I am obsessed with lemon as is most of my family. We got together for a birthday celebration/pool party, so I decided to make these bite sized lemon cookies! I have used the shortbread recipe to make these little “tarts” a couple times, but this is the first time I filled them with lemon. These would also be super cute for a bridal or baby shower.
1 c sugar
16 Tbsp unsalted butter, softened
2 tsp vanilla extract
1/4 tsp salt
2 c all purpose flour
1 tbsp water (added halfway through stirring)
Lemon Filling Ingredients:
1 ½ c sugar
6 tbsp cornstarch
¼ tsp salt
½ c freshly squeezed lemon juice (at least 3 lemons)
3 egg yolks, beaten
2 tbsp butter
1 ½ cups boiling water
2-3 tbsp lemon zest (3 if you like it more lemon-y)
For the shortbread:
1. In a large bowl, cream together butter and sugar.
2. Add vanilla, giving a quick mix.
3. Finally add salt and a little bit of flour at a time, mixing until smooth. About halfway through I added the water to help mix it all together nicely.
4. Shape dough into 2 equal discs, wrapping separately in plastic. Chill for at least 1 hour.
Meanwhile prepare lemon filling:
1. In a saucepan, stir together the sugar, salt, and cornstarch. Then, add in the lemon juice and cook over medium low heat until smooth.
2. Add the egg yolks and butter. You might get a little nervous about the consistency at this point, but it will turn out. Just keep stirring constantly until it thickens more and comes together.
3. Add 1 1/2 cups boiling water and continue to cook for 2 to 3 minutes more. The mixture will thicken a lot.
4. Make sure there are not “scrambled egg bits” in the mixture. You can either put it through a strainer or use a spoon to scoop them out. I only had a few little pieces.
5. Stir in the lemon zest.
1. Preheat oven to 350 degrees.
2. Lightly grease a mini cupcake pan.
3. Roll out the dough to about 1/4-inch thick. I like the more decorated appearance so I used a 2 ½ inch flower cookie cutter; you could also just use a round one. After you have used up all the dough, gently press cut out dough flowers into greased cupcake pan. Fork each throughout on the bottom and sides to prevent them from puffing out too much. Then transfer to the freezer for 10 minutes before putting in the oven to bake for 8-10 minutes.
4. Fill each cup ¾ full with lemon filling. Bake for an additional 5-8 minutes. Cool to room temperature, then transfer to the refrigerator to cool until completely set. Store chilled.
5. When ready to serve, sprinkle with optional powdered sugar.
JOIN OUR EMAIL COMMUNITY!
Join our Awesome Nerd Community for new content updates as well as our FLASH FREEBIES!
When you confirm your subscription, you will be taken to a confirmation page with a link to all the current flash freebies to download! Already subscribed but missed the flash freebie email? Simply confirm your subscription again for download access!
Vohn's Vittles says
These are just so darling. I love lemon & I love shortbread. This is the prettiest combination of them I’ve ever seen. I have bookmarked these to make for a summer picnic. Thanks for the recipe! ♡
Thank you! I was so excited about the fun little touch of the scalloped shortbread.
Stephanie Pass says
These are so cute! I wonder if lemon curd would work as the filling as well. It does not seem much different than your filling. I am obsessed with lemon, too! I just planted a lemon tree and can’t wait for it start producing so I can incorporate more lemons into my baking.
I definitely think you could use a lemon curd! I don’t see why not.
How much fun to plant a lemon tree! You will have to let me know how it turns out.
Renee's Kitchen Adventures says
I love all things lemon too. These look delightful. So pretty and delicate.
Thanks, Renee! I was so happy with how the scalloped shortbread turned out!
I love the idea of lemon and shortbread. If I substitute lemon curd for your filling, would I still only bake the shortbread for 8-10 minutes?
I haven’t ever tried it with a lemon curd, but I would assume that you would still cook the shortbread the first time for the same amount of time (8-10 minutes). I am not sure about whether you would put it in the oven the second time or not. Sorry I can’t be of more help.
Danielle Driscoll says
These cookies are perfect for a summer party. I also love lemon! Thanks for sharing at Silver Pennies Sundays! x
Melanie LaDue says
Thank you for linking up at The Weekly Creative!! We’d love for you to come over to our newest link party: at The Inspiration Network: DELISH- a desserts only link party. Bring your desserts and let’s party!!
Melanie and Diana
The Inspiration Network
Thank you! I just connected with the Inspirations Network on social media and I will definitely be linking up this week!
Setting for Four says
These look positively delicious! Thanks for sharing at Project Inspired!! Pinned to our group pinboard for some extra luv! Heather
I just wanted to let you know that I featured your wonderful project on homework. Thanks so much for sharing it on The Inspiration Board. Have a great weekend!
Thanks, Carolyn!! I am so excited. 🙂
Little Koo says
Oooh, yum! I love making shortbread but not thought of shaping them into cases for a filling before! I’ll be trying this one out 🙂
They were so delicious!
Kendra Williams says
Maggie, your lemon shortbread flowers look amazing!