If you’re searching for a delightful treat that perfectly balances tangy freshness with buttery sweetness, this Lemon Curd Cookies Recipe is your new best friend. These cookies bring together the bright zing of lemon curd nestled inside a soft, tender cookie that melts in your mouth. Whether you’re baking for a cozy afternoon tea or a lively gathering, these cookies stand out with their vibrant flavor and irresistible texture. Once you try this recipe, you’ll understand why it quickly became a favorite among family and friends.
Ingredients You’ll Need
With just a handful of straightforward ingredients, each plays a vital role in creating the perfect harmony of zest, sweetness, and buttery richness that defines this Lemon Curd Cookies Recipe.
- Lemon juice (1/2 cup): Provides the fresh, tart base that makes the lemon curd so irresistibly bright.
- Lemon zest (1 tbsp plus 1 tsp): Unlocks the aromatic oils in the peel, giving a punch of citrus flavor without extra liquid.
- Egg yolks (4 for the curd plus 1 for the dough): Adds richness and helps with the cookie’s tender crumb and curd’s silky texture.
- Granulated sugar (3/4 cup for curd and 1 cup for dough): Sweetens just enough to balance the tartness of the lemon without overpowering.
- Salt (1/8 tsp in curd and 1/2 tsp sea salt in dough): Enhances all the flavors and keeps the sweetness in check.
- Unsalted butter (1/2 cup cold for curd and 1 cup softened for dough): Adds creaminess to the curd and creates that perfect melt-in-the-mouth cookie texture.
- All-purpose flour (2 1/2 cups): The sturdy foundation of the cookie, ensuring just the right chewiness.
- Baking powder (1/2 tsp): Gives a gentle lift to the cookies, keeping them light and delicate.
- Vanilla extract (1 tsp): Offers a subtle warmth that complements the citrus notes beautifully.
How to Make Lemon Curd Cookies Recipe
Step 1: Make the Lemon Curd
Start by whisking together the fresh lemon juice, lemon zest, egg yolks, sugar, and salt in a heatproof bowl. Place this mixture over gently simmering water, stirring constantly until it thickens to a smooth, luscious curd. Then, remove from heat and beat in cold butter cubes, one at a time, until the curd is silky and creamy. Let it cool completely — this tangy curd will be the jewel inside your cookies!
Step 2: Prepare the Cookie Dough
In a large bowl, blend softened butter with sugar until it’s light and fluffy, then mix in the egg yolk, vanilla extract, and lemon zest. In a separate bowl, whisk the flour, baking powder, and sea salt. Gradually add the dry ingredients to the wet mixture, stirring just until combined. This dough should feel soft and pliable, ready to cradle the bright lemon curd filling.
Step 3: Assemble the Cookies
Divide the dough into small balls, then flatten each one into a disc. Spoon a generous dollop of cooled lemon curd onto half of the discs, then carefully cover with the remaining dough discs. Pinch the edges to seal the curd inside, forming a neat sandwich. This step is where the magic happens — the curd will stay perfectly gooey inside while the cookie bakes.
Step 4: Bake to Perfection
Place the filled cookies on a baking sheet lined with parchment paper, then bake in a preheated oven at 350°F (175°C) for about 12 to 15 minutes, until the edges are just starting to turn golden. After baking, let them cool on a rack, then get ready to enjoy the burst of lemony sunshine with every bite!
How to Serve Lemon Curd Cookies Recipe
Garnishes
A sprinkle of powdered sugar or a light drizzle of white chocolate over your lemon curd cookies never fails to impress. Fresh lemon zest on top adds a bright, zesty pop and makes them visually stunning for any occasion.
Side Dishes
Pair these cookies with a calming tea like chamomile or earl grey — the floral notes make a lovely contrast to the citrus tang. Fresh berries or a dollop of whipped cream can also complement the cookies beautifully, turning your snack into a mini dessert spread.
Creative Ways to Present
Arrange your lemon curd cookies on a pretty platter lined with edible flowers or citrus slices for a charming presentation. For parties, serve them in decorative cupcake liners or stack them with layers of parchment paper tied with ribbons for a delightful gift box idea.
