Introduction

These Lemon Curd Cookies combine a tender, buttery cookie with a bright, tangy lemon curd center. They are perfect for anyone who loves a sweet treat with a refreshing citrus twist. Easy to make and delightful to eat, they’re sure to become a favorite dessert or snack.

A stack of round lemon cookies arranged on a white plate, each cookie with a golden-brown outer edge and a pale yellow, smooth lemon filling visible in the center. The cookies have a slightly crumbly texture with a dusting of powdered sugar over the top, adding a light white dust effect. One cookie on top has a bite taken out of it, clearly showing the soft, bright yellow lemon filling inside against the crumbly cookie shell. The plate sits on a white marbled surface, and in the background, whole lemons and lemon slices add a fresh, vibrant yellow touch to the scene. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Make the lemon curd by combining lemon juice, lemon 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.
Step 2: Remove the saucepan from heat and whisk in the cold cubed butter until smooth. Cover the lemon curd with plastic wrap placed directly on its surface to prevent a skin from forming. Let it cool completely.
Step 3: Prepare the cookie dough by whisking together the flour, baking powder, and salt in a bowl.
Step 4: In another bowl, cream the softened butter and granulated sugar until fluffy, about 2–3 minutes. Beat in the egg yolk, vanilla extract, and lemon zest.
Step 5: Gradually fold the dry ingredients into the wet mixture until just combined. Chill the dough for 1 hour.
Step 6: Preheat the oven to 350 °F (175 °C). Scoop the dough into 1-inch balls and arrange them on parchment-lined baking sheets about 2 inches apart.
Step 7: Use a ½ tsp measuring spoon to gently press a shallow well in the center of each dough ball.
Step 8: Bake the cookies for approximately 10 minutes, until the edges are lightly golden.
Step 9: While the cookies are still warm, fill each center with about 1 teaspoon of the cooled lemon curd. Optionally dust with powdered sugar before or after filling.
Step 10: Allow the cookies to cool completely on the baking sheet before serving.

Tips & Variations

For extra lemon flavor, add a little lemon extract to the cookie dough along with the vanilla.
Use fresh lemon zest and juice for the brightest citrus taste; bottled lemon juice won’t provide the same freshness.
Chill the dough longer if it’s too soft to handle easily.
Dust the cookies with powdered sugar just before serving for a pretty finishing touch.
Substitute lime juice and zest for a different citrus variation.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. Because of the lemon curd filling, it’s best to keep them refrigerated if storing longer, up to 5 days. Let refrigerated cookies come to room temperature before serving for the best texture. Reheating is not necessary.

How to Serve

A stack of round lemon cookies with a slightly cracked, pale yellowish surface and a light dusting of powdered sugar is shown on a white plate. The cookies have a scalloped edge and a soft, thick texture. One cookie at the top has a bite taken from it, revealing a bright yellow, smooth lemon filling inside. In the background, whole lemons and halved lemons add a fresh touch. A white marbled texture forms the surface beneath the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the lemon curd ahead of time?

Yes, lemon curd can be made up to a week in advance and stored in the refrigerator. Make sure to keep it covered tightly to avoid drying out or absorbing other fridge odors.

Can I freeze these cookies?

You can freeze the baked cookies without filling them for up to 2 months. Thaw at room temperature and then fill with lemon curd before serving to preserve the best texture and flavor.