Description
Indulge in the delightful taste of Lemon Curd Cookies, where soft, buttery cookies meet a tangy homemade lemon curd filling. These cookies offer a melt-in-your-mouth texture balanced with the refreshing zest of citrus. Perfect for gatherings, tea times, or simply enjoying at home, they are sure to add brightness to any occasion. Dust them with powdered sugar for an elegant finish, and watch them become the star of your dessert table!
Ingredients
Scale
- ½ cup fresh lemon juice
- 1 Tbsp lemon zest
- 4 large egg yolks
- ¾ cup granulated sugar (for curd)
- ½ cup unsalted butter (for curd)
- 2½ cups all-purpose flour
- 1 tsp baking powder
- 1 cup unsalted butter (for cookies)
- 1 cup granulated sugar (for cookies)
- 1 large egg yolk
- 1 tsp vanilla extract
Instructions
- Make the lemon curd by combining lemon juice, zest, egg yolks, sugar, and salt in a saucepan over medium-low heat. Whisk until it thickens.
- Remove from heat and stir in cold cubed butter until smooth. Let cool.
- For the cookie dough, whisk together flour, baking powder, and salt in one bowl. In another bowl, cream softened butter with sugar until fluffy.
- Beat in egg yolk, vanilla extract, and lemon zest. Gradually fold in dry ingredients until just combined.
- Chill dough for at least an hour.
- Preheat oven to 350°F (175°C). Shape dough into balls and press wells in center; bake for about 10 minutes.
- Fill each cookie with cooled lemon curd after they cool.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 150
- Sugar: 8g
- Sodium: 40mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: For an extra zing, increase lemon zest or add poppy seeds to the cookie dough. Store leftover cookies in an airtight container for up to five days or freeze for up to three months.