Lemon Curd filled cookies

I have an abundance of these.

So I have been doing a ton of this...

and this...

resulting in a bajillion jars of this...

Sort of like "Sunshine in a Jar". So delicious. These have made great gifts and cookies and tarts and mousses and on and on and on. Everyone has loved all of it. When I am done with my current lemon obsession I will freeze the juice and zest in anticipation of my next lemon infused cooking spree. But until then, here is the first of a few recipes I will post using the lemon curd.

These cookies are wonderful. It is the same cookie recipe I posted for the Linzer Heart Cookies - but instead of nutella or strawberry jam I used the following lemon curd recipe. This version has almost the same consistency as pudding. I found several recipes were too soft for what I wanted to fill my cookies and tarts - so of course, I had to make many adjustments until I reached exactly what I felt was the perfect consistency and texture.

YOU WILL NEED:

zest of 2/3 lemons (depending how tart you like it)

juice from 4 lemons (needs to be almost 1 cup)

4 teaspoons cornstarch

2 sticks butter

1 1/2 cups sugar (i prefer to use the superfine Bakers sugar - but the regular works as well)

4 large eggs

TO DO:

Combine the butter, lemon juice and cornstarch in a heavy pan and cook until the butter is melted and the mixture is softly bubbling - whisking the entire  time to ensure the cornstarch gets mixed in well. Should take about ten minutes. Turn off the heat and add the zest. Give it a stir and let rest. 

In a separate bowl blend the eggs and sugar thoroughly then add a small amount of the hot liquid to temper the egg mixture. 

Then slowly stream in the hot liquid to the egg mixture - whisking the entire time.

HINT: I put the bowl on a towel on my cutting board while doing this part otherwise I usually find myself chasing the bowl all over the kitchen counter - awkward to whisk and pour at the same time - the towel helps a great deal.

Return the entire mixture to the heavy pan and cook on medium high heat for about ten more minutes - the mixture needs to be almost to a boil - stir constantly (yes - it gets a bit tiresome) Then reduce the heat to low and let cook and thicken for a few more minutes. Mixture should be smooth and shiny.

Strain into an airtight container and chill for several hours or overnight before using to fill a delicious pastry.