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Recipes: Lemon Stars with Lemon Curd Filling

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312 posts
Joined: Feb 18, 2006


Posted to Thread #14738 at 1:14 am on May 9, 2009

Found on Chowhound Favorite Christmas Cookie thread. I want to try these.

shared by Daniel Dumont
Yields: approx 6 dozen single-layer cookies or 3 dozen sandwich cookies

2 1/2 cups all-purpose flour
1/4 cup cornstarch
2 teaspoons baking powder
Tiny pinch salt
2 large egg yolks
3 tablespoons light cream
¾ teaspoon lemon oil
1 cup granulated sugar
3 tablespoons grated lemon rind
12 tablespoons unsalted butter, softened
4 tablespoons vegetable shortening

Heat oven to 350°. Line 2 baking sheets with parchment or silicone paper.

Mix flour, cornstarch, baking powder and salt in a medium bowl. Mix yolks, cream and lemon oil together in a measuring cup.
Cream sugar with butter, lemon rind and shortening until lightened and pasty. Beat yolk mixture into creamed butter until just combined.
Add dry ingredients and beat until mixture begins to clump together (about 18 or 20 seconds on lowest speed of electric mixer).
Turn dough out onto a lightly floured board and knead gently to shape into a soft dough. (Can be wrapped in plastic wrap and refrigerated up to 3 days or frozen up to 6 months).
Working with 1/4 of the dough at a time, roll to about 1/8” thick on a well-floured work surface. Use cookie cuter of your choice to cut out shapes. Using a spatula, transfer cut-outs to prepared baking sheet, placing them about 1” apart.
Bake at 350° until golden, 10-12 minutes. Repeat with remaining dough.
Transfer to a wire rack and cool to room temperature.

I cut the cookies with a star cookie cutter. Then with an aspic cutter (you know those little tiny ones) I cut a star out of the middle of the cookies. It is probably better to bake a sheet of tops and bottoms separately since the tops with the cut out color faster. When they are cool I put a little lemon curd on the bottom cookie. Then I top with the cut out star set offset. They will soften up with the lemon curd but are wonderful right away.

I make my own lemon curd using the recipe from Better than Store Bought by Helen Witty and Elizabeth Schneider Colchie

Thank you for your Lemon Stars recipe. They're fabulous - pretty, delicate and extra lemony, which I love.

I'm a very sloppy cook - I rolled the dough unevenly, so some cookies got quite brown, plus I kept forgetting to pull them from the oven when they were done. But the end result was just fine.

To jazz them up, and to cover up the fact that several were quite dark, I smeared the top cutout cookies with a thin film of lemon curd, then sprinkled them with sanding sugar. They looked great! Although the extra sugar didn't really add anything, as the cookies are already quite sweet, the sparkly cookies looked very festive on my cookie tray.

I am glad you enjoyed the Lemon Stars. They are so different from what you normally get and so tasty. You are right that you need to keep an eye on them in the oven. Putting the lemon curd and sanding sugar was a good idea.

“Ariann: I’ve developed a wonderful lemon curd, based on a recipe in “Better Than Store Bought” by Helen Witty and Elizabeth Colchie”

3 lemons
3 whole eggs, plus one extra yolk
1 cup sugar

Wash the lemons, being sure to scrub the brand name ink off the rinds. Grate the rinds into a microwave-safe bowl, using the smallest grating holes. Then, halve the lemons and squeeze the juice into the bowl with the grated peel. Beat in the sugar, a little at a time. Beat in the eggs and the extra yolk. Whisk the mixture to blend all the sugar.

Microwave the mixture for one minute on high. Remove the bowl and whisk the contents. For a second time, microwave the mixture for one minute on high. Remove the bowl and whisk the contents. For a third time, microwave the mixture for one minute on high. Remove the bowl and whisk the contents. The mixture should be fairly thick – it will NOT be stiff. If you used BIG lemons, it may be slightly runny, so microwave it for a fourth time and whisk it. Do not microwave it for three combined minutes on high and then remove the bowl for a single whisking – unless you really want a lemon omelet.

Transfer the curd into a clean 12-16 oz glass jar and refrigerate. It will keep for three weeks.

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