Place a deep saucepan over low heat, add the sugar, eggs, lemon zest and juice, and stir constantly with a spoon.
As soon as the mixture starts to evaporate, remove the pot from the heat, continue stirring for a few seconds and return the pot to the heat.
Repeat the same process until the mixture starts to thicken.
As soon as it thickens, remove the saucepan from the heat, add the butter, and stir until it melts completely.
Transfer the mixture to a bowl, wrap the bowl with cling film so it touches the lemon curd and leave aside to cool completely.
For the cookies:
In a mixer bowl, place the butter and powdered sugar and beat on medium speed until the butter is fluffy.
Pour in the flour and baking powder and knead again until the mixture is homogenized.
Remove from the mixing bowl and roll the dough out on a floured counter to a thickness of 4 mm (1/5 of an inch) .
With a knife or an egg-shaped cookie cutter, cut the dough into pieces and place them in a baking pan lined with parchment paper.
Gather together all the excess dough, roll it out and cut out more cookies. Cut a smaller 2.5 cm/ 1 inch diameter hole in half of the cookies – these will be the top of the cookie sandwich.
Bake the cookies in a preheated oven at 175°C/350° F, fan on, for 8 to 10 minutes. Once they are done, take them out of the oven, let them cool well. Cover the cookies that do not have a hole in with a little filling. Then cover each one with a holed cookie and press lightly.
Follow the same process for the remaining cookies and serve with powdered sugar.
Notes
Chef’s tip: Allow the cookies to cool well before filling them to prevent them from softening too much.
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Celebrity Chef Giorgos Tsoulis specializes in modern Mediterranean cuisine and his recipes are widely appreciated not just in Greece and Cyprus but also around the world.
He has been the executive chef of numerous successful Greek restaurants, while at the same time hosting many popular culinary TV shows in Greece and Cyprus. Giorgos Tsoulis is passionate about educating his fans in more sustainable and healthy cooking and eating while making the most of the flavors of the ingredients.
As sustainable cuisine ambassador for WWF Hellas, he plays a key role in cooking activations that relate to the European #Eat4Change program, as well as the #Farm2Fork program.
