Lemon Sandwich Cookies
Lemon sandwich cookies are a delightful treat with a zesty lemon filling nestled between two tender, buttery cookies. Their bright, citrusy flavor and delicate texture make them perfect for any occasion, from afternoon tea to festive gatherings.
Equipment
- Mixing bowls
- Cooling rack
- Parchment paper
- Baking sheets
- Electric hand mixer or stand mixer
Ingredients
- 1 Recipe Thin Lemon Cookies
Filling
- 1 cup heavy whipping cream
- 4 oz cream cheese softened
- 1/4 cup lemon juice
- 1 cup confectioners’ sugar
- 1 tsp vanilla extract
- 1 tsp lemon zest
Instructions
- Only caramelize the sugar topping just before serving!
- This cheesecake can be stored in the fridge for up to 3 days, making it an ideal make-ahead dessert.
- When ready to serve, sprinkle 1-2 teaspoons of sugar evenly over the cheesecake.
- Use a kitchen torch to caramelize the sugar, creating a crispy, crunchy topping.
- Caramelizing the sugar in advance will result in a soggy texture.
- For best results, use high-fat cream cheese, such as Philadelphia, to ensure a stable, crack-free cheesecake.
Notes
- Opt for high-fat cream cheese, like Philadelphia, to ensure your cheesecake remains stable and crack-free.
- Full-fat cream cheese provides the rich, creamy texture needed for a perfectly smooth cheesecake.