Introduction

Lemon Curd Cookies offer a perfect balance of tangy and sweet with a buttery, soft base topped with luscious homemade lemon curd. These delightful treats are ideal for spring or any time you crave a bright, citrusy dessert that’s easy to make at home.

A close-up of a stack of five round lemon cookies on a dark wooden surface with white marbled texture background, each cookie has a soft, pale golden dough base with a smooth, glossy yellow lemon curd filling spooned into a shallow well in the center; the top cookie has a bite taken out, revealing the thick, creamy lemon filling inside, and slices of fresh yellow lemon are scattered around the cookies. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup (120 ml) fresh lemon juice (about 3 large lemons)
1 Tbsp lemon zest (from about 2 lemons)
4 large egg yolks
¾ cup (150 g) granulated sugar
Pinch (⅛ tsp) salt
½ cup (112 g) unsalted butter, cold and cubed
2½ cups (313 g) all‑purpose flour, spooned & leveled
½ tsp baking powder
½ tsp fine salt
1 cup (224 g) unsalted butter, softened
1 cup (200 g) granulated sugar
1 large egg yolk, room temperature
1 tsp vanilla extract
1 tsp finely grated lemon zest
Powdered sugar, for dusting

Instructions

Step 1: Make the lemon curd by combining lemon juice, lemon zest, egg yolks, sugar, and salt in a small saucepan. Cook over medium-low heat, whisking constantly until the mixture thickens and coats the back of a spoon, about 20–25 minutes.
Step 2: Remove lemon curd from heat and whisk in cold cubed butter until smooth. Cover with plastic wrap directly on the surface and let cool completely.
Step 3: Prepare the cookie dough by whisking together flour, baking powder, and salt in a bowl. In another bowl, cream softened butter and granulated sugar until fluffy, about 2–3 minutes.
Step 4: Beat in egg yolk, vanilla extract, and lemon zest to the butter mixture. Gradually fold in the dry ingredients until just combined. Chill the dough for 1 hour.
Step 5: Preheat oven to 350 °F (175 °C). Scoop the chilled dough into 1-inch balls and place them 2 inches apart on parchment-lined baking sheets.
Step 6: Use a ½ tsp measuring spoon to press a shallow well in the center of each dough ball. Bake for about 10 minutes until edges are lightly golden.
Step 7: While cookies are still warm, fill each center with about 1 tsp of lemon curd. Optionally, dust with powdered sugar before or after filling. Let cookies cool completely on the baking sheet.

Tips & Variations

For extra lemon flavor, add a little lemon extract to the cookie dough along with the zest.
Use a small cookie scoop for consistent cookie sizes and even baking.
Store leftover lemon curd separately to prevent cookies from getting soggy if you plan to fill just before serving.
Try substituting lime juice and zest for a twist on the classic lemon curd flavor.

Storage

Store lemon curd cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to 1 week, or freeze unfilled cookies for up to 2 months. If refrigerated or frozen, bring cookies to room temperature before filling with lemon curd. Reheat gently if desired, but avoid overheating to maintain texture.

How to Serve

A stack of four round lemon cookies with a pale, soft textured base is placed on a dark wooden surface. The top cookie has a bite taken out, revealing a smooth, glossy yellow lemon curd filling inside. Around the stack, there are several more cookies of similar shape and color and slices of fresh lemon with bright yellow rinds and pale juicy centers scattered on the surface. The background has a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought lemon curd instead of making it from scratch?

Yes, store-bought lemon curd works well and saves time. Just be sure to use a good-quality curd for the best flavor.

How do I prevent the cookies from spreading too much during baking?

Chilling the dough for at least an hour before baking helps prevent excessive spreading. Also, use softened—not melted—butter and measure flour accurately by spooning and leveling.