Lemon Curd Cookies Recipe

Introduction

Lemon Curd Cookies offer a delightful balance of buttery, tender cookie dough filled with tangy, smooth lemon curd. These treats are perfect for brightening any afternoon tea or special occasion. The homemade lemon curd adds a fresh, zesty burst of flavor inside each bite.

Ingredients

• 1 cup (226g) Unsalted Butter, softened
• 3/4 cup (150g) Granulated Sugar
• 1 Large Egg Yolk
• 1 tsp Pure Vanilla Extract
• 2 1/2 cups (300g) All-Purpose Flour
• 1/2 tsp Baking Powder
• 1/4 tsp Fine Sea Salt
• 4 Large Egg Yolks (for lemon curd)
• 1/2 cup (100g) Granulated Sugar (for lemon curd)
• 1/2 cup (120ml) Freshly Squeezed Lemon Juice
• 2 tbsp Fresh Lemon Zest
• 1/2 cup (113g) Unsalted Butter, very cold, cubed (for lemon curd)
• 1/8 tsp Salt (for lemon curd)
• Powdered Sugar, for dusting (optional)

Instructions

1. Step 1: Prepare and cook the lemon curd. Zest lemons and squeeze 1/2 cup lemon juice. Separate 4 egg yolks, ensuring no whites. Cut 1/2 cup cold unsalted butter into small cubes. Set up a double boiler by filling a saucepan with 1-2 inches of water, bringing it to a gentle simmer. Place a heatproof bowl over it without touching the water.
2. Step 2: In the bowl, whisk together 1/2 cup granulated sugar, 4 egg yolks, lemon juice, lemon zest, and 1/8 tsp salt. Whisk continuously over simmering water for 8-12 minutes until thickened to coat the back of a spoon (around 170°F/77°C). Avoid boiling.
3. Step 3: Remove from heat and whisk in the cold cubed butter until smooth and glossy. Strain the lemon curd through a fine sieve into a clean container. Cover the surface with plastic wrap to prevent skin formation and refrigerate for at least 2-4 hours, preferably overnight, until fully chilled and set.
4. Step 4: Make the cookie dough. Beat 1 cup softened butter and 3/4 cup sugar with an electric mixer for 3-5 minutes until light and fluffy. Add 1 egg yolk and 1 tsp vanilla, mixing well.
5. Step 5: In a separate bowl, whisk 2 1/2 cups flour, 1/2 tsp baking powder, and 1/4 tsp salt. Gradually add the dry mix to the wet ingredients, mixing on low just until combined. Form the dough into a disk.
6. Step 6: Wrap the dough disk in plastic wrap and refrigerate for at least 1 hour to prevent spreading and ease handling.
7. Step 7: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper. Roll dough into tablespoon-sized balls and space them 2 inches apart. Make a deep indentation in the center of each ball using your thumb or a teaspoon.
8. Step 8: Fill each indentation with 1/2 to 1 tsp of chilled lemon curd, careful not to overfill. Bake 10-14 minutes until edges are lightly golden and centers are set. Let cool on baking sheets for 5 minutes before transferring to a wire rack.
9. Step 9: Optionally, add a small additional dollop of lemon curd to each cooled cookie’s center. Dust with powdered sugar if desired for an elegant finish.
10. Step 10: Serve and enjoy. Store cookies in an airtight container in the refrigerator for 3-4 days. Bring to room temperature 15-20 minutes before serving for best texture and flavor.

Tips & Variations

• Use freshly squeezed lemon juice and zest for the brightest citrus flavor in your curd.
• Chill the dough thoroughly to prevent cookies from spreading and to make shaping easier.
• For a different twist, swap lemon curd with raspberry jam or orange marmalade.
• Dusting with powdered sugar before serving adds a lovely decorative touch and a hint of sweetness.

Storage

Store Lemon Curd Cookies in an airtight container in the refrigerator for up to 3-4 days due to the fresh curd filling. Before serving, allow them to sit at room temperature for 15-20 minutes to enjoy their soft texture and flavorful filling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought lemon curd instead of making it from scratch?

Yes, store-bought lemon curd can be used as a convenient shortcut, but homemade curd offers fresher, more vibrant flavor and a smoother texture.

Why do I need to chill the dough before baking?

Chilling the dough firms it up, which helps prevent the cookies from spreading too much in the oven and makes them easier to shape.

