Meyer Lemon Curd Thumbprints Recipe

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5 from 1 vote

Meyer Lemon Curd Thumbprints Recipe

Prep Time12

Cook Time13

Cool30

Course: Cookies, Dessert

Cuisine: American

Servings: cookies

Calories: 142kcal

Author: Andrea

Ingredients

2 1/2 cups + 2 Tbsp all-purpose flour
1/2 cup sugar
14 Tbsp (1 3/4 sticks) butter room temperature
2 egg yolks
zest of 1 Meyer lemon
2 tsp Meyer lemon juice
1/4 tsp salt
1/2 tsp vanilla extract
1/3 cup powdered sugar for dusting

microwave meyer lemon curd

2/3 cup sugar
4 Tbsp butter melted
1 egg + 1 egg yolk
1/2 cup Meyer lemon juice
zest of 1 Meyer lemon
1/8 tsp Madagascar vanilla bean paste

Instructions

Preheat oven to 350 degrees. Line two baking sheets with parchment paper, set aside.
To make the lemon curd, in a large microwaveable bowl, combine sugar, butter, lemon juice, lemon zest and vanilla bean paste. Whisk in egg, then egg yolk. Place in the mixture into the microwave and cook for 1 minute at a time, whisking after each minute. You will need to do a total of 4-6 minutes or until the curd coats the back of a spatula (it will look jelly-like). The time will depend on the strength of your microwave.
Pour the hot curd through a mesh sieve to remove any “eggy” parts. Store in an air-tight container in the refrigerator until cookies have completely cooled.
o make the cookies, in the bowl of a stand mixer, beat together butter, sugar, lemon juice, lemon zest and vanilla until light and fluffy, scraping down the sides of the bowl if necessary. Add egg yolks one at a time and mix just until incorporated. Add salt, then with mixing speed on low, gradually add flour a ½ cup at a time. Mix until incorporated.
Roll dough into 1″ balls, place on prepared baking sheets. Lightly pat down to flatten (just a little bit), then using your thumb press little wells into each. Place into the oven and bake for 13-15 minutes or until the edges turn golden brown in color. Remove from the oven and allow to cool on sheets for 5 minutes before transferring to a wire rack to cool completely. Once cookies have cooled (30 minutes or so) using a mesh sieve, gently dust powdered sugar over each cookie. Place a dollop of chilled lemon curd in the center of each, then place in refrigerator to set up. Serve & enjoy!

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