Lemon Curd Cookies Recipe
Delight in these zesty Lemon Curd Cookies that combine a buttery soft cookie base with a luscious, tangy lemon curd center. Perfect for any dessert table or afternoon treat, these cookies bring a burst of fresh citrus flavor balanced with sweetness and a melt-in-your-mouth texture.
- Prep Time: 40 minutes (including chilling)
- Cook Time: 10 minutes
- Total Time: 50 minutes
- Yield: About 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
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
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, 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, whisk in cold cubed butter until smooth. Cover with plastic wrap directly on the surface and let cool completely.
- Prepare cookie dough: In a bowl, whisk together flour, baking powder, and salt. In a separate large bowl, cream the softened butter and granulated sugar until fluffy, about 2–3 minutes. Beat in the egg yolk, vanilla extract, and lemon zest. Gradually fold in the dry ingredients until just combined. Chill the dough for 1 hour to firm up for easier handling.
- Shape and bake cookies: Preheat your 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. Using a ½ tsp measuring spoon or your thumb, press a shallow well in the center of each dough ball. Bake for approximately 10 minutes, or until the edges are lightly golden.
- Fill and finish: While the cookies are still warm, fill each center with about 1 tsp of the cooled lemon curd. Optionally, dust with powdered sugar before or after filling. Allow the cookies to cool completely on the baking sheet before serving.
Notes
- For best results, use fresh lemon juice and zest for the most vibrant flavor.
- Make sure to chill the dough thoroughly to prevent spreading during baking.
- The lemon curd can be made a day ahead and refrigerated.
- Cookies can be stored in an airtight container at room temperature for up to 3 days.
- Dusting with powdered sugar adds a lovely decorative touch but can be omitted for less sweetness.
Keywords: lemon curd cookies, lemon cookies, citrus dessert, soft cookies, homemade lemon curd, baking, sweet treats
Find it online: https://hannahdelgado.com/lemon-curd-cookies-recipe/
