Lemon Curd Cookies Recipe
If you’re craving something bright, buttery, and utterly irresistible, this Lemon Curd Cookies Recipe is exactly what you need. These cookies combine the zingy freshness of lemon curd with a tender, crumbly texture that melts in your mouth. The blend of tart citrus and smooth buttery dough creates a perfect balance, making these cookies a delightful treat for any time of the day. Whether you’re sharing them with friends or indulging on your own, they’re bound to become a favorite fast.
Ingredients You’ll Need
The beauty of this Lemon Curd Cookies Recipe is in the simplicity and quality of its ingredients. Each item plays a vital role in creating that perfect bite, from the sharp tang of lemon juice and zest to the rich, creamy butter and just the right touch of sugar to balance it all.
- Lemon juice (1/2 cup, about 3 large lemons): Provides fresh citrus brightness essential for that classic lemon curd flavor.
- Lemon zest (1 tbsp for curd, + 1 tsp for dough): Packs concentrated lemon oils that amplify the aroma and depth of flavor.
- Egg yolks (4 for curd, 1 for dough): Add richness and help thicken the lemon curd for a luscious texture.
- Granulated sugar (3/4 cup for curd, 1 cup for dough): Sweetens both the curd and cookies perfectly without overpowering the citrus notes.
- Salt (1/8 tsp for curd, 1/2 tsp sea salt for dough): Enhances all flavors and balances the sweetness beautifully.
- Unsalted butter (1/2 cup cold for curd, 1 cup softened for dough): Creates that rich, smooth mouthfeel in both the curd and cookies.
- All-purpose flour (2 1/2 cups): The base of the cookie dough, giving structure and softness.
- Baking powder (1/2 tsp): Provides a light lift, helping the cookies bake up tender and slightly airy.
- Vanilla extract (1 tsp): Rounds out the flavors with a warm, subtle sweetness that complements the lemon perfectly.
How to Make Lemon Curd Cookies Recipe
Step 1: Prepare the Lemon Curd
Start by whisking together freshly squeezed lemon juice, lemon zest, egg yolks, sugar, and a pinch of salt in a heatproof bowl. Place the bowl over simmering water to gently cook the mixture, stirring constantly until it thickens into a silky curd. Once thickened, remove from heat and whisk in cold cubed butter until smooth and glossy. Set your lemon curd aside to cool completely. This luscious curd will be the jewel of your cookies and sets the tone for their unforgettable tang.
Step 2: Make the Cookie Dough
In a mixing bowl, combine flour, baking powder, and sea salt. In another large bowl, cream together softened butter and sugar until light and fluffy, then beat in the egg yolk, vanilla extract, and lemon zest. Gradually mix the dry ingredients into the wet mixture until just combined. Be careful not to overmix, ensuring your cookies stay tender and crumbly.
Step 3: Assemble the Cookies
Preheat your oven to 350°F (175°C). Roll the cookie dough into small balls, place them evenly spaced on a parchment-lined baking sheet, and gently press your thumb or the back of a spoon into the center of each ball to create a small well. Spoon a dollop of the cooled lemon curd into each indentation—this little burst of flavor is what truly sets these cookies apart.
Step 4: Bake to Perfection
Bake the cookies in the preheated oven for about 12-15 minutes, or until the edges are just starting to turn golden. The centers will remain soft and luscious. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This cooling time helps the cookies set perfectly without losing their tender crumb.
How to Serve Lemon Curd Cookies Recipe
Garnishes
To make your Lemon Curd Cookies Recipe even more eye-catching, consider sprinkling them lightly with powdered sugar or adding a small twist of lemon zest on top after baking. A few finely chopped pistachios or white chocolate shavings can also add a lovely texture contrast and a pop of color.
Side Dishes
These cookies pair wonderfully with a cup of freshly brewed tea, such as Earl Grey or chamomile, as the citrus notes shine brightly alongside. For a more indulgent treat, try serving with a dollop of whipped cream or a scoop of vanilla ice cream to balance the tangy curd with creamy sweetness.
Creative Ways to Present
For a special occasion, arrange Lemon Curd Cookies Recipe on a decorative platter with edible flowers or serve them stacked in a tall glass jar tied with a pretty ribbon. You can also sandwich two cookies together with extra lemon curd or cream cheese frosting for a decadent twist that friends and family will rave about.
Make Ahead and Storage
Storing Leftovers
Store any leftover Lemon Curd Cookies in an airtight container at room temperature for up to 3 days. Keeping them sealed helps maintain their soft, tender texture while preserving the bright lemon flavor.
