Luscious Lemon Curd Treats

Lemon Curd Cookies are an exquisite treat, featuring a perfectly balanced buttery shortbread base, a vibrant and tangy lemon curd filling, and a delicate vanilla-almond glaze. This irresistible combination creates a dessert that is pure heaven for anyone who loves the bright, zesty flavor of lemon!

If you’re a true lemon aficionado, be sure to explore these other delightful lemon desserts: Lemon Blueberry Bread, a refreshing Lemon Icebox Cake, or our classic Lemon Bars.

Experience the Magic: The Best Lemon Curd Cookies

Year after year, these incredible Lemon Curd Cookies spark a social media sensation, garnering hundreds of thousands of shares and rave reviews—and for utterly delicious reasons. They are truly an irresistible delight, much like the famous edible cookie dough that captured hearts online. What makes these cookies so special? It’s the perfect harmony between a tender, melt-in-your-mouth shortbread and a vibrant, zesty lemon curd center, all crowned with a simple yet elegant vanilla-almond glaze. Every bite delivers a burst of sunshine and buttery goodness that nobody can resist.

The pairing of tangy lemon curd with sweet, buttery shortbread is a culinary match made in heaven. The crisp edges and soft centers of the shortbread cookies provide the ideal canvas for the bright and zesty lemon curd. This contrast in textures and flavors elevates a simple cookie into an extraordinary dessert experience. Topped with a silky, four-ingredient glaze that adds just the right touch of sweetness and a hint of almond, these cookies transform into a sophisticated treat that’s perfect for any occasion, from casual gatherings to elegant tea parties. Prepare to fall in love with these delightful lemon curd cookies!

Why These Lemon Curd Cookies Are a Must-Try

If you’re searching for a cookie recipe that stands out from the rest, look no further. Our Lemon Curd Cookies offer a unique flavor profile and delightful texture that sets them apart. Here’s why they deserve a spot in your baking repertoire:

• Unforgettable Flavor: The combination of rich, buttery shortbread with intensely tangy lemon curd is simply divine. It’s a bright, refreshing taste that awakens the senses.
• Perfect Texture: Expect a cookie with crisp edges and a wonderfully soft, tender interior, providing a satisfying chew with every bite.
• Visually Appealing: Drizzled with a smooth, glossy glaze, these cookies are as beautiful to look at as they are delicious to eat, making them ideal for gifting or special occasions.
• Viral Popularity: This recipe has been tried and loved by thousands, proving its reliability and exceptional taste. You can trust that you’re making a cookie that consistently delivers amazing results.
• Versatile Treat: Perfect for dessert platters, afternoon tea, holiday gatherings, or simply a delightful snack with your coffee.

Essential Ingredients for Perfect Lemon Curd Cookies

Crafting these sensational Lemon Curd Cookies begins with a selection of quality ingredients. Each component plays a vital role in achieving the perfect flavor and texture. Here’s a detailed look at what you’ll need:

• Unsalted Butter: The foundation of our buttery shortbread. It’s crucial to use room-temperature butter for smooth, lump-free mixing. This ensures it creams beautifully with sugar, incorporating air for a tender cookie. Avoid melted or overly softened butter, as it can lead to greasy, flat cookies.
• Granulated Sugar: Provides essential sweetness to the cookie dough and contributes to those subtly browned, crisp edges.
• Vanilla Extract or Vanilla Bean Paste: Enhances the overall flavor profile of the shortbread, adding a warm, aromatic depth that complements the bright lemon. Vanilla bean paste offers a more intense flavor and visual specks of vanilla.
• Cornstarch: This secret ingredient is key to achieving incredibly soft and tender cookies. It helps to reduce gluten formation, resulting in a more delicate crumb.
• Salt: A pinch of salt is crucial for balancing the sweetness and enhancing all the other flavors, making them pop.
• All-Purpose Flour: The primary structural component of the cookies. For consistent results, we recommend measuring flour by weight (315 grams) rather than by volume, as this prevents over-measurement which can lead to dry, dense cookies.
• Lemon Curd: The star of the show! You can either whip up your own homemade lemon curd for the freshest, most vibrant flavor, or opt for a high-quality store-bought jar for convenience. Ensure it’s well-chilled before filling the cookies.
• Powdered Sugar (for Glaze): Forms the base of our smooth and sweet glaze. Sifting it will prevent lumps.
• Heavy Cream or Milk (for Glaze): Used to thin the powdered sugar into a drizzly glaze. Adjust the amount gradually to achieve your desired consistency – thick for a more opaque topping, or thinner for a delicate drizzle.
• Almond Extract (Optional for Glaze): A single drop of almond extract adds a sophisticated touch to the glaze, creating a subtle nutty undertone that pairs wonderfully with lemon. Feel free to omit if you prefer a pure vanilla glaze.

