Purim is coming up! It’s a Jewish holiday filled with celebration, silliness, and, of course, food. In celebration (and because they’re delicious) I made some hamantaschen. They’re basically just a three-cornered cookie with some sort of filling in the middle. These amazing recipes have been making their way around Facebook, and I was inspired by the lemon bar variety.
So let’s get started! We start with a basic sweet dough. This one is butter free, baking this entire recipe dairy free – yay! The dough is tougher and sturdier than your average cookie dough and also less-sweet. I used this dough recipe here. Roll the dough out right away and cut into circles. I didn’t have a circle cookie cutter, so I used a drinking glass. Worked just as well.
Because I was using a liquid filling, I didn’t fold the cookie around the filling. Instead, I folded the cookie first to make a little cup.
Just pinch in each corner.
Make sure to press firmly so they don’t open up in the oven.
Nice little cups ready for filling.
I made a standard lemon bar filling using eggs, flour, sugar, and lemon juice. I cooked it over the stove to thicken it before filling the cookies.
Spooning it in.
Then I gave the corners and extra pinch just to make sure they stayed where they were supposed to.
And here we go! Beautiful right out of the oven. I did a little dance when I saw how well they kept their shape!
A little sprinkle of powdered sugar on the top and they’re ready to go.
2 thoughts on “Lemon Bar Hamentaschen: Step-by-step”
How exactly did you make the lemon filling?
Try this recipe: http://www.foodnetwork.com/recipes/ina-garten/lemon-curd-recipe.html
Standard lemon bar filling isn’t cooked before it’s poured onto the dough but because I was concerned about them holding their shapes, I used a lemon curd recipe that thickens over the stove before baking. Good luck, and let me know how they turn out!