⅔cupwhite sugar((130 grams) I like to use superfine)
2teaspoonsfinely grated lemon zest
2 ¼cupsall purpose plain flour((280 grams))
½cuplemon curd(you may not need all of it)
Instructions
Preheat the oven to 340ºF (170º C) and prepare two baking sheets lined with parchment paper.
Using a hand or stand mixer, beat the butter, sugar and lemon zest until light and creamy. Scrape down the sides and the bottom of the bowl as needed.
Add half the flour and combine until just incorporated.
Add the remaining flour and again mix until just combined.
Shape into 1 inch smooth balls and place 2 inches apart on prepared baking sheets.
Make an indentation with your thumb, the end of a wooden spoon or as I did, then end of a honey dipper which was the perfect size.
Fill each indentation with a ½ teaspoon of lemon curd.
Place the baking sheets with prepared cookies in the freezer for 15 minutes.
Bake in the preheated over for 13-16 minutes until very lightly colored.
Cool for about 5 minutes before transferring to wire racks to cool
Notes
Tips for SuccessWhen making the indention for the lemon curd, push straight down, but only about halfway. Don't smash the dough and flatten it out or make indentation too deep. The deeper the hole, the wider the cookies will spread. The secret is a wide but not so deep hole which means the lemon curd doesn’t bubble up and over the cookies.See above for more information under the "Tips for Success and FAQ's" section.