Make Ahead and Storage
Storing Leftovers
To keep your Lemon Curd Cookies Recipe tasting fresh, store them in an airtight container at room temperature for up to 3 days. The cookies will maintain their tender texture, but the lemon curd filling might get slightly softer over time — still delicious!
Freezing
You can freeze these cookies either before or after baking. For best results, freeze unbaked, sealed dough sandwiches on a tray, then transfer them to a freezer bag for up to 3 months. Bake straight from frozen, adding a couple of extra minutes to the baking time.
Reheating
Warm your cookies gently in a low oven or microwave for a few seconds to revive that melty, buttery goodness. Be careful not to overheat, as the lemon curd can become too runny if too warm.
FAQs
Can I use store-bought lemon curd for this recipe?
While homemade lemon curd provides the freshest, brightest flavor, you can certainly use high-quality store-bought lemon curd for convenience. Just make sure it’s thickened well so it doesn’t leak too much during baking.
How do I prevent the lemon curd from leaking out?
Ensuring you seal the cookie edges tightly and chill the dough slightly before assembling helps prevent leaks. Using a thick curd also minimizes any mess while baking.
Can I make these cookies gluten-free?
Yes! Substitute all-purpose flour with a gluten-free baking mix that measures cup-for-cup. Just be prepared for a slightly different texture, but the lemony flavor will still shine wonderfully.
What’s the best way to store these cookies for gifting?
Layer them between sheets of parchment paper in an airtight tin or box and keep them in a cool place. Add a decorative touch with a ribbon and a handwritten note for a personal touch.
Can I double the recipe?
Absolutely! This recipe scales well, just make sure you have enough space for mixing and baking. Consider baking in batches to maintain even cooking.
Final Thoughts
This Lemon Curd Cookies Recipe is truly a treasure to have in your baking repertoire. Its blend of zesty lemon curd and soft, buttery cookie dough creates a treat that’s both refreshing and comforting. Don’t hesitate to make a batch soon—you’re sure to impress everyone with these delightful little bites of sunshine!
Print
Lemon Curd Cookies Recipe
- Prep Time: 50 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 20 minutes
- Yield: 32 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These delightful Lemon Curd Cookies combine a tangy, creamy lemon curd filling with buttery, soft cookies for a perfect balance of sweetness and citrus zing. Ideal for spring or summer treats, these cookies offer a refreshing twist on a classic favorite with a rich homemade lemon curd that melts in your mouth.
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
- Prepare the Lemon Curd: In a medium saucepan, whisk together the lemon juice, lemon zest, egg yolks, sugar, and salt over medium-low heat. Add the cold, cubed butter gradually while stirring constantly. Cook gently, stirring continuously, until the mixture thickens and coats the back of a spoon. Remove from heat and let it cool completely.
- Make the Cookie Dough: In a bowl, whisk together the all-purpose flour, baking powder, and sea salt. In a separate large bowl, use an electric mixer to cream the softened butter and granulated sugar together until light and fluffy. Beat in the egg yolk, vanilla extract, and lemon zest until well combined.
- Combine Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until a soft dough forms. Avoid overmixing to keep the cookies tender. Chill the dough for at least 30 minutes to firm it up.
- Assemble the Cookies: Preheat oven to 350°F (175°C). Roll out the dough on a lightly floured surface to about 1/4-inch thickness. Use a round cookie cutter to cut out shapes. Place half of the cookies on a baking sheet lined with parchment paper. Spoon about 1 teaspoon of the cooled lemon curd onto each cookie in the center. Top with another cookie and gently press edges to seal.
- Bake the Cookies: Bake the assembled cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Serve and Store: Once cooled, serve the cookies fresh or store in an airtight container at room temperature for up to 3 days. They can also be refrigerated for up to a week.
Notes
- Make sure the butter for the lemon curd is cold to help the curd thicken properly.
- Chilling the dough for at least 30 minutes makes it easier to roll and cut.
- Seal the edges of the cookies carefully to prevent the lemon curd from leaking during baking.
- For a stronger lemon flavor, you can add extra lemon zest to the dough or curd.
- Cookies are best enjoyed within a few days for optimal freshness.
