Have you ever had Carr’s Lemon Ginger Creme Sandwich Cookies? They have always been one of my favorite store bought treats. Recently I decided that I wanted to make a homemade version, and although these are not sandwich cookies, they are absolutely divine.
This recipe is the perfect twist for my go-to soft ginger cookie recipe. I’ve simply dressed them up with a homemade lemon curd buttercream. If you don’t want to make your own lemon curd for the frosting you would always substitute for jarred lemon curd from the supermarket.
I love these ginger lemon creme cookies, and everyone I have shared them with does too! If you have never paired ginger and lemon, you might be wondering if it’s a good idea. I assure you it is!
Ginger Lemon Creme Cookie Assembly
- 1 recipe (approximately 2 dozen) soft gingersnap cookies (this is my favorite recipe)
- 1 recipe lemon curd buttercream (included below)
Make cookies according to recipe directions. Cool cookies completely. Meanwhile make the lemon curd buttercream. Spread the buttercream over cooled cookies. Enjoy!
Lemon Curd Buttercream
- 1 recipe lemon curd (included below) or 2/3 cup store bought lemon curd
- 1/2 cup butter, softened
- 2 1/2 cups powdered sugar
- 1/2 teaspoon lemon extract
- 1/4 teaspoon vanilla extract
- 1 tablespoon milk, half-and-half, or heavy cream
Using a hand mixer, whip the butter and curd together until light and fluffy. Add the remaining ingredients and mix until smooth, adding additional milk if a runnier consistency of frosting is desired.
- 1/3 cup freshly squeezed lemon juice (from approximately 2-3 lemons, depending on their size)
- 1 tsp finely grated lemon zest
- 1 whole egg, plus 2 egg yolks
- 1/2 cup sugar
- 2 tablespoons salted butter, cut into small cubes
Zest one lemon for 1 teaspoon of lemon zest. Set zest aside. Squeeze lemons for juice. Prepare your double boiler by filling a small saucepan with 1 inch of water. Ensure that the bottom of a heatproof metal or glass bowl does not touch the water. Heat the water in the small saucepan over medium heat until it reachers a simmer.
Meanwhile, remove the bowl and combine all of the ingredients (except the butter cubes) with a whisk until smooth. Add the butter cubes but do not stir. Place the bowl atop the pot of simmering water. Turn heat to medium-low. Heat curd stirring constantly with wooden spoon until the curd has thickened (coats the back of a spoon) and all of the butter is melted. This takes approximately 10 minutes.
Strain curd into a bowl using a fine-mesh sieve. Press plastic wrap over the surface of the curd in the bowl so that it does not form a skin. Refrigerate until completely cool before making buttercream. This recipe makes approximately 2/3 cup worth of curd.
Recipe Author: © Amanda Jenks, lemon curd recipe from Sweetapolita.