Lemon Curd Cookies
These lemon curd cookies are a soft and tender butter cookie that's filled with a bright and tangy lemon curd. There's even a dusting of powdered sugar sprinkled over the top!
Equipment
- Baking Sheets
- Parchment paper
- Small Saucepan
Ingredients:
Lemon Curd
- 4 large egg yolks
- ⅔ cup sugar
- ⅓ cup lemon juice (about 3 lemons)
- 1 tablespoon lemon zest
- ⅛ teaspoon salt
- 5 tablespoons unsalted butter, cubed
Lemon Butter Cookies
- 2 cups all-purpose flour
- 1 teaspoon corn starch
- ¼ teaspoon salt
- 10 tablespoons unsalted butter, room temperature
- ⅔ cup sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- powdered sugar (optional)
Instructions:
Lemon Curd
- In a small saucepan over medium-low heat, whisk together the egg yolks, sugar, lemon juice, lemon zest, and salt.
- Whisk constantly as the lemon curd cooks to avoid any curdling. It will take about 20-25 minutes to thicken. Once thick, remove from the heat and mix in the cubed butter until completely combined.
- Scrape the curd into a heat-safe bowl, cover with plastic wrap, and place in the refrigerator to cool completely.
Lemon Butter Cookies
- In a medium mixing bowl, whisk together the flour, corn starch, and salt. Set aside.
- In the bowl of a stand mixer using the paddle attachment, beat the butter and sugar on high speed until light and creamy (2-3 minutes). Add the egg, vanilla extract, and lemon zest and mix on medium speed until combined.
- Reduce the speed to low and add the flour mixture, mixing just until combined. Remove the bowl from the stand and use a silicone spatula to fold in any loose flour.
- Line two baking sheets with parchment paper. Use a small cookie scoop (I used my #50, which is about 1 tablespoon) to scoop out the dough and roll into balls in your hands. Place onto the prepared baking sheets.
- Use the back of a ½ teaspoon measuring spoon to press into each dough ball to make an indent. Place both baking sheets in the refrigerator to chill for at least 40 minutes.
- Preheat the oven to 350 degrees. Once chilled, bake one cookie sheet at a time for 9-11 minutes, or just until the edges are set. If needed, use the ½ teaspoon measuring spoon to press softly into each cookie to make the indent more obvious.
- Allow the cookies to cool on the baking sheet for 10 minutes before transferring them over to a wire rack to finish cooling.
- Once cooled, dust each cookie with powdered sugar (optional) and add about 1 teaspoon of lemon curd to the middle. I placed my curd in a piping bag and piped it onto the cookie.
- Keep any leftover cookies in an airtight container in the refrigerator for up to 5 days.
Notes:
Lemon Curd: If desired, you can definitely make this the day before. The curd must be completely chilled before filling the cookies.
Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
Cookie Scoop: I used a 1 tablespoon cookie scoop in order create smaller cookies. I recommend the #50 cookie scoop for this recipe.
Cookie Dough: Use a ½ teaspoon measuring spoon to make an indent into each cookie dough ball. I do this before baking and then after.
Chill Time: The cookie dough balls must chill 40 minutes before baking. This allows the butter to firm back up and to not overspread while baking.
Nutrition
Serving: 1cookieCalories: 189kcalCarbohydrates: 23gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 71mgSodium: 51mgPotassium: 29mgFiber: 0.4gSugar: 14gVitamin A: 328IUVitamin C: 2mgCalcium: 11mgIron: 1mg
Tried this recipe?Let us know how it was!