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Italian Lemon Stuffed Cookies Recipe

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4.2 from 15 reviews

These Italian Lemon Stuffed Cookies feature a delicate, thin buttery cookie dough filled with a luscious homemade lemon pastry cream. Perfectly baked until slightly golden, they are then finished with a sweet and tangy lemon glaze for an irresistible citrus treat.

Ingredients

For the Lemon Pastry Cream

  • ½ cup milk (2%)
  • ½ cup whole/heavy cream
  • Peel from 1-2 lemons (no white pith)
  • 2 large egg yolks
  • ⅓ cup granulated sugar
  • 1 ½ tablespoons all purpose flour
  • ½ teaspoon vanilla extract

For the Cookie Dough

  • 1½ cups + 3 tablespoons all purpose flour (210 grams total)
  • ¼ teaspoon baking soda
  • ½ cup + 2 ½ tablespoons powdered/icing sugar (78 grams total)
  • 1 pinch salt
  • Zest from ½ lemon
  • 2 large egg yolks
  • ½ cup + 1 ½ tablespoons cold butter (133 grams total)

For the Lemon Glaze

  • 3-4 tablespoons powdered/icing sugar
  • ½ tablespoon whole/whipping cream
  • 1 tablespoon lemon juice

Instructions

  1. Prepare Lemon Pastry Cream: In a medium pot, gently heat the milk, cream, and lemon peel on medium-low until very hot but not boiling. Remove from heat and let cool slightly. In another pot, whisk together 2 egg yolks, sugar, flour, and vanilla until smooth. Slowly strain the warm milk mixture through a sieve into the egg mixture, discarding the rind. Continuously whisk over medium-low heat until thickened. Remove from heat, let cool 15 minutes, then transfer to a bowl. Cover with plastic wrap directly on the surface and refrigerate for 1-2 hours.
  2. Make Cookie Dough: While the pastry cream chills, combine flour, baking soda, powdered sugar, salt, and lemon zest in a mixing bowl or food processor. Add the egg yolks and cold butter, then pulse or mix with flat beaters until dough forms. Transfer to a floured surface, shape into a ball, wrap in plastic, and refrigerate 45-60 minutes.
  3. Preheat Oven: Set your oven to 350°F (180°C). Line a large baking sheet with parchment paper.
  4. Shape and Fill Cookies: Roll chilled dough to about 1/8 inch thickness on a floured surface. Cut out 20 medium circles (~3 inches/7 cm). Stir pastry cream well. Spoon heaping teaspoons onto 10 dough circles, then cover each with a second circle, gently doming the top to avoid flattening the filling. Seal edges using wet fingers or press with fork tines then wet fingers. Place on the baking sheet.
  5. Bake Cookies: Bake for 12-14 minutes until edges are slightly golden. Cool on the baking sheet briefly, then transfer to a wire rack to cool completely.
  6. Prepare Lemon Glaze: Whisk together powdered sugar, cream, and lemon juice in a small bowl. Adjust powder sugar or lemon juice to your desired glaze consistency.
  7. Finish and Serve: Once cookies are cool, dust with powdered sugar or drizzle with lemon glaze. Serve and enjoy these refreshing, creamy-filled Italian lemon cookies.

Notes

  • Ensure the lemon peel used for the cream has no white pith to avoid bitterness.
  • Chilling both the pastry cream and dough is essential for best texture and ease of rolling.
  • Use cold butter for the dough to achieve a tender, melt-in-the-mouth cookie.
  • The domed shape of the cookie top prevents flattening of the creamy filling during baking.
  • Cookies keep well in an airtight container for 2-3 days, best eaten fresh.

Find it online: https://cookedbygrace.com/italian-lemon-stuffed-cookies-recipe/