lemon curd

Lavender Lemon Curd Linzer Cookies

March 30, 2022 By Ashley Leave a Comment

One of the best spring flavor combinations – lavender and lemon – is here on the blog today with my super cute, spring flower themed lavender lemon curd linzer cookies. Tart, sweet and silky lemon curd sandwiched between buttery, tender, and crumbly lavender lemon shortbread cookies are a must bake this season.

Lavender Lemon Linzer Cookies

Dried culinary lavender is what gives these lavender lemon linzer cookies their lavender flavor. Processing the lavender in the food processor with the flour, lemon zest and salt finely chops up the lavender and disperses it throughout the flour mixture. The lemon and lavender are well balanced so that you get flavors from both that are lovely, sweet and fragrant, not soapy and pungent.

As when making any kind of shortbread, a light hand is required when mixing and cutting out the cookies. When beating the butter and the sugar, beat just until well combined. Avoid beating too much air into the mixture as it can cause the cookies to spread. Beat in the flour mixture just until combined. Wrap the dough in plastic wrap and chill it before rolling it out.

Roll and cut out the dough using a flower cookie cutter. I like to roll the dough out on a non stick baking mat. Typically I will place a piece of parchment over the dough and roll it out that way so that there isn’t any dough sticking to the rolling pin. This method also prevents too much reworking of the dough, keeping the cookies tender and light. Bake the cookies until they are beginning to lightly brown around the edges.

Lemon Curd

Every baker should have a go to lemon curd recipe in their recipe collection and this one is my mine. This curd is silky, and tart with the right amount of sweetness. And, no metallic taste that can sometimes accompany citrus curds.

Working the lemon zest into the sugar maximizes and intensifies the lemon flavor of the curd. Mix the zest into the sugar until it is grainy, moist and very fragrant. Cook the lemon sugar, egg, egg yolks, lemon juice and salt until thickened. Strain the curd to get discard the zest and any curdled egg. Whisk in butter to help thicken the curd and give it a silkier texture. Chill the curd completely before using.

Assembling the Cookies

Dust the cooled cookies with the center cut out with a light dusting of powdered sugar. On the solid cut out cookies, place a 1 1/2 – 2 teaspoons of lemon curd in the center. I like to load my cookies with as much curd as I know won’t be squish out of the cookies when a bite is taken. Place the powdered sugar dusted cookies on top and push down gently until the curd reaches the edge of the cookie.

If you make my lavender lemon curd linzer cookies, let me know! Drop a comment or tag me on Instagram. I love seeing your bakes and creations.

Enjoy!

Ash xx

For more lemon recipes, check out these posts:

Lemon Jasmine Blueberry Scones

Lemon Meringue Cheesecake

Meyer Lemon Ginger Tart with Toasted Honey Meringue

Lavender Lemon Shortbread Bars

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Lavender Lemon Curd Linzer Cookies

Silky, tart and sweet lemon curd sandwiched between buttery lemon lavender shortbread cookies

Prep Time20 mins

Cook Time25 mins

Chill2 hrs

Total Time2 hrs 45 mins

Course: Dessert

Keyword: funfetti sandwich cookies with marshmallow buttercream filling, lavender, lemon curd, linzer cookies, shortbread cookies

Servings: sandwich cookies

Equipment

Flower cookie cutters I used a 3" cutter
Round cookie cutters I used a 1" cutter
Electric Stand Mixer

Ingredients

Lavender Lemon Cookies

2 ¼ cups (270g) all purpose flour
¾ teaspoon culinary lavender
2 teaspoons lemon zest
¼ teaspoon fine sea salt
1 cup (226g) unsalted butter, room temperature
½ cup (57g) powdered sugar
½ teaspoon pure vanilla extract

Lemon Curd

3 large egg yolks
1 large egg
½ cup (99g) granulated sugar
⅓ cup (76g) lemon juice
2 teaspoons lemon zest
⅛ teaspoon fine sea salt
4 tablespoons (56g) unsalted butter, room temperature

Instructions

Make the lemon curd.

Combine the sugar and lemon zest into a bowl. Rub the mix between your hands to release the oils of the zest.
Add the egg and egg yolks to the sugar mixture and whisk to combine thoroughly.
Add the lemon juice and whisk to combine.
Pour the mixture into a medium sauce pan, and place over a medium low heat. Add the butter. Whisk continuously to keep the mixture moving so your eggs don't scramble.
Cook the curd until thick and just beginning to bubble, or until an instant read thermometer reaches 170F.
Take the curd off of the heat and whisk in the butter. Strain the curd into a container and place a piece of plastic wrap directly on the surface of the curd to prevent a skin from forming.
Refrigerate curd for at least 2 hours or up to a week.

