Lemon Cream Cookies Recipe

Welcome to the delightful world of Lemon Cream Cookies! If you’re a fan of zesty and sweet treats, you’re in for a treat. Follow this comprehensive guide to create these mouthwatering cookies that will surely leave a lasting impression on your taste buds.

History and Origins

The origins of Lemon Cream Cookies can be traced back to the perfect combination of buttery cookies and a tangy lemon filling. While the exact origin is uncertain, these cookies have become a beloved treat in many households, offering a burst of citrusy goodness with every bite.

Tools, People, and Cooking Time

To embark on this culinary adventure, you’ll need the following:

  • Tools: Mixing bowl, round cutter, pastry bag
  • Number of People: Perfect for a small gathering, serving approximately 10 people
  • Cooking Time: Approximately 20 minutes baking time, plus additional time for preparation

Ingredients and Substitutes

For the cookies:

  • 200 grams of wheat flour
  • 1 unit of egg yolk
  • 80 grams of icing sugar
  • 1 teaspoon of lemon zest
  • 1 pinch of baking powder
  • 50 grams of unsalted butter

For the lemon cream:

  • 100 grams of icing sugar
  • 2 Lemons
  • 50 grams of unsalted butter

Ingredient Notes:

If you find yourself without a specific ingredient, fear not! Here are some substitutes:

  • Replace wheat flour with almond flour for a gluten-free alternative.
  • Use margarine instead of unsalted butter.
  • Substitute lemon zest with orange zest for a different citrus twist.

Preparation

Follow these steps to create the perfect Lemon Cream Cookies:

  1. In a bowl, mix the softened butter with the icing sugar until a homogeneous mixture is obtained.
  2. Add lemon zest and egg yolk, continue mixing.
  3. Finally, add the flour and baking powder; mix well until you get a uniform dough. Form a ball and refrigerate the cookie dough for 10 minutes.
  4. After refrigeration, on a floured surface, roll out the dough to a thickness of one centimeter. Use a round cutter to shape the cookies.
  5. Place the cookies on a silicone mat and bake them at 170°C for 20 minutes. Allow them to cool once baked.
  6. For the lemon filling, beat softened butter with icing sugar and lemon juice until a smooth and homogeneous texture is achieved.
  7. Transfer the filling into a pastry bag, apply a dollop of cream on one cookie, and place another on top, resembling alfajores. Repeat for all cookies.

Top 4 Mistakes and How to Avoid Them

Mistake 1: Overmixing the Dough

Overmixing can lead to tough cookies. Mix until just combined to maintain a tender texture.

Mistake 2: Incorrect Baking Temperature

Ensure your oven is preheated, and stick to the recommended temperature to avoid undercooked or burnt cookies.

Mistake 3: Neglecting Refrigeration

Chilling the dough is crucial for easy handling and achieving the right cookie shape. Don’t skip this step!

Mistake 4: Uneven Lemon Filling

Distribute the lemon cream evenly to ensure a balanced flavor in every bite.

FAQ

Q1: Can I use whole wheat flour instead?

A: While it will alter the texture slightly, you can substitute whole wheat flour for a healthier option.

Q2: Can I freeze the cookie dough?

A: Yes, you can freeze the dough for later use. Just thaw it before rolling and cutting.

Q3: Can I use bottled lemon juice?

A: Freshly squeezed lemon juice is recommended for the best flavor, but bottled juice can be used in a pinch.

Q4: How long do these cookies stay fresh?

A: Stored in an airtight container, these cookies stay fresh for up to a week.

Q5: Can I make the cookies smaller?

A: Absolutely! Adjust the size to your preference, but be mindful of the baking time.

Conclusion

Congratulations! You’ve successfully navigated the art of crafting Lemon Cream Cookies. Share these delectable treats with friends and family, and let the zesty goodness brighten up your day. Happy baking!

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