Description
Delightful Lemon Curd Cookies with a buttery base and tangy lemon curd filling, perfect for any occasion.
Ingredients
Scale
- For the 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
- For the 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
Instructions
- In a small saucepan, combine lemon juice, lemon zest, egg yolks, sugar, and salt. Whisk together.
- Heat over medium-low, whisking constantly, until thickened (20–25 minutes).
- Remove from heat and whisk in cubed butter until smooth. Cover with plastic wrap to cool.
- In a medium bowl, whisk together flour, baking powder, and salt. In another bowl, cream softened butter and sugar until light and fluffy.
- Beat in egg yolk, vanilla extract, and lemon zest until combined.
- Gradually add dry ingredients, folding gently until just combined. Chill dough for an hour.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Scoop chilled dough into 1-inch balls and place 2 inches apart on baking sheets.
- Press the center of each ball with a measuring spoon to create a shallow well.
- Bake for about 10 minutes until edges are lightly golden.
- Fill wells with 1 tsp of cool lemon curd while warm. Dust with powdered sugar and let cool completely.
Notes
Chill the cookie dough for best results. Can be made ahead by preparing lemon curd a few days in advance.
Nutrition
- Serving Size: 1 cookie
- Calories: 165
- Sugar: 10g
- Sodium: 130mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg