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Lemon Curd Cookies Recipe

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★★★★★

4.8 from 132 reviews

These Lemon Curd Cookies are delightful bite-sized treats featuring a soft and tangy sugar cookie cup filled with homemade lemon curd. The cookies boast a bright lemon flavor with a buttery texture, perfectly balanced by the creamy, zesty curd filling. Ideal for a refreshing dessert or a sweet snack, these cookies bring sunshine to any occasion.

Ingredients

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Cookie Dough

  • 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

Lemon Curd Filling

  • 1 cup lemon juice
  • 3 egg yolks
  • 1 cup sugar
  • 1½ tablespoon corn starch
  • 2 tablespoons lemon zest
  • 1/4 cup butter (cold and cubed)

Instructions

  1. Preheat the Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) to prepare for baking the cookie cups.
  2. Make the Cookie Dough: In the bowl of a stand mixer fitted with the paddle attachment, cream together the room temperature butter, sugar, and lemon zest until the mixture is light and fluffy, about 3 to 5 minutes.
  3. Add Eggs and Flavorings: Add eggs one at a time, mixing on low speed and scraping the bowl between each addition for even incorporation. Then, add vanilla extract and salt and mix just until combined.
  4. Combine Dry Ingredients: In a separate large bowl, whisk together baking powder, baking soda, and all-purpose flour. Gradually add this flour mixture to the wet ingredients and mix on low speed until just combined into a smooth dough.
  5. Form Cookie Cups: Using an ice cream scoop, portion out 1-inch balls of dough and place them into a greased mini muffin tin. Press the back of the ice cream scoop into the center of each ball to flatten and create a cup shape suitable for filling.
  6. Bake Cookies: Bake the cookie cups in the preheated oven for 7 to 8 minutes or until the edges are lightly golden. Remove from oven and let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  7. Prepare Lemon Curd Filling: In a blender, combine the lemon juice, egg yolks, sugar, cornstarch, and lemon zest. Blend until smooth to create the lemon curd base.
  8. Cook Lemon Curd: Pour the blended mixture into a saucepan and heat over medium heat, stirring constantly. Bring to a rapid boil, about 172 degrees Fahrenheit, to thicken the curd.
  9. Finish Lemon Curd: Remove from heat immediately and whisk in the cold cubed butter until the curd is completely smooth and glossy.
  10. Fill Cookie Cups: Spoon about 1 tablespoon of the cooled lemon curd into each cookie cup. Let the filled cookies cool fully, then refrigerate until chilled and set.
  11. Serve: Optionally sprinkle with powdered sugar before serving for an extra touch of sweetness and presentation. Enjoy your fresh, tangy Lemon Curd Cookies!

Notes

  • Make sure all eggs and butter are at room temperature for easier mixing and better texture.
  • Chilling the filled cookies before serving helps the lemon curd set nicely inside the cookie cups.
  • If lemon juice is too tart, adjust sugar in the lemon curd slightly to balance flavor.
  • Use fresh lemon zest for the best aromatic lemon flavor.
  • These cookies can be stored in an airtight container in the refrigerator for up to 3 days.

Keywords: lemon curd cookies, lemon cookies, lemon curd filling, sugar cookies, mini cookies, citrus dessert, baked cookies

Find it online: https://platedbyemma.com/lemon-curd-cookies-recipe/