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Meyer Lemon Sable Cookies - with Meyer lemon curd and torched Italian meringue buttercream recipe

Shanna
Makes 25 sandwich cookies - can make just the cookies or go all out and sandwich with Meyer lemon curd and the torched Italian Meringue buttercream.
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Prep Time 1 hour 30 minutes
Cook Time 40 minutes
Cooling and sandwiching 1 hour
Total Time 3 hours 10 minutes

Ingredients
  

  • For the lemon sable cookies:
  • 300 g All purpose flour
  • 2 Tablespoons

    Corn starch


    , (20 g)
  • 100 g Confectioners sugar
  • ⅛ teaspoon

    Kosher salt


  • 175 g 175 g unsalted butter, softened to cool room temperature
  • 1 packet vanilla sugar , (9g)
  • 2 large egg yolks , (reserve the whites for the buttercream)
  • 3 Tablespoons Meyer lemon zest
  • Glaze:
  • 100 g confectioners sugar
  • 1-2 Tablespoons Meyer lemon juice
  • Pinch kosher salt
  • Italian meringue butter cream:
  • 2 large egg whites, (100g)
  • ¼ teaspoons cream of tartar
  • 60 g granulated sugar
  • ½ teaspoon salt
  • 100 g granulated sugar
  • 200 g butter
  • ½ teaspoon vanilla extract
  • 50-80 g Meyer Lemon Curd , (linked in blog post and instructions)

Instructions
 

  • If you want you make these as sandwich cookies make the Meyer Lemon Curd the day before so it has time to set up and chill. Times are approximate for prep, baking, making the buttercream and assembly.
  • Sift the flour, corn starch, confectioners sugar and salt into a medium bowl.
    300 g All purpose flour, 2 Tablespoons Corn starch
, 100 g Confectioners sugar, ⅛ teaspoon Kosher salt

  • In a larger bowl or stand mixer, cream the softened butter then add the vanilla sugar, egg yolks and the lemon zest and mix until combined.
Add in the flour mixture and mix again until combined. Do not overmix.
    175 g 175 g unsalted butter, 1 packet vanilla sugar, 2 large egg yolks, 3 Tablespoons Meyer lemon zest
  • Form a ball with the dough, wrap it in plastic wrap and put it in the fridge for 30 minutes.

  • Preheat the oven to 350°F/180° c and line baking sheets with parchment paper.
Roll out the dough to a thickness of 3-5 mm between 2 sheets of parchment paper or wax paper (the dough sticks slightly) then cut out the shapes with a cookie cutter.
  • Pro Tip - Chill the dough in the freezer for just a few minutes when rolled out then again after cutting out shapes so they lift out easier due to being a sticky dough and so they don’t spread when baking.
  • Arrange the cut out cookies on the prepared pan, put in the oven and bake them for 10 minutes.
    (You will glaze them at 9 minute then bake for another minute)
  • While they are baking make the lemon glaze by whisking together the confectioners sugar, lemon juice and salt until smooth and no lumps are left.
    100 g confectioners sugar, 1-2 Tablespoons Meyer lemon juice, Pinch kosher salt
  • Take the tray out of the oven and quickly glaze the cookies with brushing on the lemon glaze. Pop them back in the oven for another minute.
  • Remove from the oven and let cool for a minute or two, transfer to a wire rack to cool completely.
  • While they are cooling make the buttercream then finish making the sandwich cookies.
  • Make the lemon Italian meringue butter cream:
  • Whip egg whites, cream of tartar and 60 g sugar and salt on low until foamy - keep mixer running on low
    2 large egg whites, ¼ teaspoons cream of tartar, 60 g granulated sugar, ½ teaspoon salt
  • Mix 100 g sugar with 50 g water in sauce pan and bring to boil after sugar dissolves, stirring until the sugar is dissolved
    100 g granulated sugar
  • Heat to 240 Deg F. Using a clip on candy thermometer
  • The egg whites should be at soft peaks by the time the sugar syrup reaches 240 F. Carefully pour the sugar syrup into the mixer avoiding the whisk and sides of the bowl as best as you can
  • Whip until the bowl is cool. See below if torching the meringue. Do this before adding the butter.
  • Switch to paddle attachment. Add in soft butter one tablespoon at a time. Add in vanilla. Mix until smooth and thick.
    200 g butter, ½ teaspoon vanilla extract
  • Transfer to a piping bag fitted with a small open star tip and pipe a circle onto one half of the bottom of a cookie, fill center with a teaspoon of lemon curd. Sandwich together with another lemon cookie. Keep chilled and bring to room temp before serving.

Notes

Toast the meringue in stages before adding the butter. Stop the mixer and toast with a kitchen torch. Keep the torch about 6 or so inches away and move around as you torch in little bursts. You don’t want to concentrate on any one area for more than a split second.
Mix on low to break up the pieces of torched meringue. Repeat 3-4 more times until there are lots of little bits of toasted meringue. Add in the butter and remaining ingredients as instructed above.