Being an Arizona native, I have come to learn that Summer and lemons are meant for each other. Certainly one is not as enjoyable without the other. My summers would be filled with lemon ice cream, lemon bars, lemon cake, and just about anything else bursting with lemon flavor. Even if you weren’t raised in Arizona, where lemons grow abundantly, no doubt you have still enjoyed a frosty glass of fresh squeezed lemonade on a sunny summer day. That tranquil moment is something that I have experienced so many times that I can hardly narrow it down to any specific memories. Instead, it is a feeling, a wholesome nostalgia that comes around as the days warm and citrus floats in the air. I wanted to create a cookie recipe that encompassed a similar sentimental feeling using lemon as the core ingredient. My mother (Who’s name happens to be Laura Lemon) has always loved lemon bars, as she celebrated her birthday this week I had the tart dessert on my mind. After some failed and successful experiments I have settled on my new favor lemon treat. These unique cookies combine the tartness of gooey lemon curd with the fresh, robust taste of traditional chewy lemon cookies.
Feel free to scroll down to the bottom of the page for full recipe and directions.
Sprinkle your cookies with powdered sugar and enjoy!!
Tangy Lemon Curd Cookies
Makes about 20 cookies.
1 ½ cups unsalted butter, cubed
½ cup coconut oil
1 ¾ cup white sugar
3 tablespoons FRESH lemon juice (about one large lemon)
2 tablespoons lemon zest
3 cups flour
1 ¼ teaspoon baking powder
½ teaspoon baking soda
Pinch of salt
½ teaspoon turmeric powder (for coloring)
Lemon curd, homemade or jarred (I used Bonne Maman’s lemon curd)
Preheat oven to 350
Cream sugar into butter and coconut oil until smooth and sugar begins to dissolve
Add remaining wet ingredients and lemon zest. Mix together until the mixture is smooth and remaining sugar granules have dissolved.
Sift in dry ingredients except turmeric powder. Sift in turmeric after other dry ingredients have been thoroughly mixed in. Fold dough around with a spoon until it is a pastel yellow throughout.
Spoon about 2 tablespoons of dough onto a baking sheet with parchment paper. Do not overcrowd, these cookies will spread quite a bit.
Bake for 12 minutes. Take out an let cool on baking sheet for 4 minutes.
Use a spoon to create a small indent in the center of the cookies.
Transfer cookies to cooling rack and spoon lemon curd into indent.
Sprinkle with powdered sugar and enjoy!!