Lemon Curd Cookies

These Lemon Curd Cookies are the ultimate treat for citrus lovers. They feature a buttery, shortbread-style base that isn’t too sweet, allowing the vibrant, zesty punch of the lemon curd to truly shine. By baking the curd for just a few minutes at the end, you achieve a “set” texture that is jammy and bright, while the final dusting of confectioners’ sugar gives them a professional, bakery-window finish.

Lemon Curd Cookies

Ingredients:

How To Make Lemon Curd Cookies:

Step 1: Prep the Oven and Pans: Preheat your oven to 350°F. Line two large baking sheets with parchment paper or silicone mats to prevent the buttery dough from sticking.

Step 2: Cream and Flavor: In a large bowl, beat the softened butter and granulated sugar with an electric mixer until well blended. Add the egg yolks, lemon zest, lemon juice, and salt, and continue to beat until smooth.

Step 3: Add the Flour: Slowly beat in the flour just until moist clumps begin to form. Use your hands to gather the dough together in the bowl until it forms a cohesive ball.

Tip: Don’t overwork the dough once the flour is in! You want a tender, melt-in-your-mouth texture, and over-mixing will develop gluten, making the cookies tough.

Step 4: Shape and Indent: Roll scant tablespoons of dough into 1-inch balls. Place them on the prepared sheets, spacing them about 1 inch apart. Use a floured finger or the back of a small round tool to press a deep “well” into the center of each ball.

Step 5: The First Bake: Bake the cookies for 18/20 minutes, or until they are firm to the touch and the bottoms are a very light golden brown.

Step 6: Fill and Set: Remove the cookies from the oven and immediately spoon the lemon curd into each indentation. Return the pans to the oven for just 2 minutes. This “sets” the curd so it doesn’t run when you pick up the cookie.

Step 7: Cool and Finish: Let the cookies cool on the pan for a few minutes before moving to a wire rack. Once completely cool, lightly dust the edges with confectioners’ sugar.