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Lemon Cream Cookies | anightowlblog.com

Lemon Cream Cookies

Author Kelley Grant

Ingredients

For the lemon cream:

  • 2 large eggs
  • ½ cup of sugar
  • Zest of 1 small lemon
  • ⅓ cup of lemon juice about 3 lemons
  • ice for cooling
  • 2 tablespoons unsalted butter
  • ½ cup heavy cream

For the sugar cookies:

  • 1 1/4 cup sugar
  • 1 cup butter softened
  • 1 large egg
  • 1 tsp vanilla extract
  • 2 1/2 cup flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 tsp cream of tartar

Instructions

For the lemon cream:

  1. Whip together the eggs and sugar until light and fluffy and a pale yellow.
  2. Mix in the lemon zest and the lemon juice.
  3. Make a double boiler by placing two similar sized saucepans on top of each other. The bottom pan should have a few inches of water. Bring to a boil and place the saucepan with the lemon mixture on top.
  4. Cook the lemon mixture, whisking often, until it starts to thicken and becomes pudding like. About 10 minutes.
  5. Remove from heat. Mix in the butter and place the pan/bowl in an ice bath to allow the mixture to thicken.
  6. When slightly cooled, fold in the heavy cream and whisk until smooth.
  7. Allow to cool and enjoy!

For the sugar cookies:

  1. Preheat oven to 350.
  2. Beat together the sugar and butter until creamy.
  3. Add in the egg and mix until combined.
  4. Add the flour, salt baking soda and cream of tartar until combined.
  5. Scoop 1/4 cup of dough onto a silicone baking sheet lined cookie sheet.
  6. Bake for 10-12 minutes, or until the edges are golden brown.
  7. Allow to cool completely.
  8. Add a dollop of the lemon cream to the cooled cookies and enjoy!