Lemon Cream Cookies
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5.0
3 reviews
Excellent
Lemon Cream Cookies
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These lemon cream cookies have a light, crumbly exterior and a rich lemon cream filling, bursting with fresh citrus flavor!
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Ingredients
For the lemon cream filling:
- 1 organic lemon
- 450 ml fresh whole milk approx 1.9 US cups
- 3 egg yolks
- 120 g sugar approx ½ US cup
- 60 g all-purpose flour approx ½ US cup
For the cookies:
- 150 g powdered sugar approx 1 ¼ US cups
- 90 ml extra-virgin olive oil approx ⅜ US cup
- 1 egg
- 1 egg yolk
- zest of 1 organic lemon
- a pinch of salt
- 270 g all-purpose flour approx 2 ¼ US cups
- 1 teaspoon baking powder
Instructions
For the lemon cream filling:
- Peel the lemon, avoiding the white pith, then juice it until you have 35ml/ 2½ tablespoons.
- Heat milk with lemon peel until warm (not boiling), then let it infuse for a few minutes. Remove and discard the peel.
- In a large saucepan, whisk egg yolks, lemon juice, and sugar until creamy. Mix in sifted flour, then slowly whisk in warm milk.
- Return to the saucepan and cook over low heat, stirring until thick (about 5 minutes). Transfer to a shallow dish, cover with plastic wrap (pressing it directly onto the surface), and cool completely.
For the cookie dough:
- In a food processor, blend powdered sugar, extra-virgin olive oil, whole egg, egg yolk, lemon zest, and a pinch of sea salt on low speed. Gradually add ⅔ of the flour and baking powder until the dough starts to come together.
- Transfer the dough to a work surface, gradually adding the remaining flour while kneading until smooth (you may need slightly less than 280 grams/9.8 oz). Use immediately or shape into a thick disc, wrap in cling film, and chill for 30 minutes for easier rolling.
For the cookies:
- Preheat oven to 180°F (200°C). Arrange the baking tray into the middle shelf. Line a baking sheet with parchment paper.
- Divide the dough in half and sprinkle each with the remaining 1 tablespoon of flour. Roll each half between two sheets of parchment paper to a ⅛-inch thickness.
- Using a 2-inch round cutter, cut out circles from both halves of the dough. Add 1 teaspoon chilled lemon pastry cream in the center, and top with another circle. Pinch the edges to seal, brushing edges with a little water if necessary. Place cookies the lined sheet pan, spacing them at least 2 inches apart.
- Bake for about 10-12 minutes, until the cookies are golden and the tops look dry. Cool on the sheet pan for 2 minutes, then transfer to wire racks to cool completely. Dust with optional powdered sugar and serve.
Notes
- Baking tip: I always recommend using a baking scale to weigh your ingredients. US cups measurements are provided but please refer to grams/oz measurements for best results.
- This recipe makes about 2 US cups or 500 g of lemon pastry cream. Store leftover cream in the fridge for up to 4 days.
Nutrition Information
Show Details
Calories
252kcal
(13%)
Carbohydrates
37g
(12%)
Protein
4g
(8%)
Fat
10g
(15%)
Saturated Fat
2g
(10%)
Cholesterol
36mg
(12%)
Sodium
57mg
(2%)
Potassium
36mg
(1%)
Fiber
1g
(4%)
Sugar
15g
(30%)
Vitamin A
50IU
(1%)
Calcium
36mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 14Serving
Amount Per Serving
Calories 252 kcal
% Daily Value*
| Calories | 252kcal | 13% |
| Carbohydrates | 37g | 12% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 36mg | 12% |
| Sodium | 57mg | 2% |
| Potassium | 36mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 50IU | 1% |
| Calcium | 36mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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