Lemon Cream Sandwich Cookies
 
Prep time
Cook time
Total time
 
These dreamy lemon cream sandwich cookies melt in your mouth and have the most delicious lemon cream filling.
Author:
Serves: 12 sandwich cookies
Ingredients
Shortbread Cookies:
  • 1 cup butter (2 sticks), at room temperature or a little warmer
  • ½ cup powdered sugar? 1 cup?
  • 2 cups all-purpose flour
For the Lemon Cream:
  • 1 cup sugar
  • Zest of 3 lemons
  • 4 large eggs
  • ¾ cup fresh lemonjuice (from 2-3 lemons)
  • 2 sticks plus 5 tablespoons butter, at room temperature and cut into tablespoons
Instructions
For the cookies:
  1. Preheat oven to 375° and line two cookie sheets with parchment paper.
  2. In bowl of a stand mixer fitted with paddle attachment (a hand mixer will also work), cream butter and sugar. Start your speed low, then gradually increase it to medium to avoid a powdered sugar explosion. Beat until light and fluffy, about 2 minutes. Add in flour and mix only until just combined.
  3. Place dough on lightly floured counter. Roll out dough to about a ¼ inch thickness. Using a 2 ½“ or 3” biscuit cutter, cut out 12 cookies. Use this same cutter to cut out 12 more, but use a smaller circle (1” or smaller) to cut out circles in the middle. Place on cookie sheets and bake the cut-out cookies (and the small circles) for 10-12 minutes, and the whole cookies for 13 to 15 minutes, until lightly golden brown. Cool on cookie racks until room temperature.
For the lemon cream:
  1. Get your equipment ready. You’ll need a blender, a strainer, and an instant-read thermometer.
  2. In a medium or large heatproof bowl (make sure it will fit over a small saucepan of simmering water), rub the lemon zest into the sugar until it is aromatic. Whisk in the eggs and then the lemon juice.
  3. Set the bowl over a small saucepan filled with simmering water on medium heat. Make sure you have the thermometer either on hand or placed in the bowl so you can check the temperature regularly. Whisk the mixture constantly (it’s a workout, but if you don’t, the eggs will start to scramble), and continue to check the temperature. You’re looking for it to get to 170°F. When it’s getting close, the mixture will eventually start thickening up and the whisk will leave tracks. This took me 10 minutes, and I adjusted my heat down as the temperature passed 160°F. As soon as it reaches 170°F, remove the bowl from the heat.
  4. Holding the strainer over your blender, strain the mixture into the blender and discard the zest. Let the cream stand, stirring occasionally, until it cools down to 140°F. This should take about 10 minutes.
  5. Turn the blender to high. While it is running, add the butter 5 pieces at a time, scraping down the sides of the blender as you need to. Once all of the butter is in, keep the machine going for another 3 minutes to get it light and creamy.
  6. Pour the cream into a container, press a piece of plastic wrap against the surface so that it is airtight, and refrigerate for at least 4 hours (or overnight).
To assemble:
  1. Spoon a tablespoon or so of lemon cream onto one of the large cookies, then top with the cut-out tops. You can use the small circles you cut out to make tiny, adorable sandwich cookies as well.
Recipe by Today We Bake at http://www.todaywebake.com/lemon-cream-sandwich-cookies/