Make the lavender lemon linzer cookies.

In a food processor, pulse together the flour, lavender, lemon zest and salt until well blended. You want the lavender to be dispersed and chopped up a bit.
In the bowl of a stand mixer, combine the softened butter, and powdered sugar and beat together on medium speed until creamy and combined.
Reduce the mixer speed to low. Add the flour mixture and beat just until combined.
Turn the dough out onto some cling film. Press the dough together, forming a disc shape, about an inch in height. Wrap the dough with the cling film and place in the refrigerator to chill for 30 minutes.
Line two baking sheets with parchment paper, and set aside.
Dust your work surface with flour. Roll out cookie dough to about 1/4 inch thick.
Using a 3" flower shaped cutter, cut out flower shapes. Re-roll the remaining dough and continue cutting until all is used. You should have 24 cookies.
Place the cookies 2" apart on the baking sheets.
Using a 1" round cutter, cut a hole into the center of 12 of the cookies.
Place the cookies into the refrigerator to chill for an additional 30-40 minutes.
Preheat oven to 350F while the cookies are chilling.
Bake for 15-20 minutes or until the edges of the cookies start to turn a light golden brown.
Let cool completely on the cookie sheets or on a cooling rack.
Place the cookies with the holes in them on a cookie sheet and sift a light dusting of powdered sugar over the top.
Spread 1 1/2 teaspoons of curd on each whole cookie. Carefully top each with a sugar dusted cookie and press down gently to create a cookie sandwich.
Cookies will stay fresh in an airtight container in the refrigerator for up to 3 days.

Berry Lemon Layered Pavlova

March 27, 2022 By Ashley Leave a Comment

I’m welcoming in spring with this over the top, crazy delicious berry lemon layered pavlova. This layered pavlova has crunchy, chewy layers of meringue topped with fresh whipped cream, silky and fluffy lemon curd cream, sweet and tangy mixed berry compote all topped with a mix of fresh blackberries, strawberries, raspberries and blueberries. It’s chewy, marshmallowy, sweet, tangy and so, so good.

Pavlova Layers

The pavlova layers for this cake consist of three 8″ rounds of vanilla meringue. I used cake pans to trace the 8″ rounds onto parchment paper. I was able to fit all 3 on a half cookie sheet, but you can also bake the meringue layers in batches if you need to. The layers are baked until crisp and chewy while still remaining marshmallowy in the center. The meringue layers are then left in the oven to cool gradually. If they cool too fast they are prone to collapsing. Be careful moving the layers after they are baked as they are delicate and can fall apart easily, but no worries if they do crack or break. They can still be used and are still yummy!

Lemon Cream

This lemon cream. I’m telling you, once you make this, you will never see lemon curd the same way. Adapted from the amazing Dorie Greenspan, this lemon cream recipe is perfection. The recipe is similar to that of a lemon curd but once the curd has cooked, it is cooled down a bit then whipped with butter to create a silky, creamy and fluffy lemon cream. Insanely good.

Mixed Berry Compote

Any combination of berries works for this recipe. I used a combination of strawberries, blackberries, raspberries and blueberries. I used the same berries to sprinkle between the layers and to decorate the top. Cook the berries with a squeeze of lemon juice and a little bit of sugar until reduced and thickened. Let the compote cool before using.

Whipped Cream

Because of having multiple creamy components to this dessert, I only made a small batch of whipped cream for this layered pavlova, but if you want more pillowy dollops of whipped cream, double the recipe.

Assembly

Assemble the layered pavlova by topping a layer of meringue with 1/3 of the whipped cream and swirling in 1/3 of the lemon cream. Top with a 1/3 of the mixed berry compote and a mix of fresh berries. I didn’t measure the berries, but I used somewhere between 1/2 -2/3 cup of berries on the first and second layers and loaded up the top.

Repeat with a second layer of meringue, 1/2 of the remaining whipped cream, lemon curd cream, mixed berry compote and fresh berries. Place the last layer on top, followed by the remaining whipped cream, lemon cream curd, and mixed berry compote. Pile on more berries on top for decoration. Serve and enjoy!

