Taste & Create: Lemon Curd Cookies

Monday, March 24, 2008

Taste & Create: Lemon Curd Cookies

Taste & Create is a blogging event in which you are randomly paired up with another particpant, and each of you try a recipe from the other’s food blog. I was paired with the talented Cherrapeño. I immediately started looking for a recipe I wanted to try. Everything looks so good!! Hubby has a coworker who loves lemon, so the Lemon Curd Cookies caught my eye. I made my first lemon curd back in January and loved it.

Lemon Curd Cookies – from Cherrapeño – Adapted from The Guardian Weekend by Dan Lepard – makes ~2 dozen
I used this calculator to get my grams to cups/Tbsp conversion.

Topping:
50g (10 Tbsp) rolled oats
50g (4 Tbsp) double cream
100g good lemon curd – I made my own using this recipe – I used 1/2 cup

Base:
100g (1/2 cup) caster sugar
100g (8 Tbsp) unsalted butter, softened
zest of 1 lemon
150g (1 1/2 cup) plain flour
25g (2 tbsp) ground rice – I used organic brown rice flour

Measure the oats, cream and lemon curd into a small bowl and mix until combined. Cover the bowl with clingfilm until ready to use.

Mix the sugar and butter with the lemon zest for a couple of minutes until fluffy, then add the flour and ground rice, mix until you have a soft dough.

Roll into a cylinder about 5cm by 20cm long and wrap in cling film. Chill for at least an hour until firm.

Heat the oven to 180C/350F/Gas 4-5, line a large baking sheet with baking parchment and slice the dough into 1½cm discs. They may crumble as you cut them but you can just press the dough back together again. Space them well apart as they will spread a bit.

Spoon a teaspoon of the oaty/lemon mixture on each circle of dough and spread it to the edges.

Bake for 20-30 minutes or until the cookies have just risen and the tops are browning. Cool for a few minutes until placing on a wire rack to go cold.

I had some problems with the cookie dough. I’m not sure if it was because my conversions were off or what. When I followed the directions, after the dough came out of the fridge for an hour, it crumbled horribly. I couldn’t get it to stick together at all. It was quite crumbly when I wrapped it up but I thought it would solidify while chilling.

I ended up adding 1/2 cup soy milk to the mixture and mixed it up and re-chilled it. This helped tremendously. I was able to slice the dough once it was chilled for another hour.

My cookies didn’t spread or rise too much. But they did taste great. They also aren’t that pretty. I’m convinced that desserts that look good taste better. It’s a mental thing. Hubby even commented that the bad thing about these cookies is that they’re kinda dull looking. BUT, everyone at our family get together loved these cookies and I didn’t bring any home.

The lemon curd recipe was also taken from Cherrapeño. This lemon curd recipe was very simple to make. It was very lemony and tangy. This recipe was easy to make since it used whole eggs.

Cookies, Dessert

5 comments »

38 Responses to “What’s your secret?”

#
1

BMK — January 28, 2008 at 1:15 pm

Those are adorable! I love the idea of lemon meringue cupcakes.
#
2

~Amber~ — January 28, 2008 at 1:51 pm

They are adorable!! Great job and I am glad you had success with the recipe.
#
3

Shawnda — January 28, 2008 at 2:27 pm

Congrats on a successful challenge!
#
4

slush — January 28, 2008 at 3:03 pm

OMG, are they cute! Like little porcupines. So glad it turned out for you. Fab job!
#
5

Aparna — January 28, 2008 at 3:24 pm

I really liked your idea of making the cupcakes. No cutting up and great single sized servings. They look just great.
Makes me wonder– why didn’t I think of that?
#
6

Tempered Woman — January 28, 2008 at 3:36 pm

Hey~ I made lemon maringue cuppies too! I am so sold on making pies this way in the future- very fun. Love the spikies- great job.
#
7

Nikki57 — January 28, 2008 at 4:39 pm

Your LMP looks great! I love the cuppies
#
8

CB — January 28, 2008 at 5:22 pm

LMP cuppys rule! ::high five:: love all the pictures of your process… great job!
#
9

Marye — January 28, 2008 at 5:29 pm

I really like the little pies everyone is making..now I want to redo mine.blessings,
marye
http://bakingdelights.com
#
10

michelle — January 28, 2008 at 7:15 pm

Oh so cute! I had considered trying my second attempt in a cupcake tin… until I waited until the last minute, that is! 🙂
#
11

ruthEbabes — January 28, 2008 at 9:27 pm

Congrats! These look fabulously divine!
#
12

Butta Buns — January 28, 2008 at 9:40 pm

Ah ha, another fellow Boston baker! Your tarts are beautiful! Love the peaks on the meringue!
#
13

How To Eat A Cupcake — January 28, 2008 at 10:19 pm

Those are so perfect!

