Name: Petite Lemon Curd Cookies
Yield: Makes 6 to 7 dozen cookies
Ingredients: Ingredients for basic butter cookies; 1 1/2 cups confectioners sugar for dredging and dusting; 3/4 cup fresh lemon juice; 1 tablespoon finely grated fresh lemon zest; 3/4 cup granulated sugar; 1 stick (1/2 cup) unsalted butter, cut into bits; 2 tablespoons cornstarch; 1/2 teaspoon salt; 4 large egg yolks; Special equipment: a 1 1/4-inch round cookie cutter; a pastry bag fitted with small plain tip or a heavy-duty sealable plastic bag (not pleated)

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Petite Lemon Curd Cookies

Active time: 1 1/4 hr Start to finish: 2 3/4 hr (includes cooling)

Cooks' notes:

• Cookies (baked and coated with confectioners sugar but not filled with lemon curd) keep, layered between sheets of wax paper or parchment, in an airtight container at room temperature 1 week. • Lemon curd (before filling cookies) can be made 1 day ahead and chilled, covered. • Sandwiched cookies (without additional confectioners sugar) keep, layered between sheets of wax paper or parchment in an airtight container, chilled, 4 days.

Recipe notes

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Recipe notes

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