If I am anything in this world, it is a lemon lover. All of my tea cups are littered with spent lemon rinds. I hardly drink a cocktail without a twist. I will eschew chocolate desserts in favor of a lemon dessert every time. Please stop with those mean looks; I know how you feel about chocolate! I do like chocolate---I have a whole section on this site devoted to it here: chocolate desserts for two. But it just doesn't hold a candle to lemon. Who's with me?
I think what most people miss in lemon desserts is a flavor that surpasses acidic or tart. I think I found that missing flavor: it's ginger! Ginger brings warmth and depth to a lemon dessert.
I made ginger thumbprints filled with lemon curd. You can use store-bought lemon curd instead of making my small batch of lemon curd. I really won't mind. I tried it with both, and nothing kept me from eating every last cookie in each batch.
Add these bright and cheery cookies to your holiday cookie table!
Ginger thumbprints with lemon curd centers. Microwave lemon curd made in just 5 minutes with 1 egg. To Make on the Stove: Place all of the ingredients in a small saucepan, and heat over medium-low heat while constantly stirring until it starts to thicken. Do the same spoon trick--coat the back of the spoon with the hot mixture and run your finger through the middle. If the line holds, it's set! Then, place the mixture in the refrigerator for a few hours to thicken.Lemon Ginger Thumbprints
Ingredients
Instructions
Nutrition Information:
Yield:
12
Serving Size:
1
Amount Per Serving:
Calories: 141Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 40mgSodium: 39mgCarbohydrates: 17gFiber: 0gSugar: 12gProtein: 1g Microwave Lemon Curd
Ingredients
Instructions
Notes
How to store lemon curd: It keeps in the fridge in an airtight container for up to one week.
To freeze: Place in a freezer safe storage container, leaving a half-inch of head space for expansion. It will keep for at least 6 months. To thaw, place in the refrigerator for at least 24 hours, whisk again and serve.Nutrition Information:
Yield:
4
Serving Size:
1
Amount Per Serving:
Calories: 162Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 69mgSodium: 57mgCarbohydrates: 18gFiber: 0gSugar: 17gProtein: 2g
Jordan says
Hello,
In the lemon curd recipe, you didn't indicate how much lemon juice to use. Is it a full cup? Thank you, love your recipes! :)
Lindsay says
My cookies also came out super flat. I think refrigerating the dough for an hour beforehand would help.
Christina Lane says
Oh no, Lindsay! So sorry!
Karen says
For the lemon curd there is a question mark instead of a measurement for the lemon juice. Since I am using Meyer lemons instead of regular lemons I would hate to waste these ingredients by not having enough or using way too much...So, what is the measurement for the lemon juice please? I plan on rolling the cookie mounds in ginger sugar before making the indent.
Abby says
I also want to know how much lemon juice is needed!
Nora says
I would also love to know how much lemon juice :)
HK says
Should there be an egg in this recipe? Don't make cookies without eggs too often.