For the cookies 250 g all-purpose flour 1 tablespoon cornstarch 0.25 teaspoon salt 60 g powdered sugar 50 g white granulated sugar 1 tablespoon lemon zest from one large lemon 170.25 g unsalted butter cubed and cold from the fridge 2 egg yolks 1 teaspoon vanilla extract 100 g white granulated sugar 56.5 g lemon curd store bought or homemade
Instructions
1. In a large mixing bowl sift the flour, cornstarch, salt, and powdered sugar and mix well. Add the sugar and lemon zest and mix to combine.
2.Add the cubed butter to the mixing bowl and use your fingertips to rub the butter into the other ingredients until it resembles fine breadcrumbs. Lightly whisk the egg yolks with a fork and add them to the mixing bowl along with the vanilla extract.
3.Use a knife to “cut” the ingredients together until the flour mixture has moistened, then use your hands to briefly knead into a smooth dough. Cover the dough with cling wrap and put it in the fridge to chill for one hour.
4. Once the dough has chilled, preheat the oven to 350ºF and line two large cookie sheets with parchment paper. Fill a shallow bowl with the white sugar ready for coating.
5. Portion off pieces of dough about the size of a tablespoon and roll into balls. If you want all your cookies to be uniform in size you can weigh the dough sections in which case they will be about 21 grams each.
6. Roll each ball in the sugar thoroughly coating it, then place them on the prepared cookie sheets leaving some space in-between.
7. Bake for 12 minutes or until the edges of the cookies are a pale golden color. Remove from the oven and immediately make an indent in the top of each cookie. You can use your thumb to do this or the end of a wooden spoon. Fill each cookie with lemon curd then transfer to a wire rack to finish cooling.
