Description
These Lemon Curd Cookies are tender, buttery cookies filled with a tangy and smooth homemade lemon curd. Perfectly balanced between sweet and tart, they feature a soft cookie base with a luscious lemon center, dusted lightly with powdered sugar for an elegant finish. Ideal for tea time, parties, or as a delightful treat anytime.
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 (â…› 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
- Make the lemon curd: Combine lemon juice, lemon 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 the curd is smooth. Cover with plastic wrap directly on the surface and let cool completely to thicken and set properly.
- Prepare cookie dough: In a bowl, whisk together the flour, baking powder, and salt. In another large bowl, cream the softened butter with granulated sugar until light and fluffy, about 2–3 minutes. Beat in the egg yolk, vanilla extract, and lemon zest. Gradually fold the dry ingredients into the wet mixture until just combined. Cover and chill the dough for 1 hour to firm up.
- Shape and bake cookies: Preheat your oven to 350°F (175°C). Scoop the chilled dough into 1-inch diameter balls and place them about 2 inches apart on parchment-lined baking sheets. Use a ½ teaspoon measuring spoon to press a shallow well in the center of each ball, creating space for the lemon curd. Bake the cookies for approximately 10 minutes or until the edges are lightly golden but the centers remain soft.
- Fill and finish: While the cookies are still warm, spoon about 1 teaspoon of the cooled lemon curd into the center of each cookie. Optionally, dust the cookies with powdered sugar either before or after filling. Allow the cookies to cool completely on the baking sheet so the curd sets and the cookies firm up.
Notes
- Ensure the lemon curd is completely cooled before filling the cookies to avoid melting the cookie centers.
- Chilling the dough is crucial for easy handling and to prevent cookies from spreading too much during baking.
- You can store leftover lemon curd in an airtight container in the refrigerator for up to 1 week.
- These cookies freeze well; freeze baked and cooled cookies with curd separately or freeze the dough for later use.
- For a stronger lemon flavor, increase lemon zest slightly in both the curd and dough.
