Ingredients:
Lemon Curd Filling:
55 grams caster sugar
4 grams cornstarch
1 egg
45 grams fresh lemon juice
Lemon peel from approximately 1/4 lemon
22 grams unsalted butter
Lemon Cookie Dough:
110 grams unsalted butter, room temperature
110 grams caster sugar
Lemon zest from 3/4 of a lemon
1 teaspoon vanilla paste or extract
1 egg
200 grams all-purpose flour
A pinch of salt
1/2 teaspoon baking soda
Granulated white sugar for coating
Directions:
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