Monday, October 17, 2011

#75 - Lemon-Curd Sandwich Cookies

We were looking for another dessert, and then we saw that Food and Wine magazine had this recipe from Top Chef D.C. winner Kevin Sbraga. We couldn't resist.

Lemon-Curd Sandwich Cookies

From Top Chef Kevin Sbraga These are lemon-curd sandwich cookies, so you need ingredients for lemon-curd (lemons, gelatin, etc.) and ingredients for cookies (butter, sugar, flour, etc.). So to start off, we made the cookie dough, and let that rest for an hour in the fridge. Then we started working on the lemon-curd. You start off mixing some of the ingredients together and then double boil. Then you whisk in the gelatin, which is some weird stuff, and then you remove from the heat and whisk in some butter. And then you let that chill for an hour in the fridge just like the cookie dough. Then while the lemon-curd is still chilling, the cookie dough should have chilled long enough, and you can start rolling, cutting, and baking the cookies. When they come out, the curd will be ready, and you can start making the little sandwiches, chilling in the fridge in between layers, and then again when they're all made. Apparently, you have to chill the curd to get the gelatin all set properly. But once you've waited long enough, you should finally be able to eat these things. Ooh, and it's worth the wait. These little cookies are tasty. We're not even that big lemon people, and these little lemon sandwiches are sweet and tart and delicious. If you have a lemon, gelatin, and room in the fridge, you might want to take the time to whip up a batch of these sweet little sandwiches.

Lemon Curd
  • 3 large eggs
  • 3/4 cup sugar
  • 1 tsp finely grated lemon zest
  • 1/2 cup fresh lemon juice
  • 1 1/2 tsp unflavored powdered gelatin dissolved in 2 Tbs of water
  • 1 1/2 sticks unsalted butter, cut into cubes
  1. In a medium heatproof bowl, whisk the eggs with the sugar, lemon zest, and lemon juice.
  2. Set the bowl over a saucepan of simmering water and whisk over medium heat until thickened, about 6 minutes.
  3. Whisk in the gelatin until melted.
  4. Remove from the heat and whisk in the butter.
  5. Strain the curd through a fine sieve and refrigerate until chilled and set, about 1 hour.
  6. The lemon curd can be refrigerated for up to 2 days.

  • 2 sticks unsalted butter, softened
  • 3/4 cup sugar
  • 6 large egg yolks
  • 1 vanilla bean, seeds scraped
  • 4 oz blanched almonds
  • 1 tsp salt
  • 1 Tbs baking powder
  • 1 3/4 cups flour
  1. In a standing electric mixer, beat the butter with the sugar at medium speed until creamy.
  2. Add the egg yolks and vanilla bean seeds and beat until smooth.
  3. In a food processor, combine the almonds with the salt, baking powder, and flour and process until the almonds are finely ground.
  4. Add the dry ingredients to the mixer and beat on low until smooth.
  5. Pat the dough into 2 discs, wrap in plastic wrap, and refrigerate until chilled, about 1 hour.
  6. Preheat the oven to 350.
  7. Line 2 baking sheets with parchment paper.
  8. On a lightly floured surface, roll out the dough 1/4 inch thick.
  9. Using a 1 3/4-inch round cutter, stamp out cookies as closely together as possible.
  10. Arrange the cookies 1 inch apart on the prepared baking sheets.
  11. Bake the cookies in the upper third of the oven until lightly browned on the bottom and around the edges, for about 22 minutes.
  12. Let cool on the baking sheet, then transfer to a platter.

Lemon-Curd Sandwich Cookies
  1. Top half of the cookies with a rounded teaspoon of the lemon curd.
  2. Refrigerate until the curd is set, about 15 minutes.
  3. Top with the remaining cookies.
  4. Refrigerate for 8 hours before serving.

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