Jean's Lemon Cookies

My mom LOVES lemons! As a child she would sprinkle a little salt on top of a wedge and eat it straight; rind and all! I developed this recipe for her. It's great during the summer months when the blueberries are sweet and inexpensive. The cookies make a great presentation for teas or baby/wedding showers. And to make everyone's life easier, the filling and the dough can be made a day or two ahead of time!

Jean's Lemon Cookies

2 cups butter, softened

1 cup sifted powdered sugar

4 cups flour

1/4 tsp. salt

The juice and zest of 3 lemons

For filling:

1 egg, beaten

2/3 cup sugar

2 T. butter

The juice and zest of 3 lemons

1 tsp. cornstarch

Make filling by placing all of the filling ingredients in a small bowl. Place the bowl on top of a pot of boiling water. Whisk until all ingredients are incorporated and begin to thicken. (The mixture will thicken even more after it's been refrigerated so it needs to just coat the bottom of your spoon.) Cover and refrigerate for 1 hour or overnight.

For the cookies: Cream butter and gradually add the powdered sugar. Stir in the lemon juice and zest and incorporate. In another bowl sift the flour with the salt.

Combine the butter mixture with the flour mixture and shape into a cylinder. Wrap in cellophane and refrigerate for at least 30 min.

Take the dough out of the refrigerator and slice to a 1/4" thickness. Place cookies on cookie sheets and bake at 400 degrees for 8 minutes or until browned just around the edges. Cool on a wire cooling rack until room temperature.

Spoon filling on top of each cookie. Place blueberries on top of the curd and sprinkle more powdered sugar on top.