Best Petite Lemon Curd Cookies Recipes

LEMON CURD COOKIES

Steps:

• Cream butter and sugar until light and fluffy. Beat in egg and extracts. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Stir in pecans. Divide dough in half; shape into logs. Wrap each in plastic. Refrigerate until firm, 1-2 hours., Preheat oven to 350°. On a floured surface, roll each portion to 1/8-in. thickness. Cut with a floured 3-in. fluted round cookie cutter. With a floured 1/2-in. round cookie cutter, cut out centers of half the cookies. Place solid and window cookies 1 in. apart on ungreased baking sheets. Bake until lightly browned, 10-12 minutes. Remove to wire racks to cool., For filling, combine sugar, cornstarch and salt in a small saucepan. Stir in lemon juice until smooth. Over medium heat, cook and stir until slightly thickened and bubbly, about 2 minutes. Stir a small amount of hot mixture into egg yolks. Return all to pan. Bring to a gentle boil, stirring constantly until mixture reaches 160° and coats the back of a metal spoon, about 2 minutes longer. Remove from heat; stir in butter and lemon peel. Pour into a bowl; cover surface with plastic wrap. Chill 2-3 hours (mixture will be thick)., Spread 1 tablespoon filling on bottoms of solid cookies; top with window cookies, pressing down lightly. Sprinkle with confectioners' sugar. Refrigerate.

GINGER-LEMON CURD PETITE PIES

Steps:

• In 1-quart saucepan, mix granulated sugar and cornstarch. Stir in lemon peel, lemon juice, eggs and ginger with whisk until blended. Cook over medium heat about 2 minutes, stirring constantly, until mixture thickens and boils. Remove from heat; pour into medium bowl. Cover with plastic wrap; refrigerate 30 minutes or until completely cool.
• Meanwhile, heat oven to 375°F. Line 2 cookie sheets with cooking parchment paper. On lightly floured surface, roll 1 pie crust to 1/8-inch thickness. With 3-inch round cookie cutter, cut out 16 rounds (you may need to reroll scraps to get 16 rounds). Place on cookie sheet. With fork, poke holes all over rounds. Repeat with second pie crust-except don't poke with fork. With 1 1/2-inch heart-shaped cookie cutter, cut out flower or heart from center of second batch of rounds. Place on cookie sheet.
• Bake 8 to 10 minutes or until golden brown. Remove from cookie sheets to cooling racks; cool completely.
• To serve, place 1 plain pastry round in each of 16 jumbo paper baking cups. Top each with about 1 tablespoon lemon curd. Sprinkle powdered sugar over rounds with flower or heart cutouts; place 1 round over lemon curd in each cup.