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Lemon Curd Cookies Recipe

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★★★★

3.8 from 67 reviews

A delightful Lemon Curd Cookies recipe featuring buttery and tender thumbprint cookies filled with a tangy, smooth homemade lemon curd. These cookies combine zest-infused dough with vibrant curd for a perfect balance of sweet and citrus, ideal for teatime or special occasions.

Ingredients

Scale

Cookie Dough

  • 113 g (8 Tbs) unsalted butter, room temperature
  • 110 g powdered sugar
  • Zest of 1/2 a large lemon
  • 1/2 tsp vanilla extract
  • 1 large egg (approx 50 g), room temperature
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 175 g all purpose flour

Lemon Curd

  • 2 large eggs
  • 1 large egg yolk
  • 100 g granulated sugar
  • 77 ml (1/3 cup) fresh strained lemon juice
  • 2 tbsp unsalted butter

Instructions

  1. Make the Cookie Dough: In a stand mixer fitted with a paddle attachment, combine the room temperature butter, powdered sugar, and lemon zest. Mix on low speed until the mixture is smooth and creamy. Add the vanilla extract with the mixer running on low. In a separate bowl, gently whisk the egg, then add it gradually to the mixer until fully incorporated and smooth.
  2. Add Dry Ingredients: In a bowl, whisk together the salt, baking powder, and all-purpose flour. Add the dry ingredients to the mixer in three additions, mixing on low after each to ensure the wet ingredients absorb the dry without overmixing. Stop mixing as soon as no dry streaks remain.
  3. Shape Cookies: Using a 1 tablespoon scoop, portion the cookie dough onto a lined sheet tray suitable for refrigeration. Roll each portion between your hands to form smooth balls. Using the back of a floured teaspoon or melon baller, create a deep indentation in the center of each cookie. Cover the tray and refrigerate the dough balls for 1–2 hours to firm up.
  4. Bake the Cookies: Preheat the oven to 350°F (177°C). Arrange the chilled lemon cookie dough balls on a parchment-lined baking sheet, spacing them about 2 inches apart; a half sheet pan should hold approximately 15 cookies. Bake for 8 to 10 minutes, or until the edges just begin to color lightly. Right after removing from the oven, repress the indentation if they have puffed up using the back of a clean teaspoon or melon baller. Let cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
  5. Make the Lemon Curd: In a heat-safe glass bowl, whisk together the eggs, egg yolk, lemon juice, and granulated sugar until combined. Bring 1 to 2 inches of water to a simmer in a small pot. Set the bowl over the pot, ensuring the bottom of the bowl does not touch the water. Whisk the mixture continuously over the simmering water for about 10 minutes until it thickens and becomes pale.
  6. Finish Lemon Curd: Remove the bowl from heat, whisk in the unsalted butter until melted and fully incorporated. Strain the curd through a fine mesh sieve into a clean heat-safe bowl to remove any curdled bits. Cover the surface directly with plastic wrap to prevent a skin from forming. Chill in the refrigerator for 30 minutes until cool and set.
  7. Fill the Cookies: Spoon the lemon curd into a piping bag fitted with a small opening. Pipe the cooled lemon curd into the indentations of each cooled cookie, filling generously. Optionally dust the filled cookies lightly with powdered sugar.
  8. Set and Store: Place the filled cookies in a covered container and refrigerate for at least 1 hour to allow the curd to set. Store the cookies in the refrigerator for up to one week or freeze for up to one month for longer storage.

Notes

  • This recipe originates from Baker Street Society and is an original creation.
  • For best results, ensure butter and eggs are at room temperature when starting the dough.
  • Pressing the cookie centers again immediately after baking helps maintain the indentation for filling.
  • Using fresh lemon juice will give the best flavor to the curd.
  • The cookies can be made ahead and stored unfilled; fill with curd shortly before serving.
  • Freezing the filled cookies is convenient and keeps them fresh for up to one month.

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

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