Lemon Curd Cookies
Looking for a delightful cookie recipe that’s bursting with flavor? These lemon curd thumbprint cookies are the answer!They combine a buttery, melt-in-your-mouth cookie base with a tangy, homemade lemon curd filling.
This recipe is perfect for beginner bakers. It requires minimal steps and uses common ingredients. Plus, it’s easily customizable! Want a stronger lemon flavor? Add extra zest. Prefer a thinner curd? Thin it with a touch of juice.
The key to these cookies lies in the high-quality ingredients. Soft butter and sugar create a light and fluffy base. Fresh lemon zest adds a fragrant aroma, while the juice provides the perfect tang in the curd.
These cookies are perfect for any occasion, from afternoon snacks to potlucks. So preheat your oven, gather your ingredients, and bake a batch of sunshine today!
Questions I often get asked about this recipe:
Can I use store-bought lemon curd instead of making my own?
Absolutely! Look for good quality lemon curd in the refrigerated section of your grocery store.
The cookies seem to be spreading too much. What can I do?
A few reasons why this might happen: The butter may have been too soft, the dough was not chilled enough before baking, or the oven temperature is too high. Double-check your recipe and adjust accordingly for future batches.
My cookies turned out a bit dry. How can I make them softer?
You may have slightly overbaked them. Try reducing the baking time by a minute or two for the next batch. You can also add an extra tablespoon of butter to the dough for added richness.
My lemon curd isn’t thickening up. What am I doing wrong?
The curd might need to cook for a few minutes longer.Make sure you are whisking constantly to prevent scorching.
How long will these cookies stay fresh?
The cookies can be stored in an airtight container at room temperature for up to 3 days.
What you need to make Lemon Curd Cookies:
For the Cookies:
1 cup (2 sticks) unsalted butter, softened
¾ cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
2 ¼ cups all-purpose flour
½ teaspoon salt
1 lemon, zested
For the Lemon Curd:
2 large eggs
1 egg yolk
¾ cup granulated sugar
½ cup freshly squeezed lemon juice
1 tablespoon unsalted butter
How to make it:
Make the Lemon Curd:
In a saucepan, whisk together the eggs, egg yolk, sugar, and lemon juice.
Heat over medium heat, whisking constantly, until the mixture thickens and coats the back of a spoon, about 5-7 minutes.
Remove from heat and whisk in the butter until melted and smooth.
Strain the curd through a fine-mesh sieve into a bowl.
Cover the surface of the curd directly with plastic wrap to prevent a skin from forming. Refrigerate until chilled, at least 1 hour.
Make the Cookies:
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, cream together the softened butter and sugar until light and fluffy, using an electric mixer on medium speed.
Beat in the egg and vanilla extract until well combined.
In a separate bowl, whisk together the flour, salt, and lemon zest.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
Shape the Cookies:
Using a rounded tablespoon or cookie scoop, portion the dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
With your thumb or the back of a spoon, gently press a shallow indentation in the center of each dough ball.
Bake the Cookies:
Bake for 10-12 minutes, or until the edges are lightly golden brown.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Assemble the Cookies:
Once the cookies are cool, spoon a dollop of chilled lemon curd into the indentation in the center of each cookie.
You can dust the cookies with powdered sugar for an extra touch of sweetness (optional).
Tips:
For a richer lemon flavor, add 1 additional tablespoon of lemon zest to the cookie dough.
If your lemon curd is too thick, you can thin it out with a teaspoon or two of additional lemon juice.
The cookies can be stored in an airtight container at room temperature for up to 3 days.
Latest Reviews:
Yum! Perfect for Spring! – These cookies were so easy to make and tasted amazing! The lemon curd filling was the absolute star – so tangy and refreshing. They were a big hit at my brunch this weekend, especially with a cup of tea. I will definitely be making these again for baby showers and spring gatherings. Malcolm A.
Great Recipe, But Next Time... – This recipe was a good starting point, but I found the cookies themselves to be a little bland. I think adding some lemon zest to the dough would have helped. The lemon curd, however,was fantastic! Nice and thick, and it held its shape perfectly in the cookies. Overall, a good recipe with a little room for customization. Dena M.
Easy Weeknight Treat – This is my new go-to recipe for a quick and easy dessert! The cookies come together in no time, and the lemon curd filling is surprisingly simple to make. I loved that I could use ingredients I already had on hand. These cookies are perfect for satisfying a sweet tooth without a ton of effort. Definitely recommend! Kaylee H.
Printable Recipe:
Lemon Curd Cookies
These delightful cookies are buttery and soft with a burst of tangy lemon curd in the center.
Ingredients
- For the Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2 ¼ cups all-purpose flour
- ½ teaspoon salt
- 1 lemon, zested
- For the Lemon Curd:
- 2 large eggs
- 1 egg yolk
- ¾ cup granulated sugar
- ½ cup freshly squeezed lemon juice
- 1 tablespoon unsalted butter
Instructions
- Make the Lemon Curd:
- In a saucepan, whisk together the eggs, egg yolk, sugar, and lemon juice.
- Heat over medium heat, whisking constantly, until the mixture thickens and coats the back of a spoon, about 5-7 minutes.
- Remove from heat and whisk in the butter until melted and smooth.
- Strain the curd through a fine-mesh sieve into a bowl.
- Cover the surface of the curd directly with plastic wrap to prevent a skin from forming. Refrigerate until chilled, at least 1 hour.
- Make the Cookies:
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and sugar until light and fluffy, using an electric mixer on medium speed.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, salt, and lemon zest.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Shape the Cookies:
- Using a rounded tablespoon or cookie scoop, portion the dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- With your thumb or the back of a spoon, gently press a shallow indentation in the center of each dough ball.
- Bake the Cookies:
- Bake for 10-12 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Assemble the Cookies:
- Once the cookies are cool, spoon a dollop of chilled lemon curd into the indentation in the center of each cookie.
- You can dust the cookies with powdered sugar for an extra touch of sweetness (optional).
If you enjoyed this recipe, please share it on your social media! I would love for more people to try this delicious and easy-to-make recipe. If you have any questions or feedback, please feel free to leave a comment below. I would love to hear from you! Shhh… Join our secret foodie group on Facebook
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