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Black Sesame Thumbprint Cookies with Meyer Lemon Curd Recipe

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4.4 from 32 reviews

These Black Sesame Thumbprint Cookies with Meyer Lemon Curd combine the nutty richness of black sesame paste with the bright, tangy flavor of homemade Meyer lemon curd. The cookies are soft and supple with a slightly crispy edge, perfectly complemented by the smooth, zesty lemon curd filling. A delightful treat perfect for any occasion.

Ingredients

Meyer Lemon Curd

  • 3/4 cup freshly squeezed Meyer lemon juice (or regular lemon juice), strained and pulp discarded
  • 4 tablespoons unsalted butter, room temperature
  • 1/2 cup white granulated sugar
  • 2 large egg yolks
  • 2 large eggs
  • 1/4 teaspoon kosher salt

Cookies

  • 1 1/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/3 cup smooth black sesame paste
  • 1/2 cup unsalted butter, room temperature
  • 1/3 cup light or dark brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract

Instructions

  1. Make the Meyer Lemon Curd Reduction: In a small saucepan over medium heat, simmer the lemon juice until it reduces by half, approximately 3-5 minutes, to about 1/3 cup. Remove from heat and let cool slightly.
  2. Prepare the Curd Mixture: In a stainless steel bowl (to be used as a double boiler later), beat the softened butter and granulated sugar until light and fluffy, about 2 minutes. Add egg yolks and beat until combined, then add the whole eggs and continue beating until well incorporated. Stir in the kosher salt, then gradually add the reduced lemon juice in batches. The mixture may appear curdled, which is normal.
  3. Cook the Lemon Curd: Rinse the small saucepan used earlier and fill it with a few inches of water. Bring to a simmer. Place the curd mixture bowl on top as a double boiler and stir constantly, gently heating the mixture until the sugar dissolves and the curd thickens enough to coat the back of a spoon. Heat until the mixture reaches 166°F (74°C), about 5 to 10 minutes. Remove from heat.
  4. Strain and Chill the Curd: Pass the curd through a fine sieve into a chilled bowl several times to ensure a silky smooth texture. Transfer to an airtight container and refrigerate for up to one week.
  5. Prepare the Dry Ingredients for Cookies: In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and a pinch of salt. Set aside.
  6. Make the Cookie Dough: In a stand mixer bowl with paddle attachment or a large bowl with a hand mixer, beat the black sesame paste and softened butter until very smooth, about 30 seconds. Add brown sugar and beat until smooth. Beat in the egg and vanilla extract until combined. Gradually add the dry ingredients in two batches until no flour speckles remain and the dough is soft and supple. Chill the dough in the refrigerator for about 10 minutes.
  7. Preheat Oven and Prepare Baking Sheet: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
  8. Shape the Cookies: Using a 2-ounce cookie scoop or tablespoon, portion the dough and roll into balls with your hands. Place dough balls on the baking sheet, spacing them about 3 inches apart. Use the opposite end of a spatula to press an indentation (thumbprint) into the center of each cookie. Repeat until half the dough is used (cookies will be baked in two batches).
  9. Bake Cookies: Bake in the preheated oven for 15 minutes until cookies have spread slightly. Remove from oven, and gently remake the indentations with the spatula end while the cookies are still warm. Let cool for 5 minutes on the baking sheet as they are fragile, then transfer to a cooling rack to reach room temperature.
  10. Add Meyer Lemon Curd to Cookies: Once cookies are fully cooled, spoon about one teaspoon of chilled Meyer lemon curd into each indentation. Store cookies in an airtight container for up to 5 days.

Notes

  • Use smooth black sesame paste for best texture; if unavailable, blend toasted black sesame seeds into a paste with a little oil.
  • Chilling the cookie dough helps the cookies maintain shape and enhances flavor.
  • The lemon curd can be made a day ahead to save time and improve flavor melding.
  • Re-indenting the cookies after baking ensures space for the lemon curd without cracking.
  • These cookies are fragile right out of the oven; handle with care until fully cooled.

Find it online: https://recipethrive.com/black-sesame-thumbprint-cookies-with-meyer-lemon-curd-recipe/