I’m not sure how to best describe these tasty little morsels, except for DELICIOUS! In honour of my love for all things lemon, I couldn’t pass this recipe by without having a try, and have converted it to the Thermomix while I was at it.
Have you ever tried a lemon bar/slice with a soft, cakey base and tangy lemon curd filling? These cookie cups are a take on the very popular slice – but with the ease of not having to cut the slice and making them very easy to serve and pop into your mouth!
I found the original recipe here (if you want to make them without using a Thermomix)…and the curd recipe was from here.
For the lemon curd:
100g butter
zest of 1 lemon
juice of 2 lemons
2 eggs
1 egg yolk
150g caster sugar
For the cookies:
120g butter
110g sugar
180g icing sugar
100g canola oil
1 egg
1/2 tsp vanilla essence
260g plain flour
85g wholemeal plain flour
1/2 tsp salt
1/2 tsp bicarb soda
1/2 tsp cream of tartar
To make lemon curd:
Place all ingredients into the TMX, chop on speed 7 for 5 seconds.
Insert butterfly, cook for 8 minutes on 80 degrees at speed 3.
Pour into jars, store in fridge.
Allow to cool before adding to cookies – mine was in the fridge overnight so not sure how warm curd would go?
To make cookies:
Place butter, sugar and icing sugar into the TMX, cream on speed 3 for 1 minute.
Add oil, egg and vanilla, beat on speed 4 for 20 seconds.
Add flours, salt, bicarb and cream of tartar, mix until just combined on speed 3 for 15-20 seconds.
Place 1 tablespoon of cookie mixture into greased mini muffin tin.
Bake in moderate oven for 8 minutes.
Remove from oven and make a deep indent into each cookie using the end of a wooden spoon or your finger.
Fill with about 1 teaspoon of lemon curd.
Put back into oven and cook for a further 4 minutes or until edges are starting to go a light golden brown.
Cool in tin for 10 minutes, then gently remove and place on a cooling rack. Dust lightly with icing sugar before serving.
Makes 30.
