Description
These Lemon Curd Cookies are a delightful treat featuring a tangy lemon curd filling sandwiched between buttery, soft cookies. Made from scratch with fresh lemon juice, zest, and a rich buttery dough, they offer the perfect balance of sweet and citrus flavors. Ideal for afternoon tea or dessert, these cookies provide a refreshing twist on traditional cookies with a smooth, luscious lemon curd center.
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
Cookie Dough
- 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
- Make the Lemon Curd: In a heatproof bowl over simmering water, whisk together lemon juice, lemon zest, egg yolks, sugar, and salt until well combined. Slowly add cold cubed butter into the mixture, stirring frequently, until the butter melts and the curd thickens. Remove from heat and strain to remove any cooked egg bits. Chill the lemon curd in the refrigerator until set, about 1 hour.
- Prepare the Cookie Dough: In a medium bowl, whisk together all-purpose flour, baking powder, and sea salt. In a separate large bowl, beat the softened butter and sugar together until light and fluffy. Add the egg yolk, vanilla extract, and lemon zest, mixing until incorporated. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing to keep the dough tender.
- Shape the Cookies: Preheat the oven to 350°F (175°C). Roll the dough into small balls (about 1 tablespoon each) and place on a parchment-lined baking sheet, spacing them about 2 inches apart. Flatten each ball slightly with your fingers or a spoon.
- Add the Lemon Curd: Using a small spoon or piping bag, place a dollop of chilled lemon curd onto the center of half the cookies. Top with remaining cookies and gently press edges to seal the curd inside without squeezing it out.
- Bake the Cookies: Bake in preheated oven for 12-15 minutes or until the cookie edges are lightly golden. Remove from oven and let cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Serve and Store: Once cooled, enjoy your lemon curd cookies fresh. Store leftovers in an airtight container in the refrigerator for up to 5 days to keep the curd fresh and prevent spoilage.
Notes
- Use fresh lemon juice and zest for the brightest flavor and best texture in the curd.
- Make sure the butter used in the dough is softened to room temperature for easy mixing and a tender cookie texture.
- Chill the lemon curd thoroughly before assembling to prevent leakage during baking.
- Seal the cookie edges well after adding the curd to avoid it oozing out while baking.
- If desired, dust finished cookies with powdered sugar for a decorative touch.
- These cookies should be stored refrigerated due to the lemon curd’s dairy and eggs to maintain freshness and food safety.
- You can prepare the lemon curd a day ahead and keep it covered in the refrigerator.
