Creating stuffed lemon cookies is a fun and rewarding process, starting with preparing the lemon curd filling. Begin by mixing caster sugar and cornstarch, then whisk in 1 egg, fresh lemon juice, and lemon peel until well combined. Cook this mixture over a bain-marie until it thickens, stir in unsalted butter for a smooth texture, and chill it covered for at least 30 minutes before portioning and freezing for easier handling.

Next, for the dough, cream unsalted butter at room temperature with caster sugar, lemon zest, and vanilla paste or extract in a bowl. Add 1 egg and mix thoroughly, then fold in sifted all-purpose flour, salt, and baking soda to form a firm dough. Chill the dough until it’s easy to work with, which helps in warm conditions.

1-First, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

2-In a mixing bowl, cream together unsalted butter and granulated sugar until light and fluffy; for vegan options, use plant-based butter.

3-Add the egg (or flaxseed egg substitute) and mix well to incorporate.

4-Gradually sift in flour, baking powder, and salt, blending until a soft dough forms; gluten-free blends work here too.

5-Fold in lemon zest and lemon juice for even citrus distribution.

6-On a lightly floured surface, roll dough into small circles and place a spoonful of frozen lemon curd in the center.

7-Fold the dough around the filling, seal the edges, and roll into balls, then coat in granulated white sugar.

8-Arrange on the baking sheet with space for expansion and bake for 8-9 minutes until edges are slightly golden, keeping centers soft.

9-Finally, let the cookies cool on the tray to set the filling perfectly.