Lime Curd Cookies
This recipe is inspired by (Kat's Recipe for Lemon Curd Cookies)["https://theloopywhisk.com/2023/04/07/gluten-free-lemon-curd-cookies/"].
Lime curd cookies are a delightful fusion of tangy lime curd and soft, chewy cookies. Inspired by the classic lemon curd, these cookies offer a unique twist with the sharp and vibrant flavors of lime. The combination of the zesty lime curd center with the chewy cookie exterior makes every bite a refreshing experience. But what exactly goes into making these delightful treats?
Ingredients
Lime Curd
- 100 g caster/superfine or granulated sugar
- Zest of 2 limes
- 3 US large/UK medium egg yolks, room temperature
- ¼ tsp salt
- 60 g freshly squeezed lime juice
- 55 g unsalted butter, cubed
For the Lime Cookies
- 150 g caster/superfine or granulated sugar
- Zest of 2 limes
- 115 g unsalted butter
- 2 large eggs, room temperature
- 30 g freshly squeezed lemon juice
- 1 tsp vanilla extract
- 240 g all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
Crafting the Lime Curd Cookies
Making the Lime Curd
- Begin by preparing the lime curd. In a medium bowl, whisk together the egg yolks, sugar, lime zest, and salt.
- Heat the lime juice in a small saucepan until it starts to bubble. Gradually pour the hot lime juice into the yolk mixture, whisking continuously to temper the egg yolks.
- Transfer the mixture back to the saucepan and cook for an additional 1-2 minutes.
- Remove from heat and stir in the cubed butter until it's fully melted and incorporated. Allow the curd to cool in the refrigerator.
Making the Cookie Dough
- For the cookie dough, cream together the sugar and room temperature butter until light and fluffy.
- Add the eggs, lime juice, and vanilla extract to the mixture and whisk until combined.
- Sift in the flour, salt, and baking powder, mixing until just combined. Be cautious not to overmix.
- Divide the dough into 12 equal portions and place them on a parchment-lined baking tray.
- Top each cookie with a dollop of the chilled lime curd.
- Bake the cookies at 170°C for 12-15 minutes or until they turn slightly golden. Ensure they don't overbake to prevent the curd from burning.
- Allow the cookies to cool on a wire rack.
What to Pair with Lime Curd Cookies
Lime curd cookies are versatile and pair well with a variety of beverages and desserts. Consider serving them with a cold glass of milk, a cup of herbal tea, or even alongside a scoop of vanilla ice cream for a delightful dessert experience.
Ingredient Substitutes
If you're unable to find certain ingredients, here are some potential substitutes:
- Lime Juice: Lemon juice can be a suitable replacement, though it will alter the flavor slightly.
- Unsalted Butter: If you only have salted butter on hand, simply omit the additional salt from the recipe.
Tips and Tricks for the Perfect Cookie
- For an added touch, sprinkle some graham cracker crumbs on top of the cookies before baking. This gives them a hint of lime pie flavor.
- If you prefer a more vibrant green color for your lime curd, consider adding a drop or two of green food coloring.
- For added sweetness, you can either dust the cookies with icing sugar after baking or roll the cookie dough in sugar granules after shaping.
Nutrition Information
Based on a serving size of 30g, this cookie will contain approximately:
- Calories: 120
- Carbohydrate Content: 18g
- Cholesterol Content: 40mg
- Fat Content: 5g
- Protein Content: 2g
- Saturated Fat Content: 3g
- Sodium Content: 80mg
- Sugar Content: 10g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 2g
Note these values are estimates only and should not be used for dietary or medical requirements.
Frequently Asked Questions
How long can I store lime curd cookies?
While they're best enjoyed fresh, you can store them in an airtight container in the refrigerator for up to a week.
Can I freeze the lime curd for later use?
Absolutely! Lime curd can be frozen for several months. Just ensure it's stored in an airtight container.
What if my cookies spread too much during baking?
Chilling the cookie dough before baking can help prevent excessive spreading. If your cookies still spread too much, consider adding a bit more flour to the dough.