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Lemon Curd Cookies

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Soft, buttery cookies filled with bright, tart lemon curd that balance sweet and tart flavors in every bite.

Ingredients

Scale
  • For the lemon curd:
  • 4 large egg yolks
  • 2 large whole eggs
  • 3/4 cup (150 g) granulated sugar
  • 1/2 cup (120 ml) freshly squeezed lemon juice (about 3–4 lemons)
  • 2 tbsp finely grated lemon zest
  • 6 tbsp (85 g) unsalted butter, cut into small cubes
  • 1/8 tsp fine sea salt
  • For the cookie dough:
  • 2 1/4 cups (280 g) all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp fine sea salt
  • 3/4 cup (170 g) unsalted butter, softened to room temperature
  • 3/4 cup (150 g) granulated sugar
  • 1/4 cup (50 g) light brown sugar, packed
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 2 tsp pure vanilla extract
  • 1 tsp finely grated lemon zest
  • For finishing:
  • About 3/4 to 1 cup cooled lemon curd
  • Powdered sugar, for dusting (optional)
  • Extra finely grated lemon zest, for garnish (optional)

Instructions

  1. Make the lemon curd by whisking the egg yolks, whole eggs, sugar, lemon juice, lemon zest, and salt in a medium heatproof bowl until smooth.
  2. Set the bowl over a saucepan with simmering water; cook while whisking until thickened, about 8–12 minutes.
  3. Remove from heat; whisk in butter until melted and curd is silky.
  4. Strain the curd to remove bits of egg and zest, then refrigerate for at least 2 hours or until thick.
  5. Prepare the cookie dough by whisking together flour, baking powder, and salt in a bowl.
  6. In a large bowl, beat softened butter with granulated and brown sugar until fluffy. Add egg, egg yolk, vanilla, and lemon zest; mix until creamy.
  7. Combine dry ingredients into wet ingredients until a soft dough forms; chill in the refrigerator for at least 1 hour.
  8. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  9. Scoop dough and roll into balls; press an indentation in the center of each ball.
  10. Bake for 9–11 minutes; let cool slightly before deepening indentations.
  11. Once cooled, fill each indentation with lemon curd. Optional: refrigerate for 20–30 minutes to set.
  12. Before serving, dust with powdered sugar and garnish with lemon zest, if desired.

Notes

Chill the dough well for neater shapes; homemade lemon curd can be made a day ahead.

Nutrition

Find it online: https://voxrecipes.com/lemon-curd-cookies/