Name: Lemon Curd Cookies Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 1 h 55 min
Cuisine: American
Ingredients: 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; 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

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Introduction

Lemon Curd Cookies are a delightful treat featuring soft, buttery cookies filled with tangy, homemade lemon curd. These cookies perfectly balance sweetness and citrus brightness, making them a refreshing dessert or snack.

A stack of three yellow lemon cookies, each coated in a cracked white powdered sugar layer, sits on a white marbled surface. The top cookie is bitten, showing a soft, glossy, bright yellow lemon filling inside. Around the stack, there are fresh lemon wedges and small white flowers with yellow centers. The background is softly blurred with light tones. 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 enough to coat the back of a spoon, about 20–25 minutes. Remove from heat and whisk in cold cubed butter until smooth. Cover with plastic wrap placed directly on the surface and let cool completely.
Step 2: Prepare the cookie dough by whisking together the flour, baking powder, and salt in a bowl. 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. Gradually fold in the dry ingredients until just combined. Chill the dough in the refrigerator for 1 hour.
Step 3: Preheat the oven to 350 °F (175 °C). Scoop the dough into 1-inch balls and place them about 2 inches apart on parchment-lined baking sheets. Use a ½ tsp measuring spoon to press a shallow well in the center of each ball. Bake for approximately 10 minutes, until the edges are lightly golden.
Step 4: While the cookies are still warm, fill each center with about 1 teaspoon of the cooled lemon curd. Optionally, dust the cookies with powdered sugar before or after filling. Allow the cookies to cool completely on the baking sheet before serving.

Tips & Variations

For a more intense lemon flavor, add extra lemon zest to both the curd and the cookie dough.
Use a small piping bag to fill cookies more precisely with lemon curd without any mess.
If you prefer a softer cookie, reduce baking time by 1–2 minutes.
Substitute granulated sugar with superfine sugar in the cookie dough for a more delicate texture.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. Because the lemon curd is homemade and perishable, it’s best to refrigerate leftover cookies for up to 5 days. Before serving, let refrigerated cookies come to room temperature for the best texture. Avoid freezing as the lemon curd filling may separate or become watery.

How to Serve

The image shows several round cookies with a cracked white powdered sugar outer layer and a bright yellow glossy filling in the center. Each cookie has a rough texture with white cracks, and the yellow center looks smooth and slightly shiny. One cookie in the middle front has a bite taken out of it, revealing a soft and moist inside, and it is topped with a small white flower with a yellow center. The cookies are placed on a white marbled surface, with two lemon halves blurred in the background. The photo is bright with soft shadows and a clean, fresh look. 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, the lemon curd can be made up to 3 days in advance. Store it tightly covered in the refrigerator and bring to room temperature before filling the cookies.

What can I use instead of lemon if I want a different flavor?

You can substitute the lemon with fresh orange or lime juice and zest to create orange or lime curd cookies. Adjust sugar slightly to balance the tartness of the fruit.