recipe: lemon curd cookie cups

If you follow me on Twitter you may have seen that I tweeted a pic of these bad boys last week. They were too good not to share (the recipe, that is - I wolfed down most of these myself!) so... here it is. I made small adaptations to the original recipe and decided to use my own fat-free version of lemon curd.  

Lemon curd cookie cups

Ingredients: 
1 3/4 cups all purpose flour
1/2 cup whole wheat flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1/2 cup butter, softened
1/2 cup sugar
1/2 cup icing sugar (powdered sugar)
1/2 cup canola oil
1 egg
1/2 teaspoon lemon extract
1/2 teaspoon vanilla extract
3/4 cup lemon curd (recipe below)
icing sugar for decorating, optional

Directions:

1. Preheat oven to 180°C.

2. Combine the flours, salt, baking soda and cream of tartar in a small bowl and set aside.

3. In a large bowl, cream butter and sugars until light and fluffy. Beat in the oil, egg and extracts. Add flour mixture to creamed mixture and stir until combined.

4. Use a tablespoon-sized amount of dough to line each cup in a greased muffin tray. Bake for 8 minutes.

5. Remove from oven. Fill each cookie cup with a teaspoon of lemon curd. Return to the oven and bake for an additional 4 minutes, or until cookies are firm and lightly browned on the sides. Remove to wire racks to cool.

6. Sprinkle the edges to the cookies with icing sugar.

Fat-free lemon curd recipe


Ingredients:

4 eggs
200g castor sugar
120ml lemon juice
finely grated rind of 2 lemons
10ml cornflour


Directions:


Beat eggs and sugar until light and fluffy. Add remaining ingredients and beat to combine. Microwave for 2 minutes, stir well. Now microwave on High (70%) for 2 minutes more, stirring at the end of each minute. Reduce power setting to Medium (50%) and microwave for 1 to 2 minutes more. Beat well. Cool slightly.

If you have leftover lemon curd after filling the cookie cups, pour into medium-sized jars and cover when cold. Store in the fridge.