Introduction

These Lemon Curd Cookies combine a tender, buttery cookie base with a vibrant, tangy lemon curd center. They’re perfect for anyone who loves a burst of citrus in a sweet treat, offering a delightful balance of flavors and textures.

A stack of round cookies is arranged on a white plate, each cookie featuring a slightly golden outer crust and a soft, light beige center. The cookies have slightly scalloped edges, and the top cookie is broken open to reveal a creamy, pale yellow filling that looks smooth and soft. The plate sits on a white marbled surface, creating a clean and bright background for the warm tones of the cookies. 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, 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 and whisk in cold cubed butter until smooth. Cover with plastic wrap directly on the surface and let cool completely.
Step 2: Prepare the cookie dough by whisking flour, baking powder, and salt together in a bowl. In a separate bowl, cream 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.
Step 3: Preheat the oven to 350 °F (175 °C). Scoop the dough into 1-inch balls and place on parchment-lined baking sheets, spacing them about 2 inches apart. Use a ½ tsp measuring spoon to press a shallow well into the center of each ball.
Step 4: Bake the cookies for approximately 10 minutes, until the edges are lightly golden.
Step 5: While the cookies are still warm, fill each well with about 1 tsp of lemon curd. Optionally dust with powdered sugar either before or after filling. Allow cookies to cool completely on the baking sheet before serving.

Tips & Variations

For extra lemon flavor, add a touch more lemon zest to the cookie dough or sprinkle zest on top before baking.
If you prefer a softer cookie, reduce baking time by 1-2 minutes and watch closely.
Lemon curd can be made a day ahead and stored covered in the refrigerator for convenience.
Try using lime juice and zest instead of lemon for a citrus twist.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate up to 1 week or freeze without lemon curd for up to 3 months. Add lemon curd just before serving if frozen.

How to Serve

The image shows a pile of small, round cookies on a white ceramic plate with a scalloped edge. Each cookie has a golden-brown crust and is topped with a swirl of glossy, pale yellow lemon curd in the center. The cookies have a textured edge with a ridged pattern. The plate is set on a white marbled surface, creating a clean, bright background that highlights the warm tones of the cookies and lemon curd. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought lemon curd?

Yes, store-bought lemon curd works well if you want to save time. Just make sure it’s smooth and thick to hold in the cookie centers.

How do I prevent the lemon curd from leaking during baking?

Press a shallow well in the cookie dough before baking and fill with lemon curd only after the cookies have baked and are still warm. This helps keep the curd in place without spilling.