This sunshine bright recipe is the perfect way to close out the summer. The 1st day of fall is coming up fast and temperatures are dropping so eat ye frozen treats while ye may. Chewy lemon and white chocolate chip cookies meet creamy frozen lemon curd for a tart, extra lemony burst of flavor. Also included are instructions for preparing your own lemon extract and lemon curd to save you money on these otherwise pricey ingredients.
Lemon Chip Frozen Lemon Curd Sandwiches
1 2/3 cup all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon salt
1 1/2 teaspoon cornstarch
3/4 cup unsalted butter, softened
1/2 cup lemon sugar*
1/3 cup packed light-brown sugar
1 large egg
3 teaspoons lemon extract*
1 1/3 cups white chocolate chips
Frozen Lemon Curd (recipe below)
*We showed how to DIY these ingredients using leftover lemon peels in our Homemade Pink Lemonade recipe last month.
Preheat oven to 350° F.
Whisk together flour, baking soda, salt and cornstarch. Set aside.
Cream together butter and sugars.
Mix in egg and extract.
Fold in flour mixture and chocolate chips.
Drop by rounded tablespoon onto parchment-lined baking sheet.
Bake 8-10 minutes.
Cool on baking sheet for 2 minutes.
Remove to wire rack to cool completely.
Scoop ¼ cup frozen lemon curd onto one cookie and top with a second. Repeat for remaining sandwiches.
Store in freezer.
Frozen Lemon Curd:
1 cup fresh lemon juice
1 tablespoon finely grated fresh lemon zest
1 cup granulated sugar
5 large eggs
¾ cup unsalted butter, cut into bits
Whisk juice, zest, sugar and eggs in heavy saucepan.
Mix in butter and heat over low heat, whisking often, until curd holds marks of whisk (about 6 minutes).
Transfer to bowl and cover surface with plastic wrap.
Allow to reach room temperature and then leave bowl in freezer for 3-4 hours or until mostly frozen. (The texture should be similar to sherbet and you should be able to run a spoon through it with some ease.)