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Lemon Curd Cookies Recipe

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★★★★★

4.8 from 87 reviews

These Lemon Curd Cookies are delicate, buttery cookies filled with a luscious homemade lemon curd. The tangy lemon curd inside contrasts perfectly with the soft, slightly crisp cookie exterior, creating a delightful treat that’s perfect for any occasion.

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 lemons and squeeze 1/2 cup fresh lemon juice. Separate 4 large egg yolks ensuring no whites. Cut 1/2 cup cold unsalted butter into small cubes. Set up a double boiler by filling a medium saucepan with 1-2 inches of water and bring it to a gentle simmer. Place a heatproof bowl over the saucepan ensuring the bottom does not touch the water. In the bowl, whisk together 1/2 cup granulated sugar, egg yolks, lemon juice, lemon zest, and 1/8 tsp salt until combined. Whisk continuously over simmering water for 8-12 minutes until thickened and reaching 170°F (77°C), being careful not to boil.
  2. Finish & Chill Lemon Curd: Remove the bowl from heat immediately and whisk in the cold cubed butter until melted and the curd is smooth and glossy. Strain through a fine-mesh sieve into a clean jar or bowl to ensure silky texture. Cover with plastic wrap touching the surface to prevent skin formation and refrigerate for at least 2-4 hours or overnight until fully set.
  3. Prepare Cookie Dough: In a large mixing bowl, cream together softened butter and granulated sugar using an electric mixer for 3-5 minutes until light and fluffy. Add egg yolk and vanilla extract, mixing thoroughly. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the wet, mixing on low speed until just combined into a dough disk. Avoid overmixing.
  4. Chill Cookie Dough: Wrap the dough disk tightly in plastic wrap and refrigerate for at least 1 hour to firm up and prevent spreading during baking.
  5. Bake Lemon Curd Cookies: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop tablespoon-sized portions of dough, roll into balls, and place spaced 2 inches apart on sheets. Press a deep indentation in the center of each cookie ball with thumb or teaspoon. Spoon 1/2 to 1 teaspoon of chilled lemon curd into each indentation carefully. Bake for 10-14 minutes until edges are lightly golden and centers set. Allow cookies to cool on sheets for 5 minutes, then transfer to racks to cool completely.
  6. Assemble & Finish Cookies: Once cool, optionally add a small dollop of fresh lemon curd in the center of each cookie for extra flavor and an attractive finish. Lightly dust with powdered sugar if desired. Serve cookies fresh, preferably within a day or two. Store leftovers in an airtight container in the refrigerator for 3-4 days and bring to room temperature 15-20 minutes before serving.

Notes

  • Use fresh lemon juice and zest for the best flavor in lemon curd.
  • Be careful not to overcook the lemon curd; it should thicken but not boil.
  • Chilling both the lemon curd and cookie dough is crucial for texture and handling.
  • Do not overmix the dough to keep cookies tender.
  • Store cookies refrigerated due to the fresh filling and bring to room temperature before serving for best taste.

Keywords: Lemon curd cookies, lemon cookies, homemade lemon curd, soft cookies, tart filling, dessert cookies

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