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Lemon Curd Cookies Recipe

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★★★★★

4.9 from 127 reviews

These Lemon Curd Cookies are buttery and tender, featuring a tangy homemade lemon curd filling that perfectly balances sweetness and citrus zing. Soft, melt-in-your-mouth cookies are shaped with a thumbprint filled with luscious lemon curd, then lightly dusted with powdered sugar for an elegant finish—perfect for tea time or any occasion craving a bright, refreshing treat.

Ingredients

Scale

Lemon Curd

  • 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

Cookies

  • 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

  1. Make the lemon curd: Combine the 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. Remove from heat and whisk in the cold cubed butter until the curd is smooth. Cover with plastic wrap directly on the surface of the curd and let it cool completely.
  2. Prepare the cookie dough: In a bowl, whisk together the flour, baking powder, and salt. In another bowl, cream the softened butter and granulated sugar together until light and fluffy, about 2–3 minutes. Beat in the egg yolk, vanilla extract, and lemon zest until combined. Gradually fold in the dry ingredients until just incorporated. Chill the dough in the refrigerator for 1 hour to firm up.
  3. Shape and bake: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop the chilled dough into 1-inch balls and place them about 2 inches apart on the baking sheets. Use a ½ teaspoon measuring spoon to press a shallow well in the center of each dough ball. Bake the cookies for approximately 10 minutes or until the edges are lightly golden.
  4. Fill and finish: While the cookies are still warm, spoon about 1 teaspoon of the cooled lemon curd into each center. Optionally, dust the cookies with powdered sugar either before or after filling. Allow the cookies to cool completely on the baking sheet before serving.

Notes

  • Ensuring the lemon curd is completely cooled before filling prevents it from melting and spreading too much in the cookies.
  • Chilling the dough helps maintain the shape of the cookies and makes it easier to handle.
  • Make sure to whisk the lemon curd continuously while cooking to prevent curdling or scorching.
  • Store the cookies in an airtight container in the refrigerator for up to 5 days.
  • For an extra lemony flavor, add a little more zest to the cookie dough or sprinkle zest on top after baking.

Keywords: Lemon Curd Cookies, Lemon Cookies, Thumbprint Cookies, Citrus Dessert, Homemade Lemon Curd, Soft Cookies

Find it online: https://liamjayne.com/lemon-curd-cookies-recipe/