Ingredients
For the Lemon Curd
- 1/2 cup granulated sugar
- 3 large egg yolks
- 3 tablespoons lemon zest (from about 2 large lemons)
- 1/4 cup fresh lemon juice (from 2-3 large lemons)
- 1/4 cup unsalted butter, cold and cubed
For the Cookie
- 2 1/4 cups all-purpose flour
- 1 tablespoon cornstarch
- 2 teaspoons baking powder
- 1/4 teaspoon Diamond Crystal kosher salt
- 1/4 teaspoon ground cardamom
- 1/2 cup unsalted butter, room temperature
- 8 oz cream cheese, room temperature
- 1 1/2 cups organic cane sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1 teaspoon vanilla bean paste
- 1/2 teaspoon high-quality coconut extract
For the Cookie Coating
- 1/2 cup granulated sugar
- 1 cup powdered sugar
Make the Lemon Curd
In a medium saucepan, whisk the granulated sugar and egg yolks together until they’re smooth. Add the lemon zest and juice and whisk it all together.
Place the pan over low-medium heat and stir constantly as it heats up. The mixture will start to thicken and bubble. Once you see bubbles, it should be done. If you have a thermometer, you’re looking for a temperature of about 160F.
Take the pan off the heat and add the cold, cubed butter. Stir until the butter has completely melted and the curd is smooth.
Strain the curd into a bowl to get rid of the zest and any bits of cooked egg. Cover it by placing plastic wrap directly on the surface of the curd – this keeps a skin from forming. Let it cool at room temperature while you make the cookies.
Make and Shape the Cookies
Get your oven preheating to 350F and line a baking sheet with parchment paper.
In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, kosher salt, and cardamom.
In a large bowl with a hand mixer, or in a stand mixer, beat the room-temperature butter and cream cheese together on medium-high speed until they’re smooth and there are no lumps. Stream in the cane sugar and beat for another minute or two until the mixture is light and fluffy.
Add the egg, egg yolk, vanilla bean paste, and coconut extract and mix on medium speed until just combined. Then, add the dry ingredients and mix on low speed until a thick, sticky dough forms.
Set up two small bowls, one with granulated sugar and one with powdered sugar.
Use a large cookie scoop (about 3 tablespoons) to portion out the dough. Drop the dough ball directly into the granulated sugar and toss it to coat – this will keep your hands from getting too sticky.
Roll the dough into a ball, then roll it generously in the powdered sugar. Place the coated ball on your lined baking sheet.
Use the back of a rounded tablespoon to press an indent into the center of each cookie. Fill each indent with a heaping teaspoon of the lemon curd.
Bake the Cookies
Place the cookies on the baking sheet, leaving about 3 inches of space between them since they will spread.
Bake for 11-13 minutes. The cookies should be set, and the curd will be bubbling up a bit. The curd will set more as the cookies cool.
Let the cookies cool on the baking sheet for about 5 minutes before you move them to a wire rack to cool completely. You can dust them with a little more powdered sugar if you like.
Coconut Lemon Bar Cookies
Ingredients
For the Lemon Curd
- 1/2 cup granulated sugar
- 3 large egg yolks
- 3 tablespoons lemon zest from about 2 large lemons
- 1/4 cup fresh lemon juice from 2-3 large lemons
- 1/4 cup unsalted butter cold and cubed
For the Cookie
- 2 1/4 cups all-purpose flour
- 1 tablespoon cornstarch
- 2 teaspoons baking powder
- 1/4 teaspoon Diamond Crystal kosher salt
- 1/4 teaspoon ground cardamom
- 1/2 cup unsalted butter room temperature
- 8 oz cream cheese room temperature
- 1 1/2 cups organic cane sugar
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 1 teaspoon vanilla bean paste
- 1/2 teaspoon high-quality coconut extract
For the Cookie Coating
- 1/2 cup granulated sugar
- 1 cup powdered sugar
Instructions
- Whisk sugar and egg yolks in saucepan. Add lemon zest and juice.
- Cook over low-medium heat, stirring constantly until bubbling and thickened (160F).
- Remove from heat, stir in cold butter until melted. Strain curd, cover with plastic wrap. Cool.
- Preheat oven to 350F. Line baking sheet with parchment.
- Whisk flour, cornstarch, baking powder, salt, and cardamom.
- Beat butter and cream cheese until smooth. Add sugar, beat until fluffy.
- Mix in egg, yolk, vanilla, and coconut extract. Add dry ingredients until dough forms.
- Set up bowls with granulated and powdered sugar.
- Scoop 3 tablespoon portions, roll in granulated sugar, then powdered sugar.
- Place on baking sheet 3 inches apart. Make indent with spoon, fill with lemon curd.
- Bake 11-13 minutes until set and curd bubbles.
- Cool 5 minutes on sheet, then transfer to wire rack.
Notes
