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
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
- 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.
