Made with Meyer lemons in three parts—lemon curd, cookie, and icing—these Triple Lemon Citrus Cookies are immensely bright and flavorful! You will delight in their fresh and rich taste.
Bursting with Lemony Flavor
Fresh lemon juice and zest go into each part of these Triple Lemon Citrus Cookies. The cookie portion itself is super simple to make. It bursts with lemony goodness, even before you add the lemon icing and lemon curd on top.
The dough ingredients include both butter and coconut oil, which together, give the cookie a light but not overly delicate texture. You use vanilla bean paste and a tish of salt in the dough also, so the cookie’s lemon essence blooms with every bite. If you do not have access to vanilla bean paste or whole vanilla beans to scrape out the paste, use a pure extract instead. Chilling the dough a short time makes it easier to roll out.
Lovely Limoncello Liqueur
Limoncello goes into the curd. If you’re like me and don’t normally have that lovely Italian liqueur around, buy the tiny sized bottles (like those served on airplanes). I try to keep some on hand for recipes like this, or for when a craving comes on. on. Any time I smell or taste limoncello, I daydream of sitting in a flower garden in Italy, sipping a glass of it while sunbeams and the liqueur warm me inside and out. In fact, the scent of lemon itself is enough to fill me with sunshine.
Make Ahead, Make Extra
Last tips: I like to make the lemon curd ahead of time…and usually in a double batch. As a result, I have extra to use in other ways and I don’t feel rushed waiting for the mixture to cook and thicken. If you don’t want to take on homemade from scratch lemon curd at this time, there are jar/pre-made options like Dickenson’s and other, available in most grocery stores.
Recipe credit goes to Rozanne Gooding who won with them at the San Diego County Fair (2013).
I hope you make these citrus sweet treats soon…and enjoy them as much as I do.