Citronelli biscuits are a tasty Italian treat that people all around the world love. These cookies are famous for their sweet and tangy flavours, as well as their lemony smell and crunchy texture. Many people keep them in their homes and enjoy them whenever they want a delicious snack.
Ingredients:
Biscuit Dough
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup (150g) granulated sugar
- Zest of 2 large lemons
- ½ cup (115g) unsalted butter, softened
- 1 large egg
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Lemon Curd Filling
- ½ cup (120ml) lemon juice (freshly squeezed)
- Zest of 1 lemon
- ½ cup (100g) granulated sugar
- 3 large egg yolks
- 5 tablespoons (70g) unsalted butter, cold and cubed
Additionally
- Icing sugar (confectioner’s sugar) for dusting
Instructions:
-
Make the Lemon Curd:
- Combine lemon juice, zest, sugar, and egg yolks in a medium saucepan.
- Whisk constantly over medium heat until the mixture thickens and coats the back of a spoon (about 5-7 minutes).
- Remove from heat and immediately stir in the cold butter until completely melted and smooth.
- Strain the curd through a fine-mesh sieve into a bowl. Cover with plastic wrap (touching the surface to prevent skin from forming) and refrigerate until completely chilled.
-
Make the Biscuit Dough:
- Follow the instructions for the biscuit dough as provided in the previous recipe.
-
Shape the Biscuits:
- Divide the dough into small portions.
- Flatten each portion into a disc and create an indent in the centre with your thumb.
-
Fill the Biscuits:
- Add about a teaspoon of chilled lemon curd to the centre of each biscuit.
-
Bake:
- Place the filled biscuits on prepared baking sheets.
- Bake at 350°F (175°C) for 12-15 minutes, or until slightly golden brown.
-
Cool and Dust:
- Allow the biscuits to cool slightly on the baking sheets before transferring to a wire rack to cool completely.
- Dust with icing sugar before serving.
Tips:
- Pre-make the curd: You can make the lemon curd ahead of time and store it in the refrigerator for a couple of days to save time.
- Adjust filling amount: Feel free to use more or less lemon curd filling depending on your preference.
- Experiment with shapes: Try making traditional knot shapes with the dough and add the lemon curd surprise in the centre.
Related
Italian Citronelli [lemon biscuits]
Discover the irresistible charm of Italian Citronelli lemon biscuits. With their refreshing lemon flavour and delicate texture, these biscuits are a delightful treat for any occasion.
Ingredients
Biscuit Dough
- 2 cups (250g) all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ¾ cup (150g) granulated sugar
- Zest of 2 large lemons
- ½ cup (115g) unsalted butter, softened
- 1 large egg
- 1 tbsp lemon juice
- 1 tsp vanilla extract
Lemon Curd Filling
- 1 cup (120ml) lemon juice (freshly squeezed)
- Zest of 1 lemon
- ½ cup (100g) granulated sugar
- 3 large egg yolks
- 5 tsp (70g) unsalted butter, cold and cubed
Additionally
- Icing sugar (confectioner’s sugar) for dusting
Instructions
Make the Lemon Curd:
- Combine lemon juice, zest, sugar, and egg yolks in a medium saucepan.
- Whisk constantly over medium heat until the mixture thickens and coats the back of a spoon (about 5-7 minutes).
- Remove from heat and immediately stir in the cold butter until completely melted and smooth.
- Strain the curd through a fine-mesh sieve into a bowl. Cover with plastic wrap (touching the surface to prevent skin from forming) and refrigerate until completely chilled.
Make the Biscuit Dough:
- In a bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl, use an electric mixer to cream together the sugar, lemon zest, and softened butter until it's light and fluffy.
- Beat in the egg until well combined. Then, mix in the lemon juice and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients. Mix on low speed until just combined. Be careful not to overmix.
Shape the Biscuits:
- Divide the dough into small portions.
- Flatten each portion into a disc and create an indent in the centre with your thumb.
Fill the Biscuits:
- Add about a teaspoon of chilled lemon curd to the centre of each biscuit.
Bake:
- Place the filled biscuits on prepared baking sheets.
- Bake at 350°F (175°C) for 12-15 minutes, or until slightly golden brown.
Cool and Dust:
- Allow the biscuits to cool slightly on the baking sheets before transferring to a wire rack to cool completely.
- Dust with icing sugar before serving.