Lemon Cheesecake Stack Cookie

Directions

Shortbread
1) Preheat oven to 375°F
2) Cream butter, then add powdered sugar, lemon juice, and lemon zest and mix well (you may have to scrap the bowl once or twice).
3) Add salt and flour and mix well.
4) Dump dough onto floured parchment or counter and gather into a ball, then flatten to 4″ rectangle or so. Wrap in plastic wrap and refrigerate 30 minutes.
5) Remove from refrigerator and roll to approx 1/4-1/2 in thick on lightly floured surface.
6) Transfer cookies to a parchment covered baking sheet. I found these very easy to reroll with little to no flour and a super easy dough to work with. I cut them out using around a 3″ start cookie cutter and got almost 24 cookies.
7) Put cookies in refrigerator for 15 min or so to prevent spreading but original author said they don’t spread. I wanted to ensure they didn’t so I put in refrigerator for a bit. They didn’t spread at all and baked beautifully!
8) Bake for 6-8 Minutes (I baked until the very tip of ONE cookie was barely browned).
9) Allow to cool for approximately 2 minutes and transfer to cooling rack and allow to cool completely.
Cheesecake Filling/frosting
10) In a stand mixer-whip cream cheese
11) Add powdered sugar and vanilla and mix well
12) Remove to small bowl and sit aside.
13) Pour whipping cream into mixing bowl and whip to stiff peaks (I found I could use the same bowl & whisk attachment without washing and it was fine).
14) Fold cream cheese mixture into whipped cream
15) Scoop into a piping bag fitted with a decorating tip (I used a small star tip similar to a Wilton 18)
Lemon Curd-Must be made ahead of time
Note: It’s best to use a coated whisk because the acid in lemon and metal don’t mix well. It may taste metallic to some.
16) In a small saucepan, bring the lemon juice and lemon zest to a boil.
17) While this mixture is coming up to temperature, whisk the egg and granulated sugar in medium bowl until sugar is dissolved.
18) Once lemon juice mixture is boiling, WHILE whisking vigorously pour slowly pour lemon juice mixture into sugar mixture to temper.
19) Pour mixture back into saucepan and cook over medium low heat, whisking constantly.
20) Whisk until lemon mixture is thick (this might take up to 10 minutes)-you can test if it’s ready by dipping a wooden spoon into the mixture and running your finger through and it holds the trail (you can easily see the path your finger swiped) and the curd doesn’t run off of the spoon.
*Note: Don’t use a metal spoon, it will taste metallic due to the acid reaction. Some are more sensitive to this taste than others.
21) Once it has reached the thickened point above, remove from the heat and whisk in the butter. Stir until everything is combined.
22) Press lemon curd through a fine meshed sieve to ensure it’s smooth, silky, and there are no eggy bits. Again-remember to use a glass or plastic bowl
23) Cover with plastic wrap ensuring that the wrap touches the top of the curd to prevent a nasty skin from forming. Place in refrigerator and chill.
24) The curd will firm as it cools.
25) Once cooled you can use it. I like to run a whisk through it before using.
26) Once cooled and thickened-for this recipe purpose place into piping bag with small tip (I used a Wilton 10)
Assembly
26) Take 1 cookie and using the piping bag with the cheesecake filling outline and fill in.
27) Place a second cookie on top. Then using the same bag/tip pipe small stars around the outside of the cookie.
28) Using the piping bag with curd pipe a small star shaped pool in the middle.
You could add gold sanding sugar or star sprinkles to add to the pretty.