Frozen Lemon Chèvre Cookie Bites
These frozen filled lemony cookies—adapted from a recipe by Laura Chenel’s Chèvre—melt quickly, so serve them promptly from the freezer. You can also forgo the cookies and simply spoon the mousse-like lemon curd and cheese mixture into individual serving bowls. Scatter fresh, seasonal berries on top for a party-worthy summer dessert.
Ingredients
- 3 large egg yolks
- ¾ cup sugar
- 2 lemons zested and juiced
- ¼ cup ½ stick unsalted butter, cut into chunks
- 8 ounces creamy goat cheese
- 8 Belgian waffle cookies
Instructions
- Several hours or a day before serving, make the lemon curd: Heat a small pot of water, or a double boiler with water, to a simmer over medium-low heat.
- In a heat-resistant metal or glass bowl, combine the egg yolks, sugar, lemon zest, and juice, and whisk until smooth. Set the bowl over the simmering water, without letting the bottom touch the pot, and continue to whisk for about 10 minutes, until the curd has nearly doubled in volume and is very thick and yellow. Don’t let the mixture boil.
- Remove the bowl from the heat, and whisk in the butter, a chunk at a time, until melted. Refrigerate until the custard is cold and firm.
- In a medium-size bowl, combine the goat cheese and lemon curd, mixing until blended. Refrigerate for about an hour, until firm.
- Top one waffle cookie with 2 heaping tablespoons of the chèvre/curd mixture; place another cookie on top to make a sandwich. Place the cookie in a large plastic container in the freezer. Repeat with the remaining three cookies and filling to make five more sandwiches, adding each cookie to the freezer container as it is assembled.
- When ready to serve, remove the frozen cookies from the freezer, and cut each one into four small cookie wedges. (Uncut, the sandwich cookies can be wrapped tightly in foil and frozen a week in advance of serving.)
Elaine Khosrova
Elaine Khorova is the original Editor-in-Chief of culture magazine and the current recipe writer extraordinaire. She resides in the Hudson Valley of New York where she is working on a book about the history of butter.
