Lemon Curd Cookies Recipe

Lemon thumbprint cookies with lemon curd served on a plate.

5 from 1 vote

Bright and zesty from real lemon juice and zest, Lemon Curd Cookies offer a light, smooth center that works well for warmer days, especially when spring baking calls for something citrusy.

Prep Time12

Cook Time13

Cool Time30

Total Time55

Course: Cookies, Dessert

Cuisine: American

Diet: Vegetarian

Servings: cookies

Calories: 140kcal

Author: Andrea

Ingredients

2 1/2 cups + 2 Tbsp all-purpose flour
1/2 cup sugar
14 Tbsp (1 3/4 sticks) butter room temperature
2 egg yolks
zest of 1 Meyer lemon
2 tsp Meyer lemon juice
1/4 tsp salt
1/2 tsp vanilla extract
1/3 cup powdered sugar for dusting

Microwave Meyer Lemon Curd

2/3 cup sugar
4 tablespoon butter melted
1 egg + 1 egg yolk
1/2 cup Meyer lemon juice
zest of 1 Meyer lemon
1/8 teaspoon Madagascar vanilla bean paste

Instructions

Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line two baking sheets with parchment paper; set aside.
To make the lemon curd, in a large microwaveable bowl, combine the sugar, butter, lemon juice, lemon zest, and vanilla bean paste. Whisk in the egg, then the egg yolk. Place the mixture into the microwave and cook for 1 minute at a time, whisking after each minute. You will need to do a total of 4–6 minutes, or until the curd coats the back of a spatula and has a gel-like texture. The time will depend on the strength of your microwave.
Pour the hot curd through a mesh sieve to remove any “eggy” parts or curdled egg bits. Store in an airtight container in the refrigerator until the cookies have completely cooled.
To make the cookies, in the bowl of a stand mixer, beat together the butter, sugar, lemon juice, lemon zest, and vanilla until light and fluffy, scraping down the sides of the bowl if necessary. Add the egg yolks one at a time and mix just until incorporated. Add the salt, then, with mixing speed on low, gradually add the flour ½ cup at a time. Mix until incorporated.
Roll the cookie dough into 1″ balls and place on the prepared baking sheets. Lightly pat down the cookie dough balls to flatten (just a little bit), then, using your thumb, press little wells into each. Place into the oven and bake for 13–15 minutes, or until the edges turn golden brown in color. Remove from the oven and allow to cool on the sheets for 5 minutes before transferring to a wire rack to cool completely. Once the cookies have cooled (30 minutes or so), use a mesh sieve to gently dust powdered sugar over each cookie. Place a dollop of chilled lemon curd in the center of each, then place in the refrigerator to set up. Serve and enjoy!

Notes

STORE cooled cookies in the refrigerator once assembled, as the lemon curd requires chilling. Place them in a single layer or between parchment-lined layers in an airtight container. They’ll stay fresh in the fridge for 4–5 days.

To FREEZE, leave off the powdered sugar and lemon curd, and store the baked cookie bases in a freezer-safe bag or container for up to 2 months. Thaw at room temperature, dust, and fill with curd before serving. These cookies are best served chilled.

Nutrition