Lemon Curd Cookies Recipe

Introduction

These Lemon Curd Cookies offer a delightful balance of buttery sweetness and tangy citrus. Filled with homemade lemon curd, they are perfect for brightening up any tea time or dessert spread. Their soft texture and zesty flavor make them an irresistible treat.

Ingredients

• For the lemon curd:
  • ½ cup (120 ml) fresh lemon juice (about 3 large lemons)
  • 1 Tbsp lemon zest (from about 2 lemons)
  • 4 large egg yolks
  • ¾ cup (150 g) granulated sugar
  • Pinch (⅛ tsp) salt
  • ½ cup (112 g) unsalted butter, cold and cubed
• For the cookies:
  • 2½ cups (313 g) all‑purpose flour, spooned & leveled
  • ½ tsp baking powder
  • ½ tsp fine salt
  • 1 cup (224 g) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • 1 large egg yolk, room temperature
  • 1 tsp vanilla extract
  • 1 tsp finely grated lemon zest
  • Powdered sugar, for dusting

Instructions

1. Step 1: Make the lemon curd by combining lemon juice, zest, egg yolks, sugar, and salt in a small saucepan. Cook over medium-low heat, whisking constantly until the mixture thickens and coats the back of a spoon, about 20–25 minutes. Remove from heat and whisk in cold cubed butter until smooth. Cover with plastic wrap directly on the surface and let cool completely.
2. Step 2: Prepare the cookie dough by whisking together flour, baking powder, and salt in a bowl. In another bowl, cream softened butter and granulated sugar until fluffy, about 2–3 minutes. Beat in egg yolk, vanilla extract, and lemon zest. Gradually fold in the dry ingredients until just combined. Chill the dough for 1 hour.
3. Step 3: Preheat the oven to 350 °F (175 °C). Scoop the dough into 1-inch balls and place them on parchment-lined baking sheets about 2 inches apart. Use a ½ tsp measuring spoon to press a shallow well in the center of each ball. Bake for about 10 minutes until the edges are lightly golden.
4. Step 4: While the cookies are still warm, fill each center with about 1 teaspoon of lemon curd. Optionally dust with powdered sugar before or after filling. Let the cookies cool fully on the baking sheet before serving.

Tips & Variations

• Use fresh lemon juice and zest for the brightest citrus flavor.
• Chill the dough well to prevent spreading and maintain cookie shape.
• Swap lemon curd for raspberry jam or another tart fruit curd for a different twist.
• Add a little lemon extract to the dough for an extra lemony punch.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. Because they contain lemon curd, refrigerating is recommended if kept longer, up to 5 days. Reheat gently in a low oven if you prefer them warm before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought lemon curd instead of making my own?

Yes, store-bought lemon curd works well and can save time. Just be sure it is thick and not too runny to avoid soggy cookies.

How do I prevent the lemon curd from curdling while cooking?

Cook the lemon curd over medium-low heat and whisk constantly. Avoid high heat to prevent the eggs from scrambling and achieve a smooth texture.

Lemon Curd Cookies Recipe

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★★★★★

4.7 from 135 reviews

These Lemon Curd Cookies feature a delightful combination of tender buttery cookie dough filled with tangy, homemade lemon curd. Soft and slightly crisp on the edges, they are perfect for a refreshing treat that balances sweet and tart flavors. Making your own lemon curd adds a fresh citrus burst that elevates these classic cookies to a sophisticated dessert for any occasion.

• Author: luca
• Prep Time: 1 hour 15 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 40 minutes
• Yield: 32 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the lemon curd:

• ½ cup (120 ml) fresh lemon juice (about 3 large lemons)
• 1 Tbsp lemon zest (from about 2 lemons)
• 4 large egg yolks
• ¾ cup (150 g) granulated sugar
• Pinch (⅛ tsp) salt
• ½ cup (112 g) unsalted butter, cold and cubed

For the cookies:

• 2½ cups (313 g) all‑purpose flour, spooned & leveled
• ½ tsp baking powder
• ½ tsp fine salt
• 1 cup (224 g) unsalted butter, softened
• 1 cup (200 g) granulated sugar
• 1 large egg yolk, room temperature
• 1 tsp vanilla extract
• 1 tsp finely grated lemon zest
• Powdered sugar, for dusting

Instructions

1. Make the lemon curd: Combine lemon juice, lemon zest, egg yolks, granulated sugar, and salt in a small saucepan. Cook over medium-low heat, whisking constantly for about 20–25 minutes until the mixture thickens enough to coat the back of a spoon. Remove from heat, then whisk in cold cubed butter until the curd is smooth. Cover with plastic wrap placed directly on the surface to prevent skin formation and let it cool completely to room temperature.
2. Prepare cookie dough: In a bowl, whisk together all-purpose flour, baking powder, and salt. In a separate large bowl, cream the softened butter and granulated sugar with an electric mixer until fluffy, about 2–3 minutes. Beat in the egg yolk, vanilla extract, and lemon zest until combined. Gradually fold in the dry ingredients until just mixed. Wrap the dough and chill it in the refrigerator for 1 hour to firm up for easier shaping.
3. Shape and bake the cookies: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop the dough into 1-inch balls and place them on the prepared sheets about 2 inches apart. Using a ½ teaspoon measuring spoon or similar rounded utensil, gently press a shallow well into the center of each dough ball without breaking through. Bake in the preheated oven for approximately 10 minutes, or until the edges are lightly golden but centers remain soft.
4. Fill and finish: While the cookies are still warm, spoon about 1 teaspoon of the cooled lemon curd into the well of each cookie, filling the indentation. Optionally, dust the cookies with powdered sugar either before or after filling. Allow the cookies to cool completely on the baking sheet to set the curd before serving.

Notes

• Ensure the lemon curd is fully cooled before filling the cookies to prevent melting the dough filling balance.
• Handle the dough gently and avoid overmixing to keep cookies tender.
• If lemon curd is too thin after cooking, continue to cook a bit longer until it thickens adequately.
• These cookies can be stored in an airtight container for up to 3 days or refrigerated for up to a week.
• For extra lemon aroma, add a little lemon zest on top of the lemon curd filling before serving.

Keywords: lemon curd cookies, lemon cookies, homemade lemon curd, soft cookies, citrus dessert, baking, lemon zest, buttery cookies