Lemon Curd Cookies
These lemon curd cookies are made with a shortbread thumbprint cookie and filled with homemade lemon curd.
Ingredients
- 2 cup Flour
- ½ teaspoon Baking powder
- ½ teaspoon Kosher salt
- 1 teaspoon Lemon zest
- 180 g Butter softened
- 1 cup Powder sugar
- 1 teaspoon Vanilla extract
- 1 Egg large
Lemon curd
- ⅓ cup Lemon juice fresh
- 1 tablespoon Lemon zest
- ⅔ cup Granulated sugar
- 80 g Butter
- ¼ teaspoon Kosher salt
- 1 Egg large
- 3 Egg yolks large
Instructions
Make the cookie dough
- Into a medium mixing bowl, add the room temperature butter, lemon zest, powder sugar, kosher salt, and vanilla extract, and cream it with an electric hand mixer until creamy and smooth.
- Add the egg and mix it until well combined.
- Add the flour and baking powder to the butter mixture and mix with a spatula until just combined and there are no flour pockets visible.
- Cover the dough bowl with plastic wrap and let the dough rest in the fridge for at least an hour. We let the dough rest in the fridge overnight but it’s not a must.
- Using an ice cream scooper, scoop out about 1 tablespoon of the cookie dough and roll them into balls. Using your thumb or a teaspoon, make indents on each cookie.
- Bake the cookies in a 180c (350f) preheated oven for 10 minutes. Don't overbake these cookies so they will stay soft!
- When you take the cookies out of the oven, immediately reshape the cookies using a spoon or your thumb.
Make the lemon curd
- Put all of the ingredients in a saucepan and cook it over medium-low heat whisking constantly.
- Once the butter melt, the consistency of the mixture will be thin, dont increase the heat. Keep whisking until the mixture thickens for about 5 minutes.
- When the mixture thickens, transfer it to a fine-mesh strainer set over and bowl and strain the mixture from any unnecessary lumps. This will give you a perfect and smooth curd.
- Cover the bowl tightly with plastic wrap and let the mixture cool for about 20-30 minutes.
Assembly
- Top the cookies with powder sugar and then spoon about 1 teaspoon of the lemon curd on the cookie. Serve and enjoy!
Notes
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist cookies and not dense and dry cookies.
- Constantly whisk while making the curd! It is really important if you want to get a smooth and silky curd.
- Dont let the lemon curd come to a boil! This will cook the eggs and leave you with scrambled eggs. Make sure that the lemon curd mixture cooks over medium-low heat.
- Make sure that your butter is at room temperature. An hour or two before making these cookies, take the butter out of the fridge and let it come to room temperature. The butter should be soft to the touch. If your butter is too cold, it will be harder to mix and there will be lumps of butter in the dough.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Line your sheet pan with parchment paper or a silicone mat! This step helps the cookies to bake evenly, and it makes sure that your cookies release easily from the pan.
- Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
- Chill the dough! This step is crucial and prevents the cookies to spread out too much and being able to roll the dough without it sticking to the surface. After making the cookie dough, cover the dough with plastic wrap and chill the dough in the fridge for at least a few hours.
Nutrition
Calories: 151kcalCarbohydrates: 19gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 61mgSodium: 158mgPotassium: 26mgFiber: 0.4gSugar: 6gVitamin A: 324IUVitamin C: 2mgCalcium: 15mgIron: 1mg
Tried this recipe?Let us know how it was!