Freezing
These cookies freeze beautifully! Place cooled cookies in a single layer on a baking sheet and freeze until firm. Transfer the frozen cookies to a freezer-safe container or bag, separating layers with parchment paper. They can be kept frozen for up to 2 months, allowing you to enjoy a burst of lemon whenever the craving hits.
Reheating
When ready to enjoy, simply thaw the cookies at room temperature or gently warm them in the oven at 300°F (150°C) for 5-7 minutes. This revives the softness and restores that fresh-baked warmth without melting the lemon curd filling.
FAQs
Can I use store-bought lemon curd instead of making my own?
Absolutely! While homemade lemon curd offers a fresher and more vibrant flavor, high-quality store-bought lemon curd works well for convenience and still yields delicious cookies.
What if I don’t have fresh lemons? Can I use bottled lemon juice?
Fresh lemon juice is ideal because it has the best flavor and aroma, but in a pinch, bottled lemon juice can be used. Just be sure to taste and adjust sugar as needed because bottled juice may be more tart or less vibrant.
Can these cookies be made gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend suitable for baking. Be sure the blend contains xanthan gum or another binder to maintain cookie structure and texture.
How long does the lemon curd last once made?
Refrigerated homemade lemon curd keeps well for up to one week in a tightly sealed container. It can also be frozen for up to 2 months if you want to prepare in advance.
Can I make the cookie dough ahead of time?
For sure! Wrap the cookie dough tightly and refrigerate for up to 24 hours before baking. This resting period actually enhances the flavors and makes the dough easier to handle.
Final Thoughts
This Lemon Curd Cookies Recipe is a bright, buttery treasure that’s sure to become a staple in your baking rotation. The balance of tangy lemon curd and tender cookie dough creates an irresistible combination that’s hard to beat. I can’t wait for you to try it and share these sunny treats with those you love!
Print
Lemon Curd Cookies Recipe
- Total Time: 1 hour 50 minutes
- Yield: 32 cookies 1x
Description
These Lemon Curd Cookies are buttery, tender, and bursting with fresh lemon flavor. A homemade lemon curd is sandwiched between two light, lemon-scented cookies for a delightful treat perfect for any occasion.
Ingredients
Lemon Curd
- 1/2 cup (120 ml) lemon juice (about 3 large lemons)
- 1 tbsp (10 g) lemon zest (about 2 lemons)
- 4 egg yolks
- 3/4 cup (150 g) granulated white sugar
- 1/8 tsp salt
- 1/2 cup (112 g) unsalted butter, cold and cut into cubes
Cookies
- 2 1/2 cups (313 g) all-purpose flour, spooned and leveled
- 1/2 tsp baking powder
- 1/2 tsp sea salt
- 1 cup (224 g) unsalted butter, softened
- 1 cup (200 g) granulated white sugar
- 1 egg yolk
- 1 tsp (5 ml) vanilla extract
- 1 tsp (3 g) lemon zest
Instructions
- Prepare the Lemon Curd: In a medium heatproof bowl, whisk together lemon juice, lemon zest, egg yolks, sugar, and salt until smooth. Place over a pot of simmering water (double boiler), stirring constantly until the mixture thickens and coats the back of a spoon, about 10 minutes. Remove from heat and stir in the cold butter cubes until fully melted and smooth. Transfer to a container and chill in the refrigerator until set, at least 2 hours.
- Make the Cookie Dough: In a bowl, whisk together flour, baking powder, and sea salt. In a separate large mixing bowl, beat the softened butter and sugar until light and fluffy. Add the egg yolk, vanilla extract, and lemon zest, mixing until combined. Gradually add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
- Chill the Dough: Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour to firm up for easier handling.
- Shape and Bake Cookies: Preheat oven to 350°F (175°C). Roll out the dough on a lightly floured surface to about 1/4 inch thick. Use a round cookie cutter to cut out circles. Place the cookies on a baking sheet lined with parchment paper. Bake for 10-12 minutes or until edges are just starting to turn golden. Let cookies cool completely on a wire rack.
- Assemble the Cookies: Spread about 1 teaspoon of chilled lemon curd onto the bottom side of one cookie, then sandwich with another cookie. Repeat with remaining cookies and lemon curd. Allow cookies to set for 15 minutes before serving.
Notes
- Lemon curd can be made up to 3 days ahead and stored in the refrigerator.
- Make sure the lemon curd is completely chilled and set before assembling the cookies to prevent sogginess.
- You can dust the finished cookies with powdered sugar for extra sweetness and decoration.
- Store assembled cookies in an airtight container in the fridge for up to 5 days.
- For extra lemon flavor, use fresh lemon zest and juice from organic lemons.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