Lemon Curd Cookies Recipe

Print Recipe

★★★★★

4.6 from 135 reviews

These delightful Lemon Curd Cookies feature a soft and buttery cookie base filled with a smooth, tangy homemade lemon curd. Perfectly balanced between sweet and tart, these cookies are ideal for any occasion and offer a refreshing citrus twist. The lemon curd is made from scratch using fresh lemon juice, zest, and butter, then chilled to create a luscious filling that complements the tender cookies baked to a light golden finish.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 14 minutes
• Total Time: 4 hours 30 minutes
• Yield: Approximately 24–30 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough

• 1 cup (226g) Unsalted Butter, softened
• 3/4 cup (150g) Granulated Sugar
• 1 Large Egg Yolk
• 1 tsp Pure Vanilla Extract
• 2 1/2 cups (300g) All-Purpose Flour
• 1/2 tsp Baking Powder
• 1/4 tsp Fine Sea Salt

Lemon Curd

• 4 Large Egg Yolks
• 1/2 cup (100g) Granulated Sugar
• 1/2 cup (120ml) Freshly Squeezed Lemon Juice
• 2 tbsp Fresh Lemon Zest
• 1/2 cup (113g) Unsalted Butter, very cold, cubed
• 1/8 tsp Salt

Optional

• Powdered Sugar, for dusting

Instructions

1. Prepare & Cook Lemon Curd: Zest the lemons and squeeze fresh lemon juice. Separate 4 large egg yolks, ensuring no whites. Cut the cold unsalted butter into small cubes. Set up a double boiler by filling a medium saucepan with 1-2 inches of water and bring to a gentle simmer, then place a heatproof bowl over it without touching the water. In the bowl, whisk together the granulated sugar, egg yolks, lemon juice, lemon zest, and salt until uniform. Place the bowl over simmering water and whisk continuously for 8-12 minutes until the mixture thickens enough to coat the back of a spoon (about 170°F/77°C), taking care not to boil.
2. Finish & Chill Lemon Curd: Remove the bowl immediately from heat. Whisk in the cold cubed butter until completely melted and incorporated, creating a smooth and glossy curd. Strain the lemon curd through a fine-mesh sieve into a clean jar or bowl to ensure a silky texture. Cover the surface directly with plastic wrap to prevent skin formation and refrigerate for at least 2-4 hours, preferably overnight, until cold and firmly set.
3. Prepare Cookie Dough: In a large mixing bowl, beat the softened butter and granulated sugar using an electric mixer for 3-5 minutes until the mixture is light, fluffy, and pale. Add the egg yolk and vanilla extract and mix until fully incorporated. In a separate bowl, whisk together the all-purpose flour, baking powder, and sea salt. Gradually combine the dry ingredients into the wet ingredients on low speed until just combined, avoiding overmixing. Gather the dough into a disk.
4. Chill Cookie Dough: Wrap the dough disk tightly in plastic wrap and refrigerate for at least 1 hour to firm up the dough and prevent spreading during baking.
5. Bake Lemon Curd Cookies: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. Scoop tablespoon-sized portions of dough and roll into smooth balls. Place them 2 inches apart on baking sheets. Create a deep indentation in the center of each ball with your thumb or a rounded teaspoon. Spoon 1/2 to 1 teaspoon of chilled lemon curd into each indentation, being careful not to overfill. Bake for 10-14 minutes until the edges are lightly golden and the centers set. Allow cookies to cool on the sheets for 5 minutes before transferring to a wire rack to cool completely.
6. Assemble & Finish Cookies: Optionally, add an extra small dollop of chilled lemon curd to the center of each cooled cookie. Lightly dust the cookies with powdered sugar for an elegant presentation. Serve and enjoy within one to two days. Store leftovers in an airtight container in the refrigerator for 3-4 days, and bring to room temperature for 15-20 minutes before serving to enhance flavor and texture.

Notes

• Use fresh lemon juice and zest for the best flavor in lemon curd.
• Ensure the egg yolks for the curd do not contain any egg whites to avoid curdling.
• Do not boil lemon curd mixture; keep heating gently to prevent scrambling the eggs.
• Chilling both curd and dough is essential for proper texture and handling.
• Do not overfill the cookies with lemon curd to prevent leakage during baking.
• Cookies should be stored in the refrigerator due to the fresh curd filling and served at room temperature for best taste.
• For a refined texture, straining the lemon curd is recommended.

Keywords: lemon curd cookies, lemon cookies, homemade lemon curd, citrus cookies, soft cookies, tangy dessert