PS: I have those red measuring bowls. I love them! 😀
#
14

I(dot)J — January 28, 2008 at 11:49 pm

so SMART to have all of your ingredients out FIRST. I really should know this by now.
#
15

Dolores — January 29, 2008 at 1:52 am

Ooooh, I love your cupcake-pies. How’d you make the meringue spikey?

And what did the husband think of the final product?
#
16

breadchick — January 29, 2008 at 2:00 am

your little ones are adorable. Great job on your challenge!!
#
17

MrsPresley — January 29, 2008 at 2:35 am

your lemon meringue cupcakes are so cute! job well done! 🙂
#
18

Beth G. — January 29, 2008 at 2:36 am

They’re so cute!! Great job!! :O)
#
19

kate — January 29, 2008 at 2:54 am

i had that crust shrinkage problem too. it’s a bummer.

———-
kate
http://www.thecleanplateclub.net
#
20

Jen — January 29, 2008 at 2:58 am

Dolores – I just spread the meringue around and then using a spatula, pressed it into the meringue and pulled it out and voila! Spikes!
#
21

Andrea — January 29, 2008 at 3:06 am

Your little cupcakes are adorable! That was a great idea!
#
22

Princess of the kitchen — January 29, 2008 at 7:32 am

Your little tarts lok just lovely. well done!
#
23

Big Boys Oven — January 29, 2008 at 8:31 am

a challenge executed incrediblely well!
#
24

Deborah — January 29, 2008 at 3:54 pm

They look just perfect!!
#
25

Candace — January 29, 2008 at 4:10 pm

Nice job!
#
26

Megan — January 29, 2008 at 7:34 pm

Too cute! Love the cupcakes. I want one!
#
27

Carrie — January 30, 2008 at 12:02 am

My crust did the same thing! Your cupcakes look great though!
~Carrie from bakersbakery.wordpress.com
#
28

Lane — January 30, 2008 at 6:35 am

Your “pie-cups” look perfect. Great job!

Jane of VeganBits.com
#
29

Lunch Buckets — January 30, 2008 at 6:48 am

Very cute! Did you turn away and silently mock your husband “my mom makes a great…”, no of course you wouldn’t have, I must be projecting 🙂
#
30

Sheltie Girl — January 30, 2008 at 3:19 pm

You did a wonderful job on your lemon meringue tarts!

Natalie @ Gluten A Go Go

~ We’re lactose intolerant at our house too.
#
31

Quellia — January 30, 2008 at 5:27 pm

Nice cupcakes! And if it makes you feel any better, I’ve been a DB’er for a year and friends and family, all non-bloggers, always know what I’m making. They kinda have to since I always tape the recipe up on the kitchen cupboards!
#
32

creampuff — January 30, 2008 at 8:52 pm

Yayy! I love reading success posts like this! They look great and that’s a good idea to bake them in muffin tins. Well done!
#
33

BrineS — January 31, 2008 at 7:22 am

I love your little lemon meringues!
#
34

Jen Yu — January 31, 2008 at 5:53 pm

Awesome! I love how differently everyone’s turned out, but these little cuties are so adorable 🙂 Great job!!
#
35

Claire — February 1, 2008 at 1:34 am

So cute! I’m sure everyone enjoyed you addition to the spread!
#
36

Jigginjessica — February 2, 2008 at 4:31 pm

I love cupcake idea. One big pie seems so messy, these seem neat and tidy. Congrats on another successful challenge!
#
37

Jelli Bean — August 20, 2009 at 3:09 pm

The shrinking crust always affects my mini cupcake pies too. The trick is to make them overhang the cups enough so that they shrink down to just the right size. Your little pies are darling!
#
38

kijiji in edmonton canada — September 14, 2013 at 11:12 pm

It’s awesome for me to have a website, which is helpful in
favor of my know-how. thanks admin