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Lemon Curd Thumbprint Cookies Recipe

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★★★★★

5 from 83 reviews

Delight in these zesty Lemon Curd Cookies that combine a buttery, tender thumbprint cookie with a luscious homemade lemon curd filling. These cookies offer a perfect balance of tart and sweet, ideal for any occasion, and made from scratch with simple ingredients.

Ingredients

Scale

Lemon Curd

  • 3 large egg yolks
  • 1/2 cup granulated sugar
  • 1/2 cup lemon juice
  • 1 teaspoon lemon zest
  • 1/4 teaspoon kosher salt
  • 1/4 cup unsalted butter, room temperature

Thumbprint Cookies

  • 1 cup unsalted butter, room temperature
  • 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 additional all purpose flour)
  • 1/4 teaspoon kosher salt

Instructions

  1. Make the Lemon Curd: Set up a double boiler by simmering 1-2 inches of water in a small saucepan. Place a heatproof glass bowl on top, ensuring it doesn’t touch the water. Add egg yolks, sugar, lemon juice, lemon zest, and salt to the bowl and whisk until combined. Continuously whisk the mixture for 10-15 minutes until it thickens to a hollandaise sauce consistency and becomes paler in color. If it doesn’t thicken, increase heat slightly while whisking constantly.
  2. Finish Lemon Curd: Remove from heat and whisk in butter chunks until smooth and fully combined. Optionally strain through a fine mesh sieve and transfer to a glass jar. Let cool to room temperature, then cover and refrigerate for up to one week.
  3. Prepare Cookie Dough: Using a stand mixer fitted with the paddle attachment, cream the softened butter and powdered sugar together until light and fluffy. Add the egg and vanilla extract, mixing until fully incorporated.
  4. Add Dry Ingredients: Gently fold in the all purpose flour, almond flour, and salt until the dough just comes together and remains slightly sticky.
  5. Shape Cookies: Line a baking sheet with parchment paper. Scoop about 3 tablespoons of dough (using a size 20 cookie scoop) and roll into balls. Lightly flour the backside of a 1 tablespoon measuring spoon and press into each dough ball to create a slight flattening and a deep indent for filling.
  6. Chill the Dough: Place the shaped cookies on the baking sheet and chill in the freezer for at least 20 minutes or refrigerate for 40 minutes to prevent spreading during baking.
  7. Bake Cookies: Preheat the oven to 350°F (175°C). Bake the cookies on the middle rack for 9-11 minutes until edges are set and lightly golden, rotating the pan halfway through baking for even color.
  8. Cool Cookies: Let cookies cool on the baking sheet for 2-3 minutes before transferring to a wire rack to cool completely.
  9. Finish and Serve: Lightly dust the cooled cookies with powdered sugar if desired. Fill each cookie indent with about 2 teaspoons of chilled homemade lemon curd. Enjoy immediately or store in the fridge for up to five days.

Notes

  • Ensure egg and butter are at room temperature for smooth mixing.
  • Constant whisking during lemon curd cooking prevents curdling and ensures creamy texture.
  • Chilling cookie dough before baking is essential to prevent spreading and maintain shape.
  • Almond flour adds a subtle nutty flavor but can be substituted with all purpose flour if needed.
  • Lemon curd can be made ahead and stored refrigerated for up to a week.
  • Cookies are best served at room temperature but can be refrigerated for freshness.

Keywords: lemon curd cookies, thumbprint cookies, lemon dessert, homemade lemon curd, baked cookies, lemon zest, almond flour cookies

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