Lemon Curd Cookies




For the Lemon Curd

  • 1/2 cup (120 ml) lemon juice about 3 large lemons
  • 1 tbsp (10 g) lemon zest about 2 lemons
  • 4 egg yolks
  • 3/4 cup (150 g) granulated white sugar
  • 1/8 tsp salt
  • 1/2 cup (112 g) unsalted butter, cold and cut in cubes

For the Lemon Sugar Cookies

  • 2 1/2 cups (313 g) all-purpose flour, spooned and leveled
  • 1/2 tsp baking powder
  • 1/2 tsp sea salt
  • 1 cup (224 g) unsalted butter, softened
  • 1 cup (200 g) granulated white sugar
  • 1 egg yolk
  • 1 tsp (5 ml) vanilla
  • 1 tsp (3 g) lemon zest

For the Lemon Curd

  1. In a small saucepan, whisk together the lemon juice, lemon zest, egg yolks, granulated white sugar, and salt.

  2. Place the lemon curd mixture over medium low heat, stirring frequently, until thick. (Approx. 20-25 minutes) It should coat the back of a spoon; this is the consistency you want.

  3. Remove the lemon curd mixture from heat and whisk in the cold cubed butter.

  4. Once all of the butter is melted and mixed in, transfer the curd to a heat proof, medium bowl. Cover the bowl with plastic wrap and allow the lemon curd to cool completely.

For the Lemon Sugar Cookies

  1. In a small bowl, whisk together the flour, baking powder and salt.

  2. In a large bowl, cream butter and granulated white sugar together with and electric mixer on high speed until it's fluffy, about 2-3 minutes. (If using a stand mixer, use the paddle attachment.)

  3. Add in the egg yolk, vanilla and lemon zest and mix on medium-high speed until pale in color and fluffy, about 1-2 minutes.

  4. Add in the dry ingredients and mix on low then medium speed just until combined. (Scrape the sides of the bowl as necessary.)

  5. Scoop the dough into 1 tablespoon portions and roll them into balls. After each ball is rolled, immediately press it with a ½ teaspoon to make an indent. (I use a round ½ teaspoon to press the cookie dough ball to create a crater like indent)

  6. Chill the prepared cookie dough balls on parchment paper lined baking sheets for 1 hour.

  7. Once chilled, Preheat oven to 350 degrees. While the oven is preheating, separate half of the cookies (approx. 12) on a prepared, parchment paper lined baking sheet.

  8. Bake the cookies for 9-10 minutes.

  9. Straight out of the oven, scoot a small, round cookie cutter around them in a circular motion to help them return to their original smaller sizer. You can also press the centers again with a ½ teaspoon to create a deeper indent, which I highly recommend, this will allow you to get the most lemon curd on the cookie without spilling over the edge.

  10. Let the cookies cool for 5 minutes on the cookie sheet, then transfer them to a cooling rack to completely cool.

  11. Once the cookies are completely cooled, spoon about 1 teaspoon of lemon curd into the center of each cookie. (If you desire, you can sprinkle powdered sugar over the cookies before adding the lemon curd filling.)

Serve and enjoy!