Lemon Curd Cookies Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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
Find it online: https://lucabites.com/lemon-curd-cookies-recipe/
