Description
These Lemon Curd Cookies are a delightful treat featuring a buttery, tender cookie base filled with tangy, homemade lemon curd. Perfect for those who love a balance of sweet and tart flavors, these cookies combine a soft, melt-in-your-mouth texture with bright citrus notes, ideal for teatime or special occasions.
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
Cookie Dough
- 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 saucepan over medium-low heat, whisk together lemon juice, lemon zest, egg yolks, sugar, and salt. Cook, stirring constantly, until the mixture thickens and coats the back of a spoon, about 10-12 minutes. Remove from heat and swirl in the cold butter cubes until smooth. Transfer to a bowl, cover with plastic wrap directly on the surface, and chill until fully cooled and set, at least 2 hours or overnight.
- Prepare the Cookie Dough: In a medium bowl, whisk together flour, baking powder, and sea salt. In a separate large bowl, cream together softened butter and sugar until light and fluffy using a hand mixer or stand mixer. Beat in the egg yolk, vanilla extract, and lemon zest until combined.
- Combine and Chill Dough: Gradually mix the dry ingredients into the wet ingredients until a smooth dough forms. Divide dough into two discs, wrap in plastic wrap, and chill in the refrigerator for at least 1 hour to firm up.
- Preheat Oven and Shape Cookies: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Roll out one disc of dough on a lightly floured surface to about 1/4 inch thickness. Cut into circles or desired shapes using a cookie cutter.
- Assemble Cookies: On half the cookie rounds, spoon a small dollop (about 1 teaspoon) of chilled lemon curd in the center. Brush edges lightly with water and top with remaining cookie rounds. Gently press edges to seal, and optionally crimp edges for decoration.
- Bake Cookies: Place cookies on prepared baking sheets and bake for 12-15 minutes or until just lightly golden around the edges. Remove from oven and allow to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Serve and Store: Enjoy the cookies once cooled. Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Lemon curd adds moisture so refrigeration is preferred to maintain freshness.
Notes
- Ensure the lemon curd is fully chilled and thickened before assembling to prevent cookies from becoming soggy.
- Use fresh lemons for the best citrus flavor and natural lemon zest.
- Cookie dough can be frozen for up to 2 months; thaw in the refrigerator before rolling and cutting.
- These cookies pair beautifully with tea or coffee for an afternoon treat.
- Adjust sugar in lemon curd or dough to taste if you prefer less sweetness.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
