Print

Lemon Curd Cookies Recipe

Print Recipe

★★★★★

4.5 from 105 reviews

These Lemon Curd Cookies are a delightful treat combining tender, buttery cookies with a tangy, homemade lemon curd center. The lemon curd is cooked on the stovetop to a luscious consistency, then filled into soft cookies baked to golden perfection. Dust with powdered sugar for an elegant finish, perfect for tea time or any citrus craving.

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, lemon zest, egg yolks, granulated 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 the cold cubed butter until smooth. Cover with plastic wrap directly on the surface and let cool completely.
  2. Prepare cookie dough: In a bowl, whisk together the all-purpose flour, baking powder, and salt. In another large bowl, cream the softened butter and granulated sugar until fluffy, about 2–3 minutes. Beat in the egg yolk, vanilla extract, and finely grated lemon zest. Gradually fold the dry ingredients into the wet mixture until just combined. Chill the dough for 1 hour.
  3. Shape and bake: Preheat the oven to 350 °F (175 °C). Scoop the chilled 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.
  4. Fill and finish: While the cookies are still warm, fill each center with about 1 teaspoon of the prepared lemon curd. Optionally dust the cookies with powdered sugar either before or after filling. Allow the cookies to cool completely on the baking sheet.

Notes

  • Ensure the lemon curd has cooled completely before filling the cookies to prevent melting the dough.
  • Use room temperature egg yolk to help the dough come together smoothly.
  • The powdered sugar dusting adds sweetness and a beautiful presentation but can be omitted if preferred.
  • Store cookies in an airtight container for up to 3 days to maintain freshness.
  • You can prepare the lemon curd a day ahead to save time.

Keywords: lemon curd cookies, citrus cookies, lemon cookies, homemade lemon curd, soft butter cookies, baked lemon treats

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