Here’s a recipe for Lemon Curd Filled Cookies that are buttery, tender, and filled with tangy, sweet homemade lemon curd. These delightful cookies are perfect for lemon lovers and make a lovely treat for tea time, dessert, or gifting!
Ingredients
For the Lemon Curd:
- 3 large egg yolks
- 1/2 cup granulated sugar
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1 tbsp lemon zest
- 1/4 cup unsalted butter, cubed
- Pinch of salt
For the Cookies:
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup powdered sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1/4 tsp salt
For Dusting (optional):
- Powdered sugar
Instructions
1. Make the Lemon Curd:
- In a heatproof bowl, whisk together the egg yolks, sugar, lemon juice, and lemon zest.
- Place the bowl over a saucepan of simmering water (double boiler method) and cook, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 8-10 minutes).
- Remove from heat and stir in the butter and salt until smooth.
- Strain the curd through a fine-mesh sieve to remove any lumps. Cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming) and refrigerate until chilled and set (at least 1 hour).
2. Make the Cookie Dough:
- In a large mixing bowl, cream together the softened butter, granulated sugar, and powdered sugar until light and fluffy.
- Beat in the egg and vanilla extract until combined.
- Gradually add the flour and salt, mixing until the dough comes together. Do not overmix.
- Divide the dough into two discs, wrap in plastic wrap, and refrigerate for 30 minutes to firm up.
3. Assemble the Cookies:
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Roll out the dough on a lightly floured surface to about 1/4-inch thickness.
- Use a round cookie cutter (about 2-3 inches in diameter) to cut out circles. Place half of the circles on the prepared baking sheets.
- Spoon about 1 teaspoon of chilled lemon curd onto the center of each circle on the baking sheets.
- Use a smaller cookie cutter or the back of a piping tip to cut out a small hole in the center of the remaining dough circles. Place these on top of the lemon curd-topped circles and gently press the edges to seal.
- Bake for 10-12 minutes, or until the edges are lightly golden. Let cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
4. Dust and Serve:
- Dust the cooled cookies with powdered sugar, if desired.
- Serve and enjoy!
Tips for Success:
- For a shortcut, you can use store-bought lemon curd, but homemade is highly recommended for the best flavor.
- If the dough becomes too soft while working with it, return it to the fridge to firm up.
- Store the cookies in an airtight container at room temperature for up to 3 days or in the fridge for up to 1 week.
These Lemon Curd Filled Cookies are a delightful combination of buttery cookie and tangy lemon curd—perfect for brightening up your day!
