Lemon Curd Cookies Recipe

Introduction

Lemon Curd Cookies are soft, buttery treats with a delightful tartness from the lemon curd center. Perfect for tea time or as a refreshing dessert, these cookies combine a tender dough with a sweet and tangy filling.

Ingredients

• 1 cup unsalted butter
• 1/2 cup granulated white sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 2 egg yolks
• Pinch of salt
• 3/4 cup lemon curd

Instructions

1. Step 1: Combine the flour and salt in a bowl and set aside.
2. Step 2: In a large mixing bowl, beat the butter and sugar on high speed until light and fluffy, about 3 to 4 minutes.
3. Step 3: Add the egg yolks and vanilla extract to the butter mixture and beat on high for another minute.
4. Step 4: Gradually add the flour mixture and stir until just combined to form a dough.
5. Step 5: Shape the dough into a ball, wrap it in plastic wrap, and chill in the refrigerator for about one hour.
6. Step 6: Preheat the oven to 350°F (180°C) and line a baking tray with parchment paper.
7. Step 7: Roll the dough into approximately 36 small balls and place them evenly spaced on the baking tray.
8. Step 8: Use your thumb or the back of a spoon to make an indentation in the center of each dough ball.
9. Step 9: Bake the cookies for about 12 minutes until set but not browned, then remove and place on a cooling rack.
10. Step 10: While the cookies are still warm, fill the centers with lemon curd.
11. Step 11: Let the cookies cool completely at room temperature so the lemon curd sets.

Tips & Variations

• For a zestier lemon flavor, stir in a teaspoon of fresh lemon zest into the dough before chilling.
• You can substitute lemon curd with other fruit curds like raspberry or passion fruit for different flavors.
• If you prefer a firmer cookie, bake an additional 1–2 minutes but watch carefully to avoid browning.

Storage

Store the lemon curd cookies in an airtight container with parchment paper between layers to prevent sticking. Keep them refrigerated for up to four days. Bring to room temperature before serving for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but omit or reduce the added salt in the recipe to balance the flavors.

Can these cookies be frozen?

Yes, you can freeze the baked cookies without lemon curd for up to two months. Thaw completely before adding lemon curd and serving.

Lemon Curd Cookies Recipe

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★★★★★

4.7 from 109 reviews

• Author: Charlotte
• Total Time: 1 hour 30 minutes
• Yield: Approximately 36 cookies 1x

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Description

Lemon Curd Cookies are soft, buttery treats with a delightful tart lemon curd center. These cookies combine a rich, tender sugar cookie base with a bright citrus filling, making them perfect for tea time or any special occasion. Baked to golden perfection and filled while warm, they deliver a burst of lemon flavor in every bite.

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Ingredients

Scale 1x2x3x

For the Cookie Dough

• 1 Cup unsalted butter
• 1/2 Cup granulated white sugar
• 1 Teaspoon vanilla extract
• 2 Cups all-purpose flour
• 2 Egg yolks
• Pinch of salt

For the Filling

• 3/4 Cup lemon curd

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Instructions

1. Combine Dry Ingredients: In a bowl, mix together the all-purpose flour and a pinch of salt. Set aside for later use.
2. Cream Butter and Sugar: In a large mixing bowl, add unsalted butter and granulated sugar. Using a mixer on high speed, beat the mixture for about 3-4 minutes until it becomes light and fluffy, which helps create a tender cookie.
3. Add Egg Yolks and Vanilla: Add the two egg yolks and vanilla extract to the butter and sugar mixture. Continue mixing on high for about one minute until fully incorporated.
4. Incorporate Dry Ingredients: Gradually add the flour and salt mixture to the wet ingredients and stir until just combined, forming a soft dough.
5. Chill the Dough: Shape the dough into a ball, wrap it tightly in plastic wrap, and chill in the refrigerator for about one hour. This step firms up the dough, making it easier to shape.
6. Shape Cookies: Preheat the oven to 350°F (180°C). Line a baking tray with parchment paper. Roll the chilled dough into approximately 36 small balls and place them evenly spaced on the tray. Use your thumb to press an indentation in the center of each ball carefully to hold the lemon curd filling.
7. Bake Cookies: Bake the cookies in the preheated oven for about 12 minutes, or until the edges are lightly golden. Remove from the oven and transfer them to a cooling rack.
8. Fill with Lemon Curd: While the cookies are still warm, spoon about a teaspoon of lemon curd into the thumbprint indentations in each cookie.
9. Cool and Set: Allow the cookies to cool completely at room temperature, letting the lemon curd set inside the centers.
10. Store Properly: Store the cooled cookies in an airtight container, layering sheets of parchment paper between to prevent sticking. Keep refrigerated for up to four days to maintain freshness.

Notes

• Ensure the butter is softened but not melted for easy creaming.
• Do not overfill the cookie centers to prevent lemon curd spilling during baking.
• For a stronger lemon flavor, you can zest a lemon and add it to the dough.
• These cookies freeze well; freeze in an airtight container for up to one month.
• Bring frozen cookies to room temperature before serving for best texture.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Lemon Curd Cookies, thumbprint cookies, lemon cookies, buttery cookies, lemon dessert, tea cookies