Lemon Curd Cookies are the most yummiest bite size, crisp, melt in the mouth cookies with a spoonful of smooth, silky, tangy, sweet Lemon Curd filled into it.
1/2 cup – Unsalted butter, softened
1/4 cup – Caster sugar or powdered sugar
1 Egg yolk ( no whites)
1/2 tbsp – Grated lemon zest
1 tbsp – Lemon juice
1/2 tsp – Salt
1 1/4 cups – All-purpose flour
1/2 cup – Lemon curd
Yeilds 20 cookies
Click here for the easiest, simple, silky smooth Lemon Curd recipe .
Heat oven to 180°C. Line a baking tray with parchment sheet. Cream butter and sugar in a stand mixer until smooth and pale. About 3 to 4 minutes. Beat in yolk, lemon zest, lemon juice, and salt. With mixer on low (speed 1), beat in flour just until moist clumps form.
Gather the dough with your hand and make a ball. Do not knead it, just get everything together handling it very lightly.
Shape 1 tablespoon of dough into 1-inch balls. Place balls on prepared sheets, spacing them 1 inch apart. Using a floured finger, make a deep indentation in center of each ball. Just enough to hold 1 tsp lemon curd. Bake cookies until firm and lightly golden on bottom, about 18 to 20 minutes.
Remove cookies from oven. If the depth of the indentation seems to have reduced, press it lightly again using a spoon when it is still hot and immediately fill indentations with curd. Bake again for a couple of minutes just to set the curd. Or if serving fresh you can skip the baking of the curd.
Lightly dust the cookies with icing sugar before serving.
You could try Lemon Curd Tartelettes as well.
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- ½ cup - Unsalted butter, softened
- ¼ cup - Caster sugar or powdered sugar
- 1 Egg yolk ( no whites)
- ½ tbsp - Grated lemon zest
- 1 tbsp - Lemon juice
- ½ tsp - Salt
- 1¼ cups - All-purpose flour
- ½ cup - Lemon curd
- Heat oven to 180°C. Line a baking tray with parchment sheet.
- Cream butter and sugar in a stand mixer until smooth and pale. About 3 to 4 minutes.
- Beat in yolk, lemon zest, lemon juice, and salt.
- With mixer on low (speed 1), beat in flour just until moist clumps form.
- Gather the dough with your hand and make a ball. Do not knead it, just get everything together handling it very lightly.
- Shape 1 tablespoon of dough into 1-inch balls. Place balls on prepared sheets, spacing them 1 inch apart.
- Using a floured finger, make a deep indentation in center of each ball.
- Just enough to hold 1 tsp lemon curd. Bake cookies until firm and lightly golden on bottom, about 18 to 20 minutes.
- Remove cookies from oven. If the depth of the indentation seems to have reduced, press it lightly again using a spoon when it is still hot and immediately fill indentations with curd.
- Bake again for a couple of minutes just to set the curd. Or if serving fresh you can skip the baking of the curd.
- Lightly dust the cookies with icing sugar before serving.
- You could try Lemon Curd Tartelettes as well.
If it got too soft, you could have refrigerated it for half an hour. It would have got easier to work with. It is a soft melt in the mouth cookie, which requires that amount of butter. Hope it works well next time ?
No no not getting you wrong at all. So you doubled the quantity is it??
No my recipe says 1/2 cup butter.
So u used 1 cup butter?? No wonder it was too buttery ?
Dont worry ? which magazine did you see it in??
Aah no worries ?
I was worried that some magazine has printed a wrong recipe with my name on it ?
I will delete it. ?
lol! a day of brain farts me thinks… thank you x x
Can these be frozen after baked
I wouldnt suggest freezing after baking. You can freeze them just before baking. And top it up with curd before serving..
Juanita Michelis says
What does 1 no. – egg yolk mean? 1 egg yolk???
Yes 1 egg yolk
meaning no egg white?
How many does this make?
Wow , the pictures itself looks so yummmmm,,
I shall make this ASAP n let you know about it.
Thank you .
how do you store these–at room temp? or do you have to store the cookei and fill with curd just before serving? Seems whenever a recipe uses curd, it needs to be refrigerated, but obviously you wouldn’t want to do that or the cookie might get soggy. Please advise!
Hi Ellenet, this has to stored room temperature. I always fill the curd just before serving. So i just refrigerate the curd.
Lynn Cheney says
The recipe calls for Caster Sugar or Powdered Sugar, do you mean icing sugar?
Hey Lynn, icing sugar is different. Either use castor sugar or just powder the normal granulated sugar and use it ?
The temperature seems wrong…they are still not done at 180 temp??
Gloria, temperature is fine. The time taken varies from oven to oven. Do not keep the temperature more than 180. Keep the cookies for longer time.
Julie Lawson says
I wondered about the temp as well. I’m not sure where you live,but in the US, we follow Fahrenheit, so it would convert to a 350 degree oven.
Where i live we follow celsius. So it is 180°C. If you are following Farenhite it is 350°F.
I’m making these cookies a day before serving them. Should I wait before filling with the curd?
There are two ways you can do it.
1. Fill the curd just before serving.
2. Pipe the curd into the cookies just a minute before the cookies are baked. And bake it along with the cookies for a minute.
Yvonne DPenha says
Need recipe to make the Lemon Curd for the Cookies
It is on the blog Yvonne ?
Patricia taylor says
Yes how d you make lemon curd, what is it? ( like a pudding? )
Hey Patricia, lemon curd link is in the blog. Click on the lemon curd and it should take you to that page.
Lemon curd is like a custard.
Jaws Mazz says
I always bake for the family, but these biscuits were by far their favourite! They still haven’t stopped raving about them. They were devoured so quickly I didn’t even get to taste one. Thanks fo the great recipe 🙂
Thank you so much Jaws for the feedback. I am so glad your family loved it. ?
Bettie Long says
The lemon curd says gluten free. However their is flour in the cookies. Can I substitute coconut four or almond flour for the regular flour? Will that make them ok to be gluten freeM
Hi Bettie, I haven’t tried these cookies with any other flour ? but if you have any other cookie recipe which uses those you could try with that. I have a almond lemon cookie recipe, which again uses a little bit of all purpose flour in it.
nancy rotger says
180 degrees is Celsius on this recipe correct? Making that 350 Fahrenheit.
Yes Nancy 180° Celsius and 350° F
Lucy Krav says
What is the recipe for the lemon curd? Thanks
Lemon curd recipe is in the blog. Click on the link please.
Reblogged this on Adventures and Musings of an Arch Druidess.
These sound terrific. Is there a way to print this recipe without printing all the pictures?
Hey C, sadly no ?
Wow, reading all the questions and comments and I don’t think I have any now.
I am going to make these in the morning. They look so yummy.
I’ll let you know how they turn out and the comments I get
? I have got the most comments on this post ?
Thank you Elaine, would love to hear how it went for you ?
I made these today and they are scrumptious!! Lemon lovers rejoice!
Ahaaa!! Thank you so much Lynn for writing back ?
In the words of my 14 year old food critic… “OH that is GOOD”. It is a winner! Thanks.
Awww…. a big thank you to your 14 year old ❤️❤️ and Thank you ?
Nancy Polani says
I made the lemon curd yesterday and the cookies today. I could eat the curd by the spoonful, it’s so good. After my first batch of cookies which I rolled by hand, decided to use a medium cookie scoop on the second batch. That worked a lot better for me.
Oh tell me about having the curd. It tastes divine…. I can have the jar full ?.
Can I use salted butter? It’s what I have on hand. And just skip the salt?
Salted butter will make it more salty than required.