Ingredients
Scale
- 1 cup butter (room temperature)
- 2 cups sugar
- 2 tablespoons lemon zest
- 2 large eggs (room temperature)
- 2 teaspoons vanilla extract
- 3/4 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3 cups all-purpose flour
- 1 cup lemon juice
- 3 egg yolks
- 1 cup sugar (for curd)
- 1½ tablespoon corn starch
- 2 tablespoons lemon zest (for curd)
- 1/4 cup butter (cold and cubed)
Instructions
- Cream together room temperature butter, sugar, and lemon zest in a stand mixer bowl until light and fluffy, about three to five minutes. The mixture should be airy and aromatic.
- Add each egg one at a time while mixing on low speed. Stir in vanilla extract and salt until blended, ensuring a creamy consistency without lumps.
- In a separate bowl, whisk together baking powder, baking soda, and flour. Gradually add this dry mix into the wet mixture on low speed until just combined; the dough should hold its shape but not be sticky.
- Scoop one-inch balls of dough into a greased mini muffin pan and press down gently to create an indentation in each ball. The dough should feel soft yet manageable.
- Bake for seven to eight minutes until lightly golden at the edges. Let them rest in the pan for five minutes before transferring to a wire rack to cool completely; they should feel firm yet slightly soft in the center.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie cup (30g)
- Calories: 150
- Sugar: 10g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg