I realize we should be thinking about fall foods like pumpkin, sweet potato and apple but I’m kind of stuck on lemon.
So. How about a lemony lemon whoopie pie before we say hello to the great pumpkin (or in this year of the great California drought, the sort of mid-sedan sized great-ish pumpkin).
Lemon whoopie pies are easy to make. Just a couple of bowls, a little mixing and whipping and you’ve got cookies. The batter is thick (like the chocolate orange black & white cookies) and placed on baking sheets using a large scoop. You want big thick cookies.
There’s plenty of lemon flavor in the cookie, but the whoopie filling has some lemon curd which makes it lemony lemon big time flavored. You could make homemade lemon curd but honestly, Dickinson’s lemon curd is one of my favorites and contains only the ingredients I would use if making it from scratch. It saves time and I am pretty sure for the amount you use in the recipe, it also saves some money. Most grocery stores stock Dickinson’s lemon curd, especially as we get closer to the holidays.
This whoopie pie is one of those things that make lemon loving people really happy (say hi to my favorite mother-in-law). And if the cookie is too big (it is big) just slice it in half and share some with your best friend.
|Lemony Lemon Whoopie Pies|| |
- 260 grams Canteen flour blend (2 cups) (see notes)
- 150 grams granulated sugar (3/4 cup)
- 1 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- ½ teaspoon baking soda
- 2 extra-large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon pure lemon extract
- 120 grams neutral vegetable oil (1/2 cup)
- 160 grams plain Greek yogurt (2/3 cup)
- 1 lemon, zested
- 30 grams lemon juice (2 tablespoons)
- 113 grams unsalted butter, room temperature (8 tablespoons)
- 28 grams Spectrum shortening (2 tablespoons)
- 60 grams good quality lemon curd (Dickinson’s) (3 tablespoons)
- ¼ teaspoon kosher salt
- 330 grams powdered sugar, sifted (3 cups)
- ½ teaspoon lemon extract
- 1-2 tablespoons lemon juice
- Preheat oven to 350°F. Line two baking sheets with parchment paper. In a large bowl whisk together flour, sugar, baking powder, salt and baking soda until combined. In a medium bowl whisk together eggs, extracts, oil, yogurt, lemon zest and juice until well combined. Add to flour mixture and blend until batter is smooth. It should be fairly thick.
- Scoop by ⅓ cups onto prepared baking sheets into perfect circle mounds about 6 on each. Rap pan on counter top to remove any air bubbles in the batter. Bake 9-12 minutes or until the bottoms are golden brown and the top of each cake can be pressed and pops back, or a tooth pick inserted comes out clean. Cool in the pan for five minutes and then transfer cakes to a rack to cool completely. Match up pairs before adding filling to the flat side to make the cookie.
- In a large mixing bowl whip together butter, shortening, lemon curd, and salt until combined and fluffy. Add sifted sugar and mix on low until blended. Add the extract plus one tablespoon of lemon juice and begin to whip on high. If the icing is too thick add a bit more lemon juice until it is the right consistency which is thick but spreadable.
- Pipe or spoon filling onto the flat side of six cookies aiming for a scoop in the center. Top (flat side toward filling) with remaining six cookies and press evenly to make the filling reach the edges. Place cookies on a rack so the filling can set, about an hour. Best served the same day. Makes 6 very large whoopie pies.