Lemon Curd Cookies You Gonna Love Making in Your Pressure Cooker
Soft, buttery thumbprint cookies filled with tangy lemon curd, baked to perfection with a cozy touch from your pressure cooker and oven. A delightful balance of zesty brightness and melt-in-the-mouth goodness.
Equipment
- 1 Mixing bowl Medium and large
- 1 Whisk
- 1 Baking sheet Lined with parchment
Ingredients
Main ingredients
- 2 cups all-purpose flour
- 1 pinch kosher salt
- 1 cup unsalted butter soft but cold
- ½ cup granulated sugar
- 2 teaspoons lemon zest
- 1 tablespoon lemon juice
- 2 egg yolks
- 1 teaspoon vanilla extract
- ¾ cup lemon curd
- ¼ cup confectioners’ sugar for dusting
Instructions
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour and kosher salt. Set aside.
- In a large bowl, cream the butter with granulated sugar until it’s light and fluffy.
- Beat in lemon zest, lemon juice, egg yolks, and vanilla extract until smooth and combined.
- Gradually stir in the flour mixture until a soft dough forms. Do not overmix.
- Roll dough into 1-inch balls and place them on the baking sheet about 2 inches apart.
- Use your thumb or back of a spoon to make an indentation in each cookie ball.
- Spoon about ½ teaspoon lemon curd into each indentation.
- Bake for 12–14 minutes or until edges are lightly golden.
- Let cookies cool on sheet for 5 minutes then transfer to a wire rack to cool completely.
- Just before serving, dust with confectioners’ sugar.
Notes
Store cookies in airtight containers at room temperature for 4–5 days or freeze for longer freshness.