Lemon Curd Cookies
Soft and buttery cookies filled with smooth, tangy lemon curd, bringing a bright burst of flavor in every bite.
Ingredients
For the Lemon Curd
- ½ cup ½ cup (120 ml) of fresh lemon juice (about 3 large lemons) Use fresh for that citrus punch.
- 1 Tbsp 1 Tbsp lemon zest (from about 2 lemons) Adds a delightful zing.
- 4 large 4 large egg yolks The richness here is crucial—don’t skip these guys!
- ¾ cup ¾ cup (150 g) granulated sugar Sweetens it all up without overpowering.
- Pinch tsp Pinch (⅛ tsp) salt Just a little seasoning makes all the difference.
- ½ cup ½ cup (112 g) unsalted butter, cold and cubed For that dreamy, smooth texture.
For the Cookies
- 2½ cups 2½ cups (313 g) all-purpose flour, spooned & leveled If you scoop directly, you might end up with more flour than needed.
- ½ tsp ½ tsp baking powder Helps the cookies rise to perfect softness.
- ½ tsp ½ tsp fine salt To bring out all the flavors.
- 1 cup 1 cup (224 g) unsalted butter, softened Essential for a rich, creamy texture.
- 1 cup 1 cup (200 g) granulated sugar Sweetness is key, but we want balance.
- 1 large 1 large egg yolk, room temperature Boosts the richness.
- 1 tsp 1 tsp vanilla extract Essential for that warm flavor backdrop.
- 1 tsp 1 tsp finely grated lemon zest More lemon is always better.
- Powdered sugar for dusting To finish it off with a classic touch.
Instructions
Make the Lemon Curd
- Combine fresh lemon juice, lemon zest, egg yolks, granulated sugar, and salt in a small saucepan.
- Cook over medium-low heat, whisking continuously until the mixture thickens (about 20–25 minutes).
- Remove from heat and stir in cubed butter until melted.
- Cover directly with plastic wrap and let cool completely.
Prepare the Cookie Dough
- Whisk together flour, baking powder, and salt in a bowl. Set it aside.
- Cream softened butter and granulated sugar in another bowl until fluffy.
- Add egg yolk, vanilla extract, and remaining lemon zest. Beat until smooth.
- Gradually fold in the flour mixture until just combined.
- Cover and chill dough in the refrigerator for 1 hour.
Shape and Bake
- Preheat the oven to 350°F (175°C).
- Scoop chilled dough into 1-inch balls and place on lined baking sheets, keeping 2 inches apart.
- Press a shallow well in the center of each ball using a ½ tsp measuring spoon.
- Bake for 10 minutes until edges are lightly golden but centers are soft.
Fill and Finish
- While cookies are still warm, spoon about 1 tsp of lemon curd into each well.
- Dust with powdered sugar if desired and allow to cool completely.
Notes
Don’t overbake the cookies, as the secret to softness lies in a brief baking time. Chilling the dough will help prevent cookie spread.
Nutrition
Serving: 1gCalories: 120kcalCarbohydrates: 15gProtein: 2gFat: 6gSaturated Fat: 4gSodium: 50mgSugar: 8g
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