Enjoy these lemony cookies with a warm cup of tea. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Remove zest and squeeze 6 tablespoons of juice from lemons. For lemon curd, in a medium bowl, beat 2 tablespoons of the butter and 1/2 cup granulated sugar with a mixer on medium just until combined. Gradually beat in 1/4 cup of the lemon juice and the egg yolk. Stir in 2 teaspoons of the lemon zest (mixture may appear curdled).

  • Transfer mixture to a small saucepan. Cook and stir over low until smooth. Cook and stir over medium 3 minutes or until slightly thick. Transfer to a bowl. Cover surface with plastic wrap and chill at least 1 hour (curd will thicken during chilling).

  • Preheat oven to 350 degrees F. Line two large cookie sheets with parchment paper.

  • In a large bowl, beat the remaining 10 tablespoons butter and 2/3 cup granulated sugar on medium until combined. Beat in egg whites, vanilla, 4 teaspoons of the lemon zest and the remaining 2 tablespoons lemon juice (mixture may appear slightly curdled). In a small bowl, stir together the next four ingredients (through salt). Add to butter mixture and beat just until combined. If necessary, chill dough 1 hour or until easy to handle.

  • Shape dough into 1-inch balls. Place 1 inch apart on prepared cookie sheets. Using your thumb, make an indentation in center of each ball.

  • Bake 12 to 14 minutes or until bottoms are very light brown. If cookie centers puff during baking, re-press with the back of a small spoon. Cool on cookie sheet 2 minutes. Remove; cool on wire racks. Sprinkle lightly with powdered sugar. Fill centers with lemon curd and sprinkle with additional lemon zest.


Tip: We do not recommend using a sugar substitute for this recipe.

Storage: Place cookies in a single layer in an airtight container. Store in refrigerator up to 3 days.

Nutrition Facts

73 calories; 3 g total fat; 1.9 g saturated fat; 11 mg cholesterol; 55 mg sodium. 13 mg potassium; 10.6 g carbohydrates; 0.2 g fiber; 5 g sugar; 0.9 g protein; 94 IU vitamin a iu; 1 mg vitamin c; 18 mcg folate; 6 mg calcium; 2 mg magnesium;