Ingredients
Calamansi Curd
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1/2 cup calamansi juice
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1/2 cup granulated sugar
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3 large egg yolks
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1 large egg
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1/4 teaspoon fine sea salt
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4 tablespoons unsalted butter, cubed
Cookies
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1 cup unsalted butter, softened
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1/2 cup granulated sugar
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1 large egg yolk
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1 teaspoon vanilla extract
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1 teaspoon calamansi zest
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1/4 teaspoon fine sea salt
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2 cups all-purpose flour
- Granulated sugar, for rolling
Instructions
Add whole calamansi to a blender and pulse on high for 5–8 seconds, just until pulpy. Strain into a measuring cup, then top with additional freshly squeezed calamansi juice until you reach ½ cup.
In a small saucepan, whisk together the juice, sugar, egg yolks, whole egg, and salt. Cook over medium-low heat, whisking constantly, until thickened and silky, 5–7 minutes. It should coat the back of a spoon without boiling.
Remove from heat, whisk in the butter, then strain through a fine-mesh sieve. Press plastic wrap directly onto the surface and chill until ready to use.
In a stand mixer, cream the butter and sugar until pale and fluffy, 2–3 minutes. Add the egg yolk, vanilla, and calamansi zest and mix to combine.
Add the salt and flour and mix on low just until the dough comes together. Do not overmix.
Preheat the oven to 350°F. Line two baking sheets with parchment.
Roll the dough into 1-tablespoon balls. Roll each ball in granulated sugar. Arrange on the baking sheets and press a deep well into the center of each using your thumb or the back of a small spoon.
Bake for 10 minutes. Remove from the oven and (carefully—pan is hot!) re-press the centers to redefine the wells. Return to the oven and bake for 3–5 minutes more, until the bottoms are lightly golden. Let cool completely.
Spoon the chilled calamansi curd into each well. Chill the cookies for 10 minutes to help them set before serving.