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
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
- 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.
