We tapped baker Jake Cohen to channel his Jewish roots and culinary genius for the ultimate hamantasch recipe in preparation for Purim on March 9-10. Whether you celebrate Purim or not, you’ll be baking these Burnt Lemon Curd Hamantaschen year-round. The idea for burnt lemon curd filling came out of a desire to use up the entire lemon. After zesting and juicing, the remaining lemon halves are chopped, blanched, and caramelized in sugar. This then serves as the base of your curd, amping up the lemon flavor in these Burnt Lemon Curd Hamantaschen to extreme, tangy levels.
Burnt Lemon Curd Hamantaschen
Makes about 14 hamantaschen
Ingredients
- ¾ cup (170 grams) unsalted butter, softened
- ⅔ cup (133 grams) granulated sugar
- 1 large egg (50 grams)
- 1 teaspoon (4 grams) vanilla extract
- 2¾ cups (344 grams) all-purpose flour
- ½ teaspoon (1.5 grams) kosher salt
- Burnt Lemon Curd Filling (recipe follow)
Instructions
- Line baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until creamy, 3 to 4 minutes, stopping to scrape sides of bowl. With mixer running, add egg, beating to combine. Beat in vanilla.
- In a medium bowl, whisk together flour and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating until a smooth dough forms.
- Between 2 sheets of parchment paper, roll dough to ¼-inch thickness. Remove top sheet of parchment. Using a 3¼-inch round cutter, cut dough, rerolling scraps as necessary. Spoon 2 teaspoons Burnt Lemon Curd Filling into center of each dough circle. Fold dough in from three sides, and pinch edges together to seal, leaving a small opening over filling. Place 2 inches apart on prepared pans. Refrigerate for 1 hour.
- Preheat oven to 350°F (180°C).
- Re-pinch corners of hamantaschen to ensure they’re well sealed; bake until bottoms and corners are golden, 20 to 25 minutes, rotating pans halfway through baking. Let cool completely.
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Burnt Lemon Curd Filling
Makes 2 cups
Ingredients
- 2 medium lemons (220 grams)
- ¾ cup (150 grams) granulated sugar, divided
- 2 large eggs (100 grams)
- ½ teaspoon (1.5 grams) kosher salt
- ¼ cup (57 grams) unsalted butter
Instructions
- Zest and juice lemons; transfer 3 tablespoons (9 grams) zest and 6 tablespoons (90 grams) juice to a medium bowl. Whisk in ½ cup (100 grams) sugar, eggs, and salt until smooth; set aside.
- Quarter juiced lemon halves, and thinly slice. Transfer to a medium saucepan, and cover with water. Bring to a boil over high heat; cook for 3 minutes. Drain, and pat dry with paper towels.
- Return lemon slices to pan with remaining ¼ cup (50 grams) sugar; cook over medium-high heat, stirring constantly, until caramelized, 5 to 6 minutes. Remove from heat; let cool for 2 minutes. Stir caramelized lemons into lemon juice mixture. Pour mixture into pan; cook over medium-low heat until thickened, 2 to 3 minutes. Remove from heat; stir in butter. Let cool completely.
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