Description
These delightful Lemon Curd Cookies are a perfect combination of buttery sugar cookies and tangy homemade lemon curd. The cookies are soft, tender, and melt-in-your-mouth, while the lemon curd filling adds a fresh citrusy brightness. Perfect for holidays, special occasions, or simply as a refreshing dessert, these cookies will not disappoint.
Ingredients
Units
Scale
For the 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
For the Lemon Sugar 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 small saucepan, combine the lemon juice, lemon zest, egg yolks, sugar, and salt. Whisk the ingredients together. Heat the mixture over medium-low heat for 20-25 minutes, stirring frequently, until it thickens and coats the back of a spoon. Remove the saucepan from the heat and slowly whisk in the cold, cubed butter until fully melted and smooth. Transfer the curd to a heatproof bowl and cover it with plastic wrap, ensuring the plastic touches the surface to prevent a skin from forming. Allow it to cool completely. - Mix Dry Ingredients for Cookies
In a small mixing bowl, whisk together the flour, baking powder, and salt to create a well-combined mixture. Set aside. - Cream Butter and Sugar
In a large mixing bowl, use an electric mixer to cream the softened butter and sugar together on high speed for about 2-3 minutes, until light and fluffy. If using a stand mixer, attach the paddle for this step. - Incorporate Wet Ingredients
Add the egg yolk, vanilla extract, and lemon zest to the butter mixture. Mix on medium-high speed until the mixture turns pale in color and fluffy, approximately 1-2 minutes. - Combine Wet and Dry Mixtures
Gradually add the dry ingredient mixture to the wet ingredients. Mix on low speed initially to prevent splattering, then increase to medium speed. Mix until just combined, scraping down the sides of the bowl as needed. - Shape and Chill
Scoop the cookie dough into 1-tablespoon portions and roll each portion into a ball. Use the back of a 1/2-teaspoon measure to create an indent in the center of each dough ball. Place the prepared dough balls on a parchment-lined baking sheet and chill in the fridge for 1 hour. - Bake the Cookies
Preheat your oven to 350°F (175°C). Arrange 12 chilled cookie dough balls on a parchment-lined baking sheet and bake for 9-10 minutes. Immediately after removing from the oven, carefully re-shape the cookies using a small round cookie cutter or re-indent the centers with the back of your measuring spoon if necessary. Let them cool on the baking sheet for 5 minutes before transferring to a cooling rack. - Fill and Serve
Once completely cooled, spoon about 1 teaspoon of the prepared lemon curd into the center of each cookie. Optionally, dust with powdered sugar for presentation before adding the lemon curd. Serve and enjoy!
Notes
- You can prepare the lemon curd up to a week in advance; just store it in an airtight container in the refrigerator.
- To make the cookies uniform in size, use a small cookie scoop for the dough.
- For a stronger lemon flavor, you can use Meyer lemons or substitute a little lemon extract in the dough.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 10g
- Sodium: 45mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30 mg