If you make my berry lemon layered pavlova, let me know! Drop a comment or tag me on Instagram. I love seeing your bakes and creations.

Enjoy!

Ash xx

For more berry recipes, check out these posts:

Triple Berry Crumble Pie

Blackberry Pie Bars

Roasted Strawberry Malt Ice Cream

Raspberry Swirl Cheesecake Brownies

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Berry Lemon Layered Pavlova

Layers of meringue filled with whipped cream, lemon curd cream, mixed berry compote and fresh berries

Prep Time1 hr

Cook Time45 mins

Chill3 hrs

Total Time4 hrs 45 mins

Course: Dessert

Keyword: berry compote, berry lemon pavlova, layered pavlova, lemon cream, mixed berries, pavlova, whipped cream

Servings: – 12 servings

Equipment

Ingredients

Lemon Curd Cream

½ cup (99g) granulated sugar
2 teaspoons lemon zest
2 large eggs
6 tablespoons lemon juice
10 tablespoons (141g) unsalted butter, room temperature

Pavlova Layers

6 large (210g) egg whites, room temperature
⅛ teaspoon fine sea salt
⅛ teaspoon cream of tartar
1 ½ cups (297g) granulated sugar
1 teaspoon pure vanilla extract

Mixed Berry Compote

1 ½ cups (180g) mixed berries
1 ½ tablespoons granulated sugar
1 teaspoon lemon juice

Whipped Cream

1 cup (227g) heavy whipping cream
2 tablespoons powdered sugar
2 cups (300g) fresh mixed berries (hull and halve strawberries)

Instructions

Make the Lemon Curd Cream.

Make the lemon curd cream first so that it has time to chill. Set a fine mesh strainer over the container of a blender.
Combine the sugar and the lemon zest in a medium saucepan. Rub the sugar and zest together between your fingers until the sugar is moist, clumpy, and very aromatic.
Whisk in the eggs. Whisk in the lemon juice.
Place the saucepan over medium-low heat. Cook, whisking contantly until the mixture reaches 180F on an instant read thermometer. The curd will start to thicken and leave tracks before it reaches 180F.
Remove the curd from the stove and immediately strain the mixture in the strainer over the blender container. Discard the zest and any curdled egg.
Let the curd rest at room temperature in the blender container, stirring occasionally, until it cools to 140F. This can take about 10 minutes.
Place the lid on the blender and turn on high. Remove the lid and add the butter, a couple tablespoons at a time.
Once all the butter has been added, place the lid back on, and keep blending for 2-3 minutes to get perfectly creamy, light and airy lemon curd cream.
Pour the cream into a storage container and press a piece of plastic wrap against the surface to prevent a skin from forming. Chill the cream for at least 3 hours or overnight.

Make the pavlova layers.

Preheat the oven to 250F. Line a baking sheet with parchment paper and draw three 8-inch circles on the parchment paper. (I traced 8-inch cake pans.)
In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on medium speed until frothy.
Add the salt and cream of tartar.
Increase the mixer speed to medium-high and beat the whites to soft peaks.
While continuing to beat the egg whites, gradually add the granulated sugar (a couple tablespoons at a time) and beat until glossy and stiff peaks form.
Divide the meringue evenly between the three circles. Use an offset spatula to spread the meringue evenly to the edges of the circles.
Bake for 35-40 minutes, or until the meringues are dry and crisp on the outside and the edges can be lifted off the sheets. They should still be marshmallow-like on the inside.
Turn off the oven and prop the oven door open with a wooden spoon. Allow the pavlova layers to cool completely in the oven.

Make the mixed berry compote.

Place the berries, sugar and lemon juice in a small saucepan over medium-low heat.
Bring the mixture to a boil over medium heat, stirring occasionally.
Once boiling, reduce the heat to medium. Use a wooden spoon or a potato masher to muddle and mash the fruit.
Continue cooking, stirring often, until the compote has reduced to about half its volume, about 5 minutes.
Remove from the heat. Cool completely.
Compote can be stored in an airtight container in the refrigerator for up to a week.

Make the Whipped Cream.

In the bowl of a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3-4 minutes.

Assemble the layered pavlova.

