Introduction

These Lemon Curd Cookies combine a tender, buttery sugar cookie base with a tangy, smooth lemon curd filling. Perfectly balanced between sweet and tart, they make a delightful treat for any occasion.

A white rectangular plate holds sixteen small tartlets arranged in neat rows. Each tartlet has three layers: a light golden brown cookie-like crust forming the base and edges with a slightly crumbly texture, filled with a smooth, shiny yellow lemon curd layer that fills almost to the top, and a dusting of fine white powdered sugar scattered evenly over the lemon filling and the crust edges. In the foreground, there is a partially cut lemon showing its juicy, bright yellow interior. The background includes a white rectangular plate with a few more tartlets, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup butter (room temperature)
2 cups sugar
2 tablespoons lemon zest
2 large eggs (room temperature)
2 teaspoons vanilla extract
3/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
3 cups all-purpose flour
1 cup lemon juice
3 egg yolks
1 cup sugar (for lemon curd)
1½ tablespoons corn starch
2 tablespoons lemon zest (for lemon curd)
1/4 cup butter (cold and cubed, for lemon curd)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease a mini muffin tin lightly.
Step 2: In the bowl of a stand mixer, combine the room temperature butter, 2 cups sugar, and 2 tablespoons lemon zest. Cream together with the paddle attachment until the mixture is light and fluffy, about 3 to 5 minutes.
Step 3: Add the eggs one at a time, mixing on low speed and scraping down the bowl between additions. Mix in the vanilla extract and salt until just combined.
Step 4: In a separate large bowl, whisk together the baking powder, baking soda, and all-purpose flour. Gradually add the dry ingredients to the butter mixture and mix on low speed until incorporated.
Step 5: Using a 1-inch ice cream scoop, form dough balls and place each into a cavity of the greased mini muffin tin. Use the back end of the scoop to press down in the center of each dough ball, creating a small cup shape.
Step 6: Bake for 7-8 minutes or until the edges turn lightly golden. Remove from the oven and let the cookie cups cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Step 7: To make the lemon curd filling, combine the lemon juice, egg yolks, 1 cup sugar (for curd), cornstarch, and 2 tablespoons lemon zest in a blender. Blend until smooth.
Step 8: Pour the lemon mixture into a saucepan and cook over medium heat, stirring constantly. Heat until the mixture reaches a rapid boil, about 172°F, and thickens.
Step 9: Remove from heat and whisk in the cold cubed butter until the curd is completely smooth.
Step 10: Spoon about 1 tablespoon of lemon curd into each cooled cookie cup. Chill the assembled cookies in the refrigerator until the filling is set and cold.
Step 11: Optionally, dust with powdered sugar before serving. Enjoy your fresh, zesty lemon curd cookies!

Tips & Variations

For extra zest, add a little lemon zest to the dough balls before baking.
If you prefer a less tangy curd, reduce lemon juice slightly and balance with a bit more sugar.
Try using a mini tart pan instead of a muffin tin for a different presentation.
Store leftovers in an airtight container in the fridge to keep the lemon curd fresh.

Storage

Store the lemon curd cookies in an airtight container in the refrigerator for up to 4 days. The cookie base may soften slightly, but the chilled lemon curd will remain fresh. To serve, bring to room temperature for a few minutes or enjoy chilled.

How to Serve

A tray filled with small, golden-brown tart shells arranged closely together, each with a rough texture and hollow center. A spoon is dripping smooth, glossy, pale yellow filling into one tart shell, filling the center evenly. The tart shells have a slightly crumbly look with edges that rise a bit higher than the filling. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the lemon curd ahead of time?

Yes, lemon curd can be made a day or two in advance. Store it in an airtight container in the refrigerator until ready to use.

Can I use fresh lemon juice for the curd?

Absolutely. Fresh lemon juice provides the best flavor and brightness for the lemon curd filling.