This week’s episode of Game of Thrones was titled “The Queen’s Justice” and that made me think of Cersei’s version – blowing the crap out of all of her enemies with glowing green wildfire. These cookies are my homage, and their neon green blobbiness won’t win any baking beauty prizes but is delicious. The curd is lemon basil with a few drops of green food coloring to make it match this:
I used the same lemon curd recipe as I made for my Kiwi Lemon Tarts, but with about a cup of fresh basil from the garden added in for an aromatic twist. I got the recipe for the cookies themselves from MADaboutkitchen. I ended up with probably two cups worth of curd left over, which I plan to fill some puff pastry shells with this weekend to take to another event. Lemon curd makes everything delicious!
Lemon Basil Curd
- 3 lemons
- 1 1/2 cups sugar
- 1 stick unsalted butter, room temperature
- 4 extra-large eggs
- 1/2 cup lemon juice
- 1 cup of fresh basil
- 1/8 teaspoon kosher salt
- Green food coloring
- 1 cup unsalted butter, softened
- 1/2 cup caster or powdered sugar
- 2 egg yolks (no whites)
- 1 tbsp grated lemon zest
- 2 tbsp lemon juice
- 1 tsp salt
- 2 1/2 cups all-purpose flour
- To make the curd, use a carrot peeler to remove the zest of your 3 lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with the steel blade. Add the sugar and basil and pulse until the zest is very finely minced into the sugar.
- Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.
- Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The curd will thicken at about 170 degrees F, or just below simmer.
- Remove from the heat and add a few drops of green food coloring and mix well. Keep adding more, a drop at a time, until you get the color you’re looking for (or don’t use the food coloring at all, if you want to stick with a more natural green). Refrigerate to cool it down and help it thicken further.
- While it’s cooling, preheat the oven to 350°F/180°C and make the cookie dough. Line a baking tray with parchment sheet. Cream the butter and sugar in a standing mixer until smooth and pale, about 3 to 4 minutes. Beat in the yolks, lemon zest, lemon juice, and salt. With the mixer on low (speed 1), beat in the flour just until moist clumps form.
- Gather the dough with your hand and make a ball. Don’t knead it, just get everything together, handling it very lightly. Shape 1 tablespoon of dough into 1-inch balls. Place the balls on prepared sheets, spacing them 1 inch apart. Using a floured finger, make a deep indentation in center of each ball, just enough to hold about a teaspoon of lemon basil curd.
- Bake the cookies until firm and lightly golden on bottom, about 18 to 20 minutes, then dust them with powdered sugar.
- If the depth of the indentation seems to have reduced, press it lightly again using a spoon when it is still hot and immediately fill indentations with curd. Bake again for a couple of minutes just to set the curd, then serve immediately.
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