Lemon curd cookies are sweet and tangy, the perfect mix! The soft shortbread cookie goes so well with the smooth tangy lemon curd in the center. Dust them with powdered sugar and you have a fancy looking cookie. They are great for Easter coming up or anytime you need a delicious lemon treat!
You can make homemade lemon curd, which needs to sit in the fridge for about 4-8 hours before using in your cookies. Or you can buy your own lemon curd and make the cookie dough portion of this recipe. No judgement from me whatever you decide! I used Sally’s recipe How to Make Lemon Curd to make my homemade curd and it was so simple and easy to follow.
How to Make Lemon Curd Cookies
So now the big question! How do you make lemon curd cookies? Well, first step is making or buying the curd.
Next step is making the dough. You will need:
- 1/2 cup cornstarch
- 1/2 cup powdered sugar
- 1 cup flour
- 1/2 teaspoon salt
- 3/4 cup butter
- 1/2 teaspoon vanilla
Sift together the first 4 ingredients. Add in your vanilla and butter and mix well, kneading slightly to make sure the vanilla is incorporated.
If dough seems soft, chill for 20 minutes.
Roll into 1 inch balls and using your thumb, measuring spoon, or the end of a wooden spoon make an imprint on the top of each cookie. Fill the impressions with lemon curd.
Bake at 300 degrees F on an ungreased cookie sheet for 15 minutes or until edges are golden. Remove from the pan and cool on a wire rack.
Do Lemon Curd Cookies Need to Be Refrigerated?
Yes, because of the lemon curd which is made with eggs, you should keep your cookies in the fridge.
Can You Freeze Lemon Curd Cookies?
These cookies freeze well for a couple months just make sure you don’t stack them or they will stick together. Make sure to thaw the cookies in the fridge! You can also make the cookie dough and lemon curd, freeze separately and then thaw and assemble when you’re ready to make the cookies. Just make sure to allow time to thaw overnight (in the fridge!).
How to Store Lemon Curd Cookies:
You should store these cookies in the fridge in an air tight container for up to a week. You can also freeze them if you wish!
Some helpful fun tips!
You can make these cookies even more fancy by adding some lavender to the cookie dough! It pairs well with the lemon and adds a nice touch. But remember, a little bit goes a long way so only add small amounts.
You can double this cookie recipe! You’ll probably only need 1 batch of lemon curd if you double the cookie dough, but you can also have leftover curd too!
Don’t overfill the cookies! The curd will burn and ruin your cookies and we don’t want that.
If you’re making lemon curd from scratch, make sure you account for the 4 hours you need to refrigerate the lemon curd so it sets properly before you can use it. If possible, let it sit in the fridge for longer, but it’s totally possible to use it after 4 hours.
Check out more of my recipes: Cookie Dough Bites and Vegan Chocolate Cake!
Or with spring finally here, check out 30 Great Spring Bucket List Ideas!
Lemon Curd Cookies
Ingredients
Cookies:
- 1/2 cup cornstarch
- 1/2 cup powdered sugar
- 1 cup flour
- 3/4 cup butter
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla
- lemon curd store bought or you can make your own! I used the recipe from Sally's Bake Blog.
Lemon Curd
- 4 eggs
- 1 teaspoon salt
- 2/3 cup granulated sugar
- 1/3 cup fresh lemon juice
- 6 tablespoons butter
Instructions
- Make the lemon curd. See notes below!
- Sift together flour, salt, cornstarch and powdered sugar.
- Cube butter into small chunks and blend into dry ingredients
- Add vanilla and knead dough slightly to mix in.
- If dough seems soft, chill for 20 minutes.
- Roll into 1 inch balls and using your thumb or the end of a wooden spoon, make an imprint on the top of each cookie.
- Fill the impressions with lemon curd.
- Bake at 300 degrees F on an ungreased cookie sheet for 15 minutes or until edges are golden.
- Remove from pan and cool on a wire rack.
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