so they don’t get stuck to each other.
Daisy Cookies filled with Lemon Curd
- 1 Batch of lemon curd see recipe below
- 220 g Unsalted butter soft
- 200 g Granulated sugar
- zest of 1 Lemon
- 2 Eggs
- 1 tsp Baking powder
- 360 g All purpose flour
- 1 pinch of salt
- 2 tbsp icing sugar for dusting
- Prepare a batch of lemon curd and chill overnight or for at least 4 hours.
- In a bowl place the sugar and lemon zest. Rub with your hands until you have moist lemon-scented sugar.
- Beat the sugar together with the butter, until light and fluffy. Use a stand mixer with a paddle attachment or a handheld mixer.
- Add the eggs one at a time, mixing well between each addition.
- Add the flour, baking powder, and salt. Continue mixing until combined. Transfer to the counter and form a bun without kneading. Separate in two.
- Roll each bun between two pieces of parchment paper, or between a Silpat and a parchment, to a ¼ inch thickness. Place the rolled dough on a tray and freeze for 10 minutes.
- Cut the cookies with a flower cookie cutter (I used a 7 cm one) and place them on trays lined with parchment paper or buttered.
- Remove the center of half the cookies with a round cutter (I used a 2 cm one). Don’t forget you only need to remove the center on half of the cookies!
- Bake in a preheated oven at 360°F (180°C) for 10-12 minutes, until the base of the cookies are lightly golden. Let cool before filling.
- Dust the top cookies with icing sugar.
- Place the lemon curd in a piping bag and place it in the center of the bottom cookies. Just make a big blob in the center of the cookie.
- Place the lids being careful not to touch the icing sugar. Keep them in the fridge for up to a week.
- 1 egg
- 50 g white sugar
- 50 g lemon juice
- 80 g Unsalted butter cold and cut into small cubes
- In a heat-resistant bowl, mix the egg, sugar, and lemon juice until combined.
- Bring to a bain-marie: Place the bowl over a pot with water and bring to a simmer. Don’t let the bowl be touching the boiling water.
- Beat the mixture with a whisk constantly until it reaches 175°F (80°C). It should take about 10-15 minutes from when the water starts to boil, and when you touch it, the curd is starting to burn.
- Remove from the heat, add the butter, cold, cut into small cubes, and combine with a whisk or with a hand processor until smooth. If you use a whisk, strain the curd after combining.
- Let cool down in the fridge with plastic wrap in contact, for at least four hours before consuming. Store in clean jars in the fridge for up to 3 weeks.