If you’ve ever dreamed of a cookie that bursts with bright citrus sunshine in every bite, this Lemon Curd Cookies Recipe is about to become your new obsession. Soft, buttery, and loaded with zesty lemon curd both inside and out, these cookies perfectly balance sweetness and tang. They’re not only stunning on a plate but also melt delightfully in your mouth, making them a delightful treat for any occasion. Whether you’re craving something refreshing or aiming to impress guests with a homemade masterpiece, these lemon curd cookies deliver happiness in every crumb.
Ingredients You’ll Need
Gathering the right ingredients is your first step to cookie bliss. Each plays a vital role: fresh lemons add vibrant zest and juice, eggs give structure, while butter brings rich texture and flavor. The combination of flour, sugar, and baking powder creates the perfect tender crumb you’ll love.
- Lemon juice (1/2 cup / 120 ml): The fresh juice from about 3 large lemons is key for that authentic tangy flavor that wakes up the taste buds.
- Lemon zest (1 tbsp / 10 g): Finely grated zest from 2 lemons enhances the cookie with aromatic citrus oils, elevating its fragrance.
- Egg yolks (4): They give the lemon curd its rich, silky texture and help bind ingredients together.
- Granulated white sugar (3/4 cup / 150 g for curd + 1 cup / 200 g for dough): Sweetness balances the tartness and contributes to a lovely caramelized crust on the cookies.
- Salt (1/8 tsp for curd + 1/2 tsp sea salt for dough): Just a pinch brightens the flavors and keeps everything balanced.
- Unsalted butter (1/2 cup cold + 1 cup softened): Butter’s richness creates tender cookies and smooth lemon curd; cubed cold butter is perfect for curd texture, while softened butter blends into the dough beautifully.
- All-purpose flour (2 1/2 cups / 313 g): The base of the cookie dough, it provides structure while keeping cookies soft and chewy.
- Baking powder (1/2 tsp): Gives a gentle lift, ensuring cookies are light and not dense.
- Egg yolk (1 for dough): Adds richness and helps bind the cookie dough together.
- Vanilla extract (1 tsp / 5 ml): A subtle note that complements the lemon flavors perfectly.
- Lemon zest (1 tsp / 3 g for dough): Adds an extra burst of citrus aroma within the cookie itself.
How to Make Lemon Curd Cookies Recipe
Step 1: Prepare the Lemon Curd
Start by whisking together the 4 egg yolks, lemon juice, lemon zest, sugar, and salt in a heatproof bowl. Place the bowl over a simmering pot of water making sure the bottom doesn’t touch the water. Stir constantly while gradually adding the cold cubed butter until it melts completely and the mixture thickens into a glossy curd. Once thickened, remove from heat and let it cool in the fridge until firm enough to handle.
Step 2: Make the Cookie Dough
Cream the softened butter with sugar in a large bowl until light and fluffy. Beat in the egg yolk and vanilla extract, then sprinkle in the flour, baking powder, sea salt, and lemon zest. Mix gently until a soft dough forms; be careful not to overwork it. Chill for about 30 minutes to make it easier to shape.
Step 3: Assemble the Cookies
Flatten cookie dough into disks. Take a small spoonful of chilled lemon curd and place in the center of one dough disk. Top with another disk and pinch the edges tightly to seal the curd inside. Repeat until all dough and curd are used. Arrange the sealed cookies on a baking sheet lined with parchment paper.
Step 4: Bake to Perfection
Preheat your oven to 350°F (175°C). Bake the cookies for about 10 minutes or until edges are just golden. Avoid overbaking to keep them tender and soft. Let cookies cool on the baking sheet a few minutes, then transfer to a wire rack to cool completely before serving.
How to Serve Lemon Curd Cookies Recipe
Garnishes
Sprinkle a light dusting of powdered sugar over the cookies for a delicate, snowy finish. Fresh lemon zest or tiny edible flowers add a beautiful, bright pop of color that feels just as delightful as it tastes.
Side Dishes
Serve these cookies alongside a cup of hot tea or a glass of cold milk to balance the tangy sweetness. They also pair wonderfully with fresh berries or a scoop of vanilla ice cream for a refreshing dessert.
