#MeatlessMonday-Lemon Curd Cookies Topped with Fresh Blueberries

Photo courtesy of Mr & Mrs Stickyfingers via Flickr

Cookie:

3-1/2 cups all-purpose flour
1/2 cup butter, softened and cut into small pieces
2/3 cup sugar
1/2 tsp salt
4 egg yolks
1-T vanilla

Add all ingredients in a large bowl and mix until the butter is evenly distributed.
Knead dough until you can form into a ball. You may add some water if you need to. 

Wrap with plastic wrap and chill in the refrigerator for at least an hour.

Preheat oven to 375 degrees.
Roll out the dough 1/2 inch thick on a lightly floured surface and use a cookie cutter to cut into shapes. 

Bake for 12-16 minutes until lightly browned. 

Allow to cool before assembling.


Lemon Curd Topping

3 lemons
1-1/2 cups sugar
1 stick (1/2 cup) butter, softened
4 eggs

Zest the lemons using a fine grater (set aside)

Juice the lemons (set aside)

Cream together sugar and butter 

Add the eggs one at a time and mix 

Add in lemon juice and zest

In a saucepan, cook over medium low heat stirring constantly until the mixture thickens (about 10 minutes). Pour through a fine sieve to remove lumps and large pieces of zest. Cool in the refrigerator.

File courtesy of impure_with_me via morgueFile

To assemble: 

Place a dollop of lemon curd on each cookie and top with fresh blueberries. 

Serve immediately. Can be stored in refrigerator.