Introduction

Lemon Curd Cookies combine a soft, buttery base with a tangy and creamy lemon filling, creating the perfect balance of sweet and tart. These thumbprint-style cookies are delightful for any occasion and sure to impress your guests.

The image shows a group of round cookies placed on a sheet of white parchment paper on a white marbled surface. Each cookie has two layers: a fluffy white base dusted with powdered sugar, and a smooth, bright yellow lemon glaze in the center, creating a contrast between the soft white outer ring and the shiny yellow middle. A small white bowl filled with the same yellow lemon glaze and a spoon inside is positioned on the lower left side. Around the cookies, there are two lemon halves, showing the juicy yellow inside. On the upper left corner, two clear glasses of milk are visible. The overall color scheme is soft and light, with white and yellow tones. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 large egg yolks
1/2 cup granulated sugar
1/2 cup lemon juice
1 teaspoon lemon zest
1/4 teaspoon kosher salt (for lemon curd)
1/4 cup unsalted butter (room temperature, for lemon curd)
1 cup unsalted butter (room temperature, for cookies)
1 cup powdered sugar (plus extra for dusting)
1 large egg (room temperature)
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 cup almond flour (can substitute with all-purpose flour)
1/4 teaspoon kosher salt (for cookies)

Instructions

Step 1: Prepare the lemon curd by creating a double boiler: simmer 1–2 inches of water in a small saucepan and place a heatproof glass bowl on top, ensuring it doesn’t touch the water.
Step 2: In the bowl, whisk together egg yolks, granulated sugar, lemon juice, lemon zest, and 1/4 teaspoon kosher salt until combined. Continue whisking constantly as the mixture cooks for 10–15 minutes until it thickens and lightens in color, similar to hollandaise sauce. If it isn’t thickening, increase the heat and keep whisking.
Step 3: Remove from heat, add the 1/4 cup butter in chunks, and whisk until smooth. Optionally strain through a fine mesh sieve, then pour into a jar and cool to room temperature. Refrigerate until ready to use, up to one week.
Step 4: To make the cookies, using a stand mixer with a paddle attachment, cream together 1 cup softened butter and powdered sugar until light and fluffy. Add the egg and vanilla extract and mix well.
Step 5: Fold in the all-purpose flour, almond flour (or extra all-purpose flour), and 1/4 teaspoon kosher salt until the dough just comes together and is slightly sticky.
Step 6: Line a baking sheet with parchment paper. Scoop about 3 tablespoons of dough and roll into balls using a cookie scoop or your hands.
Step 7: Lightly flour the back of a tablespoon and press into the center of each dough ball to create a deep indentation for the lemon curd filling.
Step 8: Freeze the cookies for at least 20 minutes (or refrigerate for 40 minutes) so they firm up and don’t spread while baking.
Step 9: Preheat your oven to 350°F (175°C). Bake cookies on the middle rack for 9–11 minutes, until edges are just set and lightly browned. Rotate the baking sheet halfway through for even baking.
Step 10: Let the cookies cool on the baking sheet for 2–3 minutes before transferring to a wire rack to cool completely. Lightly dust with powdered sugar if desired.
Step 11: Fill each cookie’s indentation with about 2 teaspoons of the chilled lemon curd and serve.

Tips & Variations

Use almond flour for a subtle nutty flavor, or replace it entirely with all-purpose flour for a more classic cookie texture.
Chill the dough as recommended to prevent spreading and maintain cookie shape.
For an extra lemony kick, sprinkle a little lemon zest over the filled cookies before serving.

Storage

Store the lemon curd cookies in an airtight container in the refrigerator for up to 5 days. Reheat slightly at room temperature before serving if needed. The lemon curd filling should also be refrigerated and used within one week.

How to Serve

The image shows round cookies with a thick, smooth yellow lemon curd layer on top, centered on each cookie. The cookies themselves are light beige with a soft texture and are dusted with white powdered sugar around the lemon curd, forming a white ring at the edges. One cookie in the middle front has a bite taken out, revealing a soft, crumbly interior. There is also a lemon cut in half placed on the right side, showing its juicy transparent segments. The cookies are laid on white parchment paper over a white marbled surface. 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 and cookies ahead of time?

Yes, you can prepare the lemon curd and cookies separately in advance. Keep lemon curd refrigerated for up to one week and dough chilled or frozen until ready to bake.

What if I don’t have almond flour?

You can substitute almond flour with an equal amount of all-purpose flour. The texture will be slightly different but still delicious.