Creative Ways to Present
For a special occasion, arrange your Lemon Curd Cookies Recipe on a decorative platter with lemon slices and sprigs of mint. Stack them in a glass jar tied with a cute ribbon for an irresistible homemade gift. You can even sandwich the cookies with extra lemon curd or cream cheese frosting for an indulgent twist.
Make Ahead and Storage
Storing Leftovers
Store any leftover lemon curd cookies in an airtight container at room temperature. They’ll stay fresh and flavorful for up to 3 days, perfect for enjoying throughout the week without losing that fresh-baked charm.
Freezing
These cookies freeze beautifully! Arrange them in a single layer on a baking tray until frozen, then transfer to a freezer-safe bag or container. Frozen cookies keep well for up to 2 months, so you can enjoy lemon curd goodness anytime.
Reheating
Warm frozen or refrigerated cookies in a preheated oven at 300°F (150°C) for 5 to 7 minutes. This brings back that just-baked softness and revives the lemon curd’s luscious texture without melting the filling.
FAQs
Can I make the lemon curd in advance?
Absolutely! In fact, preparing the lemon curd a day ahead allows it to set nicely and improves the ease of filling your cookies.
What if I don’t have fresh lemons?
Fresh lemons give the best brightness to this recipe, but in a pinch, high-quality bottled lemon juice can work, although the flavor won’t be quite as vibrant.
Can I use margarine instead of butter?
Butter is preferred for its richness and flavor, but if necessary, margarine can be used, though it may slightly alter the cookie’s texture and taste.
Are these cookies crunchy or soft?
This Lemon Curd Cookies Recipe yields soft, tender cookies that gently envelope the luscious lemon curd filling, offering a moist and delightful bite every time.
How do I prevent lemon curd from leaking out?
Make sure to pinch the edges of the cookie dough firmly and chill the dough well before baking to help seal in the lemon curd and prevent leaks.
Final Thoughts
I hope you get as much joy making and eating this Lemon Curd Cookies Recipe as I do. It’s the kind of recipe that feels like sunshine on a plate—bright, comforting, and irresistible. Once you try it, these cookies will quickly become a staple in your baking rotation and a favorite to share with everyone you love.
Print
Lemon Curd Cookies Recipe
- Prep Time: 40 minutes
- Cook Time: 10 minutes
- Total Time: 50 minutes
- Yield: 32 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Lemon Curd Cookies combine a tangy, smooth homemade lemon curd with soft, buttery cookie dough for a delightful treat. Perfectly balanced with bright citrus flavors and a tender texture, these cookies are ideal for any occasion that calls for a refreshing dessert.
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
- Make the Lemon Curd: In a heatproof bowl, whisk together lemon juice, lemon zest, egg yolks, sugar, and salt. Place the bowl over a pot of simmering water (double boiler). Gradually add cold butter cubes while continuously whisking until the mixture thickens and coats the back of a spoon, about 10-15 minutes. Remove from heat and let it cool completely.
- Prepare the Cookie Dough: In a medium bowl, whisk together the flour, baking powder, and sea salt. In a separate large mixing bowl, cream the softened butter and sugar together until light and fluffy. Add the egg yolk, vanilla extract, and lemon zest, and mix well. Gradually incorporate the dry ingredients into the wet mixture until just combined.
- Assemble the Cookies: Preheat the oven to 350°F (175°C). Scoop tablespoon-sized portions of cookie dough and flatten them slightly on a parchment-lined baking sheet. Add a small dollop of cooled lemon curd onto each cookie and then top with another flattened portion of dough, gently sealing the edges to encase the lemon curd inside.
- Bake: Bake the assembled cookies in the preheated oven for 10-12 minutes, until the edges are lightly golden but the centers remain soft. Remove from oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Serve and Store: Enjoy these lemon-filled cookies fresh or store them in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week to maintain freshness.
Notes
- For best results, use fresh lemons for juice and zest.
- Cold butter cubes ensure the lemon curd thickens properly when whisked.
- Seal cookie edges well to prevent lemon curd from leaking during baking.
- If lemon curd is too runny, refrigerate it for 30 minutes before assembly.
- These cookies can also be enjoyed chilled for a firmer texture.
