Lemon Snowdrops With Orange Blossom Lemon Curd
A rich and fancy cookie with lemon curd filling.
Ingredients
Cookie Ingredients:
2 cups all-purpose sifted flour
¼ teaspoon kosher salt
1 cup unsalted butter, room temperature
½ cup sifted confectioners’ sugar
1 teaspoon fresh lemon juice
1 teaspoon fresh lemon zest
¾ cup sifted confectioners’ sugar, to finish
Lemon curd Ingredients:
1 egg, slightly beaten
2/3 cup cane sugar
3 tablespoons fresh lemon juice
1 ½ tablespoons unsalted butter
½ teaspoon orange blossom water
Preparation
1. Preheat the oven to 400 degrees Fahrenheit. Line two baking sheets with parchment paper or baking mats.
2. In a medium bowl, whisk together the flour and salt; set aside.
3. In a large bowl, cream the butter, powdered sugar, lemon juice, and lemon zest. Slowly add in the flour mixture, beat until combined.
4. Use a small ice cream scoop, scraping any extra on the side of the bowl. Split the dough into two marble size balls. Drop the cookies onto the lined baking sheet, place 1 inch apart. Flatten the cookies slightly with a spatula or fingertips. Bake for 8-10 minutes. Remove from oven, use a spatula, and place the cookies onto a wire rack, let cool.
5. Place lemon curd ingredients into the top of a double boiler. Cook over hot water until thick, whisking constantly. Set aside allow to cool.
6. Once cooled, spread filling on each side of cookie, sandwich together, roll in confectioners’ sugar.
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