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
Scale
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
