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Pillowy Strawberry Lemon Curd Sandwich Cookies

pillowy strawberry lemon curd sandwich cookies - featured image
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Soft, pillowy sandwich cookies filled with tangy homemade lemon curd and sweet strawberry jam, perfect for summer indulgence.

Ingredients

Scale
  • 2 ½ cups all-purpose flour (320g)
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup unsalted butter (227g), softened
  • 1 cup granulated sugar (200g)
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon fresh lemon zest
  • ½ cup fresh lemon juice (120ml)
  • ¾ cup granulated sugar (150g) for lemon curd
  • 3 large eggs for lemon curd
  • 6 tablespoons unsalted butter (85g), cubed for lemon curd
  • 1 tablespoon lemon zest for lemon curd
  • ½ cup strawberry jam (160g), preferably homemade or high-quality brand

Instructions

  1. Prepare the Lemon Curd: In a medium bowl, whisk together the eggs, sugar, lemon juice, and lemon zest until well combined.
  2. Set up a double boiler by simmering water in a pot and placing the bowl on top, making sure it doesn’t touch the water.
  3. Continuously whisk the lemon mixture over gentle heat. Slowly add the cubed butter, whisking until the mixture thickens and coats the back of a spoon (about 7-10 minutes).
  4. Remove from heat and strain through a fine mesh sieve if desired. Let cool completely, then refrigerate.
  5. Make the Cookie Dough: Preheat oven to 350°F (175°C). Sift together flour, baking powder, and salt.
  6. In a large bowl, cream softened butter and sugar until light and fluffy (3-5 minutes).
  7. Add eggs one at a time, beating well after each addition. Stir in vanilla extract and lemon zest.
  8. Gradually add dry ingredients to wet, mixing on low speed just until combined. Avoid overmixing.
  9. Shape and Bake: Scoop dough into 1 tablespoon balls and place on parchment-lined baking sheets, spaced 2 inches apart.
  10. Flatten each ball to about ½ inch thickness.
  11. Bake for 12-15 minutes until edges are lightly golden but centers remain soft.
  12. Transfer cookies to cooling rack and cool completely.
  13. Assemble Sandwich Cookies: Spread about 1 teaspoon lemon curd on one cookie, then a thin layer of strawberry jam over the curd.
  14. Top with another cookie and press gently to sandwich without squeezing out filling.
  15. Repeat with remaining cookies and refrigerate for 30 minutes to set.

Notes

If lemon curd is too runny, chill longer or add a pinch of cornstarch during cooking. Chill dough 15 minutes before shaping if cookies spread too much. Use softened but not melting butter for best texture. Avoid overbaking to keep cookies pillowy soft. Store in airtight container in fridge up to 5 days or freeze up to 2 months.

Nutrition

Keywords: strawberry lemon curd sandwich cookies, summer cookies, pillowy cookies, homemade lemon curd, easy sandwich cookies, summer dessert

Find it online: https://perkypan.com/pillowy-strawberry-lemon-curd-sandwich-cookies-recipe-easy-and-perfect-for-summer-indulgence/