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Toasted Marshmallow Lemon Pie Cookies

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Yields18-24 cookies
Prep Time20
Total Time32

Ingredients:

For the Lemon Curd: 

4 oz fresh lemon juice

3 lemons zested 

⅔ cup sugar

2 whole eggs 

¼ cup soft butter

 

For the Cookie Dough:

¾ cup soft butter

½ cup sugar

¼ cup brown sugar

½ cup powdered sugar

2 Tbsp cornstarch

1 tsp baking powder

1 ½ cup all-purpose flour

1 egg + 1 yolk

Directions:

For the Lemon Curd: 

In a small saucepan, combine lemon juice and lemon zest. Bring to a very HOT simmer. 

Simultaneously begin to whisk together the sugar and eggs until the sugar is completely dissolved and the mix is pale in color. Don’t skip this step, it’s crucial.* 

Gently whisk the hot lemon juice mixture into the egg/sugar mixture. Add it in increments, being careful not to cook your eggs. 

Whisk the entire time you are tempering. Once you have added in all the juice, pour the mixture back into the saucepan and cook on medium low heat until thickened. It will boil like a custard. Whisk for 3 full minutes continuously. 

Pour the mixture into a bowl and cover with plastic wrap directly touching the curd, this will keep a skin from filming on top. 

You can keep for up to a week in the refrigerator.

 

For the Cookie Dough:

Cream together butter and all the sugar until nice and smooth. You can use a paddle attachment in a KitchenAid or do this by hand with a whisk. 

Scrape down the sides of the bowl so everything is nice and regrouped in the center. 

Add in your eggs one at a time and mix in between to keep the batter smooth. 

Add in all of your dry ingredients at once. Mix to combine until the dough forms. Mix just enough for all the flour to be absorbed. [Don’t overmix]

If the dough is a little sticky, place in the refrigerator for an hour before you roll and bake them. 

I like to roll them in balls of 50g and space them out nicely on the sheet pan. 

SCATTER the cookies on a sheet pan, and allow to bake at 350°F about 12 minutes until the top is white and the edges are golden brown. 

Allow them to cool for a few minutes and push down the center of the cookie gently to create the perfect hole for the lemon curd to sit. 

Allow cookies to cool completely before adding the lemon curd.

Recipe and photo by: Bake it with Mel

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