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Lemon Curd Cookies Recipe

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★★★★★

4.6 from 64 reviews

Delight in these tangy and buttery Lemon Curd Cookies, featuring a luscious homemade lemon curd filling nestled in soft, melt-in-your-mouth cookies dusted lightly with powdered sugar. Perfect for a bright, zesty treat that balances sweet and tart flavors beautifully.

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

  1. 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 and whisk in cold cubed butter until smooth. Cover the surface with plastic wrap to prevent a skin from forming and let cool completely.
  2. Prepare cookie dough: In a bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, cream together softened butter and granulated sugar until fluffy, about 2–3 minutes using a mixer. Beat in the egg yolk, vanilla extract, and lemon zest until combined. Gradually fold the dry ingredients into the wet mixture until just combined. Chill the dough in the refrigerator for 1 hour to firm up.
  3. Shape and bake: Preheat the oven to 350 °F (175 °C). Scoop the chilled dough into 1-inch balls and arrange them 2 inches apart on parchment-lined baking sheets. Using a ½ teaspoon measuring spoon, gently press a shallow well into the center of each dough ball to hold the lemon curd. Bake for approximately 10 minutes, until the edges are lightly golden but the centers remain soft.
  4. Fill and finish: While the cookies are still warm, spoon about 1 teaspoon of the cooled lemon curd into the indentations in each cookie. Optionally, dust the tops with powdered sugar either before or after filling. Allow the cookies to cool completely on the baking sheet before serving or storing.

Notes

  • Make sure to cool the lemon curd completely before adding it to the cookies to prevent melting the cookie centers.
  • Press the wells gently to avoid breaking the dough balls apart prior to baking.
  • You can store baked cookies in an airtight container at room temperature for up to 3 days.
  • For a more intense lemon flavor, add an extra teaspoon of lemon zest to the dough.
  • These cookies freeze well; freeze unfilled cookies and add lemon curd after thawing.

Keywords: Lemon Curd Cookies, lemon cookies, homemade lemon curd, soft lemon cookies, lemon dessert, citrus cookies, easy bake cookies

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