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Lemon Curd Cookies Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://messykitchenmagic.com/lemon-curd-cookies-recipe/