Lemon Curd Cookies
For the Cookies
For the Filling
Make the cookies: In the bowl of a mixer, beat together butter and confectioners' sugar on medium speed until combined, about 3 minutes. Reduce speed to low, and add egg yolk and salt. Mix to combine, about 2 minutes. Add flour and mix to combine, about 2 minutes.Advertisement
Form dough into 1 1/4-teaspoon balls. Roll each ball lightly in water, then sanding sugar; shake off excess. Immediately make an indentation in center of each. Transfer to a parchment-lined baking sheet, cover with plastic wrap, and chill until firm, about 1 hour.
Make the filling: Prepare an ice-water bath. combine yolks, sugar, lemon zest, lemon juice, and salt in a medium saucepan. Cook over medium heat, stirring constantly, until mixture has thickened and coats the back of a spoon, 10 to 15 minutes. Remove from heat, and add butter, stirring until melted.
Immediately strain mixture through a fine sieve into a nonreactive bowl. Set over ice-water bath, and cover with plastic wrap, lightly pushing on surface of mixture to prevent a skin from forming. Refrigerate until set, about 1 hour.
Preheat oven to 325 degrees. Bake cookies for 22 minutes or until golden on bottom. Allow to cool slightly on baking sheets set on a wire rack.
Transfer filling to a piping bag fitted with a 1/2-inch tip (such as Ateco #6). Pipe about 1/2 teaspoon into center of each baked cookie. Zest limes directly over tops. Return to oven and bake for 1 minute.
Once dough balls are rolled in water and sugar and an indentation is made, they can be refrigerated for up to 1 week and frozen for up to 1 month. The filling can be refrigerated for up to 1 week. Baked cookies can be stored at room temperature in an airtight container for 2 days; without the topping, they can be stored for 4 days.