INGREDIENTS:

•115g chopped unsalted butter

•80g caster sugar

•80g light brown sugar

•1 tbsp lemon zest

•1 tsp lemon juice

•250g plain flour

•¼ tsp salt

•1 & ½ tsp baking powder

•¼ tsp baking soda

•1 whole egg + egg yolk

•½ tsp vanilla

•110g fresh blueberries (small size if possible)

FOR LEMON CURD:

•1 egg

•1 egg yolk

•40 g unsalted butter

•80 g caster sugar

•Juice & zest of 1 lemon

FOR THE GLAZE:

•30g powdered sugar

•2 tbsp lemon curd

•1 tbsp heavy cream

FOR BLUEBERRY SAUCE:

•30g blueberries

•15g sugar

•1 tsp water

INSTRUCTIONS:

•Make lemon curd: In a saucepan cook eggs, yolks, sugar, butter, lemon juice & zest on low heat, stirring constantly. Cook until thick and smooth (7–10 mins). Strain, cool, then refrigerate.

•Prepare blueberry sauce by cooking fresh blueberries with sugar on a medium heat for 5-6 minutes or until you get thick consistency. Strain, cool and keep it aside.

•First rub caster sugar and lemon zest together and keep it aside.

•In a large mixing bowl, add the cubed butter and whisk until slightly creamy. Add the white sugar with zest and light brown sugar, then whisk together until well combined and fluffy.

•Add the eggs, vanilla extract, lemon juice Whisk until fully incorporated.

•Add the flour, baking powder, baking soda, and salt. Gently mix until just combined. Add blueberries & mix, do not overmix. •Portion the dough into 90gballs.

•Place the cookie dough balls onto a tray and freeze for at least 30 minutes (or overnight for best results).

•Preheat (fan)oven to 175-180C (350°F). Bake for 10-15 minutes or until the tops are lightly golden while the centres remain soft.

•Remove from the oven and let cool slightly.

•Prepare the glaze by simply mixing powdered sugar, lemon curd and heavy cream until smooth and creamy.

•Pour the glaze on the cookies and add blueberry sauce drops and make swirls with the help of a toothpick

•Enjoy!

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🍋 Lemon Cheesecake Filling

• 160g cream cheese (2/3 cup)

• 30–40g powdered sugar (1/4–1/3 cup)

• zest of 1 lemon

• 15g lemon juice (1 tbsp)

✨ Method

• Mix well until smooth and creamy with no visible lumps

• Scoop small portions onto a tray and freeze them while preparing the dough ━━━━━━━━━━━━━━━

🍪 Lemon Cookie Dough

• 115g butter, softened (1/2 cup / 1 stick)

• 90g brown sugar (1/2 cup packed)

• 90g granulated sugar (1/2 cup)

• zest of 2 lemons

• 1 large egg

• 1 egg yolk

• 1 tbsp vanilla extract

• 7–8g lemon juice (1½ tsp)

• optional: yellow food coloring 💛

• 265g all-purpose flour (2 cups + 2 tbsp)

• 10g cornstarch (1 tbsp)

• 1/2 tsp baking soda

• 1/4 tsp baking powder

• a pinch of salt 🧂 ✨

Optional Coating • about 90g sugar mixed with lemon zest 🍋

✨ Method

• Rub the lemon zest into the sugars well until slightly moist to release the lemon oils and enhance the flavor

• Add the room temperature butter and cream everything together until light, fluffy and smooth

• Add the egg, egg yolk, vanilla extract, lemon juice and optional yellow coloring, then mix well until fully combined and smooth

• Gently fold in the dry ingredients until a soft dough forms with no dry flour remaining

• Scoop the cookie dough, place the frozen cheesecake filling in the center, then carefully seal and roll into smooth balls

• Optional: roll the cookie dough balls in the lemon sugar coating

• Chill the cookies for at least 2 hours

• Place them on the baking tray slightly apart

• Bake at 175°C / 350°F for 10–12 minutes until the edges are lightly set and the centers still look soft. Baking time may vary from oven to oven

• ✨ Small trick: as soon as the cookies come out of the oven, use a bowl to gently swirl around them to create perfectly round bakery-style cookies 🍪