Carefully peel one of the meringue layers off of the parchment paper and place on a serving plate. Be careful as the layers are delicate.
Top with 1/3 of the whipped cream.
Top with 1/3 of the lemon curd cream.
Swirl in 1/3 of the mixed berry compote.
Sprinkle with a mixture of blackberries, raspberries, blueberries, and stawberries.
Place the second layer of meringue on top.
Top with another 1/3 of the whipped cream, lemon curd cream, and mixed berry compote. Sprinkle with a mixture of fresh berries.
Top with the last layer of meringue.
Top with the remaining whipped cream, lemon curd cream, and mixed berry compote. Sprinkle with the remaining fresh berries.
The pavlova should be served immediately, or refrigerated for up to 4 hours.

Notes

Lemon Curd Cream recipe adapted from Baking: From My Home to Yours by Dorie Greenspan.

Lemon Meringue Cheesecake

August 9, 2021 By Ashley 4 Comments

It’s my birthday week over here, and I’m starting this week off with a bang. One of my favorite cheesecakes and one that is most definitely worth making on repeat. My lemon meringue cheesecake combines the best of both worlds. Rich, creamy and silky cheesecake topped with sweet tart lemon curd, toasted marshmallowy meringue and baked on a crispy graham cracker crust, like lemon meringue pie. This cheesecake is so, so delicious, and makes an impressive dessert for any occasion.

Tips for Cheesecake Success

Super important, make sure your cheesecake ingredients are room temperature. If they’re too cold, the mixture could end up lumpy or curdled. The cheesecake mixture comes together pretty quickly in the bowl of stand mixer. Once the eggs are added, do not over beat. Eggs trap air and this could cause the cheesecake to puff and deflate. It’s best to do the heaviest beating when mixing the cream cheese and sugar. This ensures your cream cheese is smooth so you won’t feel like you will have to over mix to smooth out lumps when the remaining ingredients are added and mixed.

Prep the springform pan for the water bath by wrapping it with foil. The best foil to wrap your springform pan in, is 18″ wide heavy duty aluminum foil. This foil is long enough to wrap the pan without coming up short, which could allow the water to seep in. Double layer the foil for extra protection. The foil pan is then placed in a roasting pan, or a large pan (I’ve used a 14″ cake pan many times), and filled with hot water, halfway up the outside of foiled pan. The cheesecake is baked slowly in the water bath for about an hour/hour and fifteen. When the cheesecake is done baking, turn the oven off, prop the oven door open and let it slowly cool in the oven for 45 minutes. This process is crucial for preventing cracks. Cooling the cheesecake too fast can cause cracking. Finishing cooling at room temperature for 2-3 more hours.

The base of the cheesecake is a traditional graham cracker crust that is baked to golden brown before adding the cheesecake mixture. The cheesecake consists of cream cheese, eggs, egg yolks, sugar, lemon juice, lemon zest, vanilla and a little bit of heavy cream. I prefer to use Philadelphia brand cream cheese for my cheesecakes. It’s consistent quality and flavor, and a brand I know I like to bake with. Use a cream cheese you enjoy eating, but also one that doesn’t have a lot of odd ingredients and fillers.

Lemon Curd

When the cheesecake is nearly at room temperature, make the lemon curd. While the lemon curd is just warm, and the cheesecake is room temperature, spread the curd over the top of the cake. Cover the curd with plastic wrap to prevent a film from forming. Then chill the cheesecake for 3 more hours in the refrigerator. This will allow the curd to set up completely and also for the cheesecake to be properly chilled through.

Toasted Meringue

Before serving the cheesecake, prepare the meringue topping. This meringue comes together quickly and requires no cooking or sugar syrup. Just beat room temperature egg whites with cream of tartar and a pinch of salt until foamy. Increase the mixing speed, slowly add in the sugar and whip until thick and glossy. I use a small kitchen torch (always good to have on had for baking projects) to toast the meringue.

If you make my lemon meringue cheesecake, let me know! Drop a comment or tag me on Instagram. I love seeing your creations.

Enjoy!

Ash xx

For more cheesecake recipes, check out these posts:

Summer Berry Eton Mess Cheesecake

Raspberry Swirl Cheesecake Brownies

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5 from 1 vote

Lemon Meringue Cheesecake

Rich and creamy lemon cheesecake with a crispy graham cracker crust topped with sweet tart lemon curd and toasted marshmallowy meringue

Prep Time45 mins

Cook Time1 hr 15 mins

Cooling Time6 hrs

Course: Dessert

Servings: servings

Ingredients

Graham Cracker Crust

1 ½ cup (150g) graham cracker crumbs, about 10 graham cracker sheets
¼ cup (50g) granulated sugar
6 tablespoons (84g) unsalted butter, melted
pinch of salt

