Lemon Curd Cookies with Cream Cheese

For the lemon curd cookies, mix flour, baking powder and salt in a bowl. Beat the butter and sugar with a hand mixer until fluffy, add the egg and finally the flour mixture. You want to make a nice smooth dough.

Wrap the dough in plastic wrap and let it rest in the refrigerator for 1 hour.

For the lemon curd, rinse the organic lemons in hot water, pat dry and finely grate the zest. Squeeze all the lemons. Make up the rest with water to 200 ml of liquid.

Boil the lemon water with the peel, 2 heaped tablespoons of sugar and 1 tablespoon of butter. Mix starch with 5 tbsp cold water until smooth and add to boiling lemon water.

Stir firmly and boil for 1 minute more. Stir in vanilla pulp. Now remove from heat. Mix 1 tablespoon lemon curd with the whisked yolks and then stir the entire yolk mixture into the lemon curd.

Now pour the lemon curd into a new bowl and let it cool for about 30 minutes.

Preheat the oven to 190 °C top and bottom heat. Prepare a baking tray with baking paper. Roll out the cookie dough on a floured surface to a thickness of approx. 3-4 mm. Cut out circles with a round cookie cutter.

Put a blob of lemon curd and a blob of cream cheese on the bottom half of the cookie dough and cover with the top half.

Now press the edges together well so that nothing can leak out. Place the cookies on the baking tray and leave enough space between them, as the dough will still rise a little.

Now with the yolk noc

Preparation Tip:

For the Lemon Curd Cookies you also need round cookie cutters with a diameter of 5 cm, cling film, baking paper and baking tray.

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