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Meyer Lemon Alfajores with Fresh Mint

Servings 24 alfajores

Ingredients
  

Meyer Lemon Alfajores with Fresh Mint

  • 1 cup cornstarch
  • 3/4 cup all purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter softened
  • 1/3 cup granulated sugar
  • 2 egg yolks
  • 1 teaspoon vanilla extract
  • 2 tablespoons heavy cream
  • 1 batch Meyer lemon curd chilled
  • 1/4 cup fresh mint leaves
  • Confectioner's sugar for dusting

Meyer Lemon Curd

  • Juice of 5 Meyer lemons
  • Zest of 1 Meyer lemon
  • Juice of 1/2 lemon
  • 1/2 cup unsalted butter
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 4 egg yolks
  • 2 whole eggs
  • 2 tablespoons cornstarch

Instructions
 

For the Meyer Lemon Curd:

  • Place zest, lemon juice, sugar, butter, and salt in a small saucepan over medium heat. Stir until the butter melts and the sugar is completely dissolved.
  • In a medium-sized bowl whisk egg yolks, eggs, and cornstarch together until fully integrated and pale yellow in colour.
  • Pour 1/2 cup of the hot lemon mixture into the egg mixture, whisking constantly to temper the eggs.
  • Add the eggs to the saucepan and cook over low heat until the curd thickens.
  • Remove the curd from the heat and transfer to a bowl. Refrigerate for at least 2 hours.

For the Alfajores

  • Preheat the oven to 350F.
  • Sift cornstarch, flour, baking powder, baking soda and salt together in a large mixing bowl. Set aside.
  • In a stand mixer fitted with a paddle attachment, cream the butter and sugar together.
  • Pour in the egg yolks and vanilla extract and beat for 5 minutes on a low speed.
  • Add the dry ingredients to the mixer and beat until a crumbly dough forms.
  • Add the heavy cream and beat until the dough comes together.
  • Turn the dough onto a well-floured surface and form into a ball. Flatten into a disc and wrap in plastic wrap. Refrigerate for 1 hour.
  • Take the dough out of the fridge and place on a well-floured piece of parchment paper. Let it soften at room temperature for 15 minutes.
  • Using a floured rolling pin, roll the dough out to a 1/4-inch thick. Using a 2-inch round cookie cutter, cut the dough into rounds.
  • Place the finished cookies on a large baking sheet lined with parchment paper or a silicon baking mat. Refrigerate for 15 minutes before placing in the oven.
  • Bake the cookies for 15-20 minutes or until golden brown. Transfer to a cooling rack and cool completely.
  • To assemble the cookies, place a 1/2 teaspoon of meyer lemon curd on the base of one cookie. Place a fresh mint leaf on top of the curd and take another cookie to create a sandwich.
  • Dust the finished cookies with confectioner's sugar and enjoy.