Go Back
A delicious plate of Lemon Curd Cookies

Lemon Curd Cookies

Bright and zesty lemon curd nestled in soft, buttery sugar cookies. A perfect treat for citrus lovers, combining a tangy filling with a sweet, tender cookie base.
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 10 minutes
Chilling Time 1 hour
Total Time 1 hour 50 minutes
Servings: 24 cookies
Course: Cookies, Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

FOR THE LEMON CURD
  • 1/2 cup lemon juice About 3 large lemons, for a bright and tangy curd.
  • 1 tbsp lemon zest About 2 lemons, adds intense lemon aroma.
  • 4 egg yolks Adds richness and helps thicken the curd.
  • 3/4 cup granulated white sugar Sweetens the curd and balances the tartness.
  • 1/8 tsp salt A pinch to enhance all the flavors.
  • 1/2 cup unsalted butter Cold and cut into cubes, for a smooth, glossy finish.
FOR THE LEMON SUGAR COOKIES
  • 2 3/4 cups all-purpose flour Spooned and leveled for accurate measurement.
  • 1/2 tsp baking powder For a soft and slightly risen cookie texture.
  • 1/2 tsp sea salt Complements the sweet and tart flavors in the cookie.
  • 1 cup unsalted butter Softened to room temperature for proper creaming.
  • 1 cup granulated white sugar Creates a tender crumb and sweet base for the cookies.
  • 1 egg Binds the cookie dough ingredients together.
  • 1 tsp vanilla Adds warmth and depth to the cookie flavor profile.
  • 1 tbsp lemon zest Rub with sugar to release maximum citrus aroma.
  • 1/4-1/2 cup powdered sugar For sprinkling over the baked cookies, adds a delicate sweetness.

Equipment

  • Small Saucepan
  • Whisk
  • Heat-proof bowl
  • Plastic Wrap
  • Small Bowl
  • Large Bowl
  • Electric mixer
  • Stand mixer (optional)
  • Baking Sheets
  • Parchment Paper
  • 1 tbsp scoop
  • 1/2 tsp (for indent)
  • Small, round cookie cutter
  • Cooling Rack

Method
 

  1. To make the lemon curd, add the lemon juice, lemon zest, egg yolks, granulated white sugar, and salt to a small saucepan or pot. Whisk everything together until well combined.
  2. Heat the lemon mixture over medium-low heat for 20-25 minutes, stirring frequently, until it thickens enough to coat the back of a spoon.
  3. Remove the saucepan from the heat and slowly whisk in the cold, cubed butter until it is completely melted and incorporated.
  4. Transfer the curd to a heat-proof, medium bowl. Place plastic wrap directly on top of the curd to prevent a skin from forming, and allow it to cool completely.
  1. In a small bowl, whisk together the flour, baking powder, and salt.
  2. In a large bowl, add the sugar and lemon zest. Rub the lemon zest and sugar together with your fingertips to extract the most lemon flavor.
  3. Add the softened butter to the large bowl. Cream the butter, sugar, and lemon zest together with an electric mixer on high speed for 1-2 minutes until very light and fluffy. (Use the paddle attachment if using a stand mixer.)
  4. Add in the egg and vanilla, and mix on medium-high speed for about 1-2 minutes until the mixture is pale in color and fluffy.
  5. Gradually add in the dry ingredients (flour mixture) and mix on low, then medium speed, just until combined. Scrape the sides of the bowl as necessary.
  6. Scoop the dough into 1 tbsp portions and roll them into balls. After each ball is rolled, immediately press it with a 1/2 tsp to make an indent in the center.
  7. Chill the prepared cookie dough balls on parchment paper-lined baking sheets for 1 hour.
  8. Preheat your oven to 350℉ (175℃).
  9. Once chilled, separate the cookies, placing about 12 at a time, on a prepared, parchment paper-lined baking sheet.
  10. Bake the cookies for 8-9 minutes until the edges are lightly golden.
  11. When the cookies are straight out of the oven, gently scoot a small, round cookie cutter around them in a circular motion to help them return to their original smaller size. You can also press the centers again with a 1/2 tsp to create a deeper indent.
  12. Let the cookies cool for 5 minutes on the cookie sheet, then carefully transfer them to a cooling rack to finish cooling completely.
  13. Once the cookies are completely cooled, sprinkle powdered sugar over them, then fill each indent with about 1 tsp of the prepared lemon curd. Enjoy!

Notes

These cookies are best enjoyed fresh. Store any leftover cookies in an airtight container at room temperature for up to 3 days, or refrigerate if your kitchen is warm. The lemon curd can be made ahead of time and stored in the fridge for up to a week.