Sweet and tangy meyer lemon curd fills aromatic Earl Grey shortbread thumbprint cookies for a seasonal take on a classic cookie.
Keyword: citrus, cookies, lemon, tea
Meyer Lemon Curd
Zest of two lemons
1/2cupmeyer lemon juice120ml
1stick unsalted butter113g
Earl Grey Shortbread
2TablespoonsEarl Grey tea
extra sugarfor decorating
For the Lemon Curd
Whisk the eggs and sugar together until fully combined, then add the zest, juice and salt. Over medium low heat, cook the mixture until thick, stirring constantly. To test for doneness, dip a spoon in the curd, then draw a line through the curd. The edges of the line should stay clean without any curd running back into it.
Remove from the heat and whisk in the butter until fully melted. Cool to room temperature then store in the refrigerator.
For the Earl Grey Shortbread
Cream the butter and sugar together until light and fluffy, 3-5 minutes. Add the earl grey and stir to combine, then add all of the flour and a heavy pinch of salt. Mix until the dough just comes together.
Portion the dough into 1 tablespoon portions using a cookie scoop or a spoon. Dip the dough into sugar if desired. Press your thumb or a round teaspoon measure or the handle of a wooden spoon into the center of the cookie, leaving an indentation. Refrigerate the dough for at least two hours, up to overnight, to allow the tea flavor to bloom in the dough.
When ready to bake, preheat the oven to 350F. Arrange the cookies on a parchment lined sheet tray. Bake for 10-12 minutes, or until very lightly golden brown.
Allow the cookies to cool for a few minutes before filling with the meyer lemon curd. Cool completely before serving.
The lemon curd makes more than you need for this recipe. It keeps for weeks and is delicious on everything, but feel free to cut the recipe in half for less leftovers.
You can also fill the thumbprint cookies with the meyer lemon curd before baking for a sturdier filling that's better for stacking and travel. the baked curd will be a little less tangy compared to the fresh.