Lemon Curd Cookies

Lemon Curd Instructions:

1. Whisk granulated sugar, 3 tsp lemon zest, and 80g lemon juice until combined.
2. Add 3 eggs and whisk to combine.
3. Place the mixture on a double boiler and cook continuously mixing until thickened, 8-10 minutes.
4. Remove from double boiler, pass through a mesh sifter, then whisk in 80g unsalted butter.
5. Cover with kitchen plastic to contact and refrigerate for 1 hour before use.

Cookies Instructions:

1. Cream 120g granulated sugar, 2 tsp lemon zest, and 150g unsalted butter in a stand mixer fitted with the paddle attachment for 5 minutes on high speed until creamy.
2. Reduce the mixer's speed to lowest, add 1 egg and beat on high speed for a few minutes until combined.
3. Reduce the mixer's speed to lowest and add in sifted all-purpose flour and 1 tsp ground cinnamon; mix on lowest speed just until combined.
4. Transfer the cookie dough onto kitchen plastic, wrap and refrigerate for 20-30 minutes.
5. Roll the dough to 1/4 inch thickness.
6. Cut out desired shapes with cookie cutters and make a centered indentation on each cookie using a 1/2 tsp measuring spoon.
7. Freeze the cookie cutouts for 10-15 minutes.
8. Preheat oven to 350°F.
9. Bake the cookies on the middle rack for 10-12 minutes until just the edges are set.
10. Once baked, remove from the oven and let cool on the baking sheet before transferring to a wire rack.
11. Fill the indentations with the prepared lemon curd and dust with powdered sugar. Enjoy!🍋💛