Sun Cookies with Lemon Curd:
Lemon Curd: (400 ml)
- 2 lemons
- 150 gr unsalted butter, room temperature
- 2 eggs, room temperature
- 125 gr castor sugar
Place butter in a small pan and let it melt slowly. Squeeze the lemon juice in the pan and stir through. Meanwhile mix the sugar and eggs until airy. Pour the butter mixture with the eggs and stir through. Add everything back into the pan and bring to a boil. Let it simmer on low until the mixture thickens, for about 2 minutes. Pour it in a sterilized jar and place it in the fridge to cool down. It will thicken more.
The lemon curd will keep for about a week and a half.
Sun Cookies: (about 12-15 cookies)
- 110 gr butter, room temperature
- 50 gr powdered sugar
- 1 egg yolk, room temperature
- 150 gr flour
- 25 gr corn flour
- lemon curd
Pre heat the oven to 180 degrees. Place a baking sheet on your baking tray. Mix the butter with a mixer. Sift the powdered sugar in the bowl and mix together. Then add the egg yolk and mix again. Sift flour and corn flour and stir through with a spoon, and eventually using your hands to form a nice ball of dough. Only until there are no trances of flour left, do not over knead!
Put some flour on your work desk. Roll the dough until you have the height of your cookie cutter. Use the cutter to make cookies. Roll the dough again until you have not enough left to cut out another cookie.
Place on the baking sheet, and gently make a hole with your thumb in the middle of the cookie, but do not stick it all the way through. Fill the holes with lemon curd. The cookies won't grow much bigger so you can place them fairly close to each other.
Bake for 10 minutes, but not more than that. If you do, the lemon curd starts to caramelize (well at least with the home made version) The cookies will stay fairly light.