These little Lemon Custard Cream Cookies are as pretty as a picture and scrumptious. They are perfect for a ladies' luncheon or shower when class and elegance matter.
*Disclaimer - This recipe was originally published in 2012. I'm working hard to update all my older recipes with recipe cards, new photos, and additional recipe information. But, getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I'm sure you'll be well pleased with when you make it at home.
LEMON CUSTARD CREAMS {PRINT THIS RECIPE}
The cookies:
1 stick butter, softened (I used salted butter)
⅓ cup *powdered sugar*
1 cup all-purpose flour plus *1 tablespoon*
8 tablespoons custard powder (8 tablespoons cornstarch plus 1 teaspoon vanilla extract)
1 egg
1 additional teaspoon of vanilla extract
*Fresh zest of one lemon*
-In the bowl of your stand mixer, cream the butter and powdered sugar until light and fluffy.
-Add the vanilla extract and the egg and continue to beat until combined.
-Alternately add the flour and custard powder to the mix, beating until the dough just comes together (do not over mix).
-Add the zest and beat for just a moment to combine.
-Preheat your oven to 350 degrees
-Gather your dough and on a floured surface, roll the dough out to roughly ¼ inch thickness.
-Using whatever cookie cutters you choose (I used 1" rounds) cut the cookies out (in an even number for tops and bottoms) and lay the cookies on a parchment-lined baking sheet.
-Bake for approximately 10-12 minutes on the center rack of your oven until the cookies are just showing a slight bit of brown. Do not overbake as you want these cookies to remain light in color.
-Remove to a cooling rack and allow to cool completely before filling.
The custard:
1 cup heavy whipping cream
½ teaspoon vanilla extract
2 tablespoons sugar
2 teaspoons lemon extract
*a few drops of yellow food color*
-Freeze the bowl and whisk of your stand mixer for 5 minutes while you gather your ingredients.
-Add all the ingredients to the frozen bowl of your mixer and whip on high speed until stiff peaks form.
-Using a piping bag or a spoon, add a healthy dollop of custard onto one side of a cookie and top with an additional cookie making a sandwich.
-You can now spoon the glaze over the cookie sandwiches or add the glaze to a squeeze bottle and squeeze the glaze evenly over the cookies. -For the garnish, add a few picked pansies (FOR DECORATION ONLY...REMOVE BEFORE EATING) to the tops of your cookies. -Keep your cookies refrigerated until serving and then you are ready for any springtime garden party or maybe a bridal or baby shower. So pretty and delightfully light and lemony!!!
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Until we eat again, I hope you have a delicious day!!
Baking Addict says
These look so cute and pretty especially with the flowers. I think we all tweak recipes! I hardly follow them exactly.
The Daily Smash says
These look so good. I just found your blog its great. Come check out my blog at http://www.thedailysmash101.blogspot.com
Have a Great Day 🙂
Rituparna says
Those cookies look delicious ! What adds to the beauty are those spring flowers that you have used as decoration. Beautiful ...
nicole @ I am a Honey Bee says
I love that you put edible flowers on the cookies! so beautiful!
Renee says
Thank you for all the lovely compliments on these cookies. Honestly, I think the pansies deserve all the credit 🙂
Elle says
Absolutely gorgeous, Renee! Nice job!
Sue says
They turned out beautifully!
Jo says
I think I'd just eat the lemon custard filling straight out of the bowl with a spoon, it'd likely never make it to the cookies!
Kate @ Food Babbles says
Wow!! These look incredible! I love the flowers in your presentation as well. Yum!
Kristen says
I think you just made Springtime on a plate! What a fabulous presentation!
TeoBucatar says
I love lemon custard and these delicious cookies. An amazing presentation!
Kirstin says
These look so pretty! And Yummy! I love a good lemon cookie.
April Tuell Angels Homestead says
What a unique cookie, they look almost to pretty to eat. I'm looking forward to trying them.
Debbi Does Dinner Healthy says
These look gorgeous! I would totally love to have these, thanks!
amy @ fearless homemaker says
these look lovely, renee! what a beautiful springtime cookie. nicely done! glad to meet you through the SRC - i'm a fellow group D'er! =)
Paula says
The presentation here is just beautiful Renee and your cookies with their fluted edges and glaze looks delicious.
I have to admit that you have me curious now to want to try this recipe without the egg and see what happens 🙁
Asiya @ Chocolate & Chillies says
These are so pretty! Almost too pretty to eat 🙂
That panic happens to me a lot...I start changing things rather than just sticking to the recipe and seeing where it goes....but looks like your changes worked out well!
Cher Rockwell says
Renee - these are so lovely!
SweetSugarBelle says
OH RENEE!!! These look amazing! AMAZING!!! I cannot wait for a reason to try these!
Renee says
Sarah, Thank you SO much. I'm happy you've started blogging. You have a great site with some awesome recipes.
I can't wait to see what you come up with next little miss Bartlett. LOL
Renee says
Thanks for the lovely compliments. It's actually the pansies that deserve all the praise here. I'll pass it on to them 🙂
Sarah Gonzalez says
These look so pretty Renee! I made your Garlic Lovers Pizza and blogged about you a little. I hope that's ok. Check it out! http://happyhubbygrub.blogspot.com/2012/03/garlic-lovers-pizza.html
Melanie says
Your cookies look delicious, and the pansies are perfect! Oh my, I do love lemon!
Danielle says
These look incredible! And your presentation is lovely. Great choice!
Gingered Whisk says
Oh, these look beautiful! I had this blog last month and almost made these cookies! Glad you did, because they look amazing! And I would have panicked and added an egg, too!
mireia badia says
Looks delicious, great pick!