Lemon Cheesecake

5 (8oz) blocks (1130g) cream cheese, room temperature
1 ⅓ cups (266g) granulated sugar
1/4 teaspoon fine sea salt
1 tablespoon fresh lemon juice
1 tablespoon lemon zest
2 teaspoons pure vanilla extract
1/2 cup (120ml) heavy cream
5 large eggs, room temperature
2 large egg yolks, room temperature

Lemon Curd

1/2 cup (100g) granulated sugar
zest from a lemon
3 large egg yolks
1 large egg
1/2 cup (120ml) lemon juice
pinch of salt
2 tablespoon unsalted butter, room temperature

Meringue Topping

3 large egg whites, room temperature
1/4 teaspoon cream of tartar
pinch of salt
1/2 cup (100g) granulated sugar

Instructions

Make the crust.

Heat the oven to 325F. Line the bottom of a 9" springform pan with parchment paper.
Combine the graham cracker crumbs, sugar, melted butter and salt and mix with until evenly moistened.
Press the crumbs evenly into the bottom of the springform pan.
Bake the crust for 12-14 minutes, or until lightly browned around the edges.
Cool the crust completely. Cut (2) 18" pieces of heavy duty aluminum foil. Criss-cross the pieces so that they overlap, and tightly wrap the foil around the pan and up to the edges of the pan. This size of foil is critical to make sure that the pieces aren't too small, which could allow leaking. Set aside and make the filling.

Make the Cheesecake.

In the bowl of the stand mixer, place the softened cream cheese. Beat on medium speed to combine and break up the cream cheese.
Scrape the sides and bottom of the bowl, then beat for another minute.
Scrape the sides and bottom of the bowl again, then add in the sugar and salt. Beat until combined.
Scrape the bowl again, then beat for an additional minute, ensuring everything is well blended.
Add in the cream, lemon juice, lemon zest and vanilla. Beat on low until combined, about a minute.
Scrape the bowl. Add both egg yolks and mix until combined, about a minute.
Scrape the bowl. Add in the eggs, 1-2 at a time, beating until combined, scraping the bowl between additions.
Lightly brush the sides of the springform pan with melted butter.
Place the springform into a roasting pan or a large (14") cake pan. Prepare a pitcher of hot water.
Pour the cheesecake mixture into the pan, and use an offset spatula to smooth out the batter.
Place the roasting pan into the oven. Fill the roasting pan with the hot water, just enough to come halfway up the sides of the foil of the springform pan.
Bake the cheesecake until the cheesecake jiggles slightly, no longer appears wet and an instant read thermometer reads 150F, about 60-90 minutes.
Once done baking, turn off the oven. Prop the oven door open slightly with a wooden spoon. Let the cheesecake slowly cool in the water bath in the oven for 45 minutes.
Remove the cheesecake from the oven. Remove the foil. Place the cheesecake on a wire rack.
Run a small knife around the edge of the pan to loosen the cheesecake and keep it from splitting in the middle.
Cool the cheesecake to room temperature, about 2-3 hours.

Make the lemon curd.

Combine the sugar and lemon zest into a bowl. Rub the mix between your hands to release the oils of the zest. The mixture will be like wet sand.
Add the eggs and egg yolks to the sugar mixture and whisk to combine.
Add the lemon juice and whisk to combine.
Pour the mixture into a medium sauce pan, and place over a medium low heat. Add the butter. Stir continuously to keep the mixture moving so your eggs don't scramble.
Cook the curd until thick and just beginning to bubble, or until an instant read thermometer reaches 170F. The curd will thicken more in the refrigerator.
Strain the curd into a clean shallow bowl, and let it sit until it reaches room temperature.
Pour the curd onto the room temperature cheesecake. Use a spatula to spread the curd evenly over the cheesecake.
Carefully lay a piece of plastic wrap over the curd to prevent a skin from forming. Place in the refrigerator until the curd is set and the cheesecake is cold, about 3 hours.

Make the meringue topping.

In the bowl of a stand mixer fitted with a whisk attachment, combine the egg whites and cream of tartar.
Whip the egg whites on low/medium speed until the whites are foamy.
Turn the mixer up to high speed and slowly pour in the sugar.
Whip the egg whites until stiff peaks form and the mixture is thick and glossy.
Top the cheesecake with the meringue. Use a kitchen torch to toast the meringue. Serve immediately.