Meyer Lemon Curd Hamantaschen
Foodaism recipe - Israeli
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 ½ cups all-purpose flour
- extra flour for rolling out dough
- ½ cup sugar
- ¾ lb sweet butter
- 1 tsp grated lemon rind
- ½ tsp vanilla extract
- 2 tsp baking powder
- 2 eggs
Instructions
- 1
Meyer Lemon Curd First, make the lemon curd following Amanda Hesser’s recipe. (I’m not reposting it here because I’m not a thief.) The recipe makes about twice as much as you’ll need, so either halve it or be prepared to enjoy a lot of lemon curd.
- 2
2 eggs
- 3
In a large bowl, mix flour, sugar, and baking powder.
- 4
Use cold butter, and chop it into as small pieces as possible.
- 5
Add butter to flour mixture – add lemon rind, vanilla, and eggs and mix, using your hands, until dough forms a ball. You may have to add flour if the dough is very sticky. Cover the ball with plastic wrap and refrigerate for at least two hours (overnight is fine).
- 6
Cut the ball of dough into quarters and roll out on a floured surface, until 1/4” thick. Cut the dough into even circles. I use a water glass to cut dough, but any 3”- 4” round cookie cutter will do.
- 7
Fill the center of the circle with a scant one teaspoon of lemon curd filling and make three corners by pinching them together.
- 8
Place on a cookie sheet lined with parchment and refrigerate 30 minutes to overnight. Preheat oven to 375 degrees and bake for 15-20 minutes. Remove from the cookie sheet and cool. Dust with powdered sugar.