Simplified Steps: How To Make Lemon Curd Cookies

Creating these delightful Lemon Curd Cookies is a straightforward and rewarding process. Follow these steps for perfect results:

1. Prepare Lemon Curd in Advance: For the best results, make your lemon curd at least one day ahead. This allows it ample time to chill and thicken properly, preventing it from becoming too runny during baking.
2. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light, fluffy, and pale in color. This step is crucial for incorporating air into the dough, leading to a tender cookie.
3. Add Flavor and Dry Ingredients: Mix in the vanilla extract (or paste), cornstarch, and salt until just combined. Gradually add the all-purpose flour, mixing on low speed until the dough just comes together. Be careful not to overmix, as this can develop the gluten and make the cookies tough. Scrape down the sides of the bowl as needed to ensure everything is incorporated.
4. Shape and Chill the Dough: Scoop the dough into 1-tablespoon-sized balls. Roll each ball in granulated sugar to coat evenly, which adds a lovely sparkle and a hint of extra sweetness. Use your thumb or the back of a measuring spoon to gently press a small indent into the center of each dough ball. Arrange the shaped cookies on a parchment-lined sheet pan. Cover the pan and refrigerate for at least 1 hour (or freeze for 30 minutes) to firm up the dough. This chilling step is essential for maintaining the cookie’s shape during baking.
5. Fill and Chill Again: Once the dough is thoroughly chilled, carefully fill each indent with the prepared, chilled lemon curd. Be mindful not to overfill, as excess curd can bubble over during baking. Return the filled cookies to the refrigerator for another 10 minutes. This second chill helps set the curd and ensures the cookies hold their shape beautifully.
6. Bake to Perfection: Preheat your oven to 350°F (175°C). Bake the cookies for 8–10 minutes, or until the edges are very lightly golden and the tops appear set. The cookies should still be soft in the center when removed from the oven.
7. Cool Completely: Allow the baked cookies to cool completely on a wire rack. This is important before glazing, as a warm cookie will cause the glaze to melt and run.
8. Prepare and Apply Glaze: While the cookies cool, whisk together the powdered sugar, heavy cream (or milk), almond extract (if using), and a pinch of salt in a small bowl until smooth and of a drizzling consistency. If it’s too thick, add a tiny bit more liquid; if too thin, add a little more powdered sugar. Transfer the glaze to a small plastic bag, snip off a tiny corner, and artfully drizzle it over the cooled cookies.
9. Allow Glaze to Set and Enjoy: Let the glazed cookies sit undisturbed for about 15-20 minutes, or until the glaze has hardened. Once set, your exquisite Lemon Curd Cookies are ready to be savored! Repeat the baking process with any remaining dough.

Expert Tips for Perfect Lemon Curd Cookies

To ensure your Lemon Curd Cookies turn out absolutely perfect every time, keep these expert tips in mind:

• Shaping the Dough with Ease: Always shape your cookie dough balls and press the indents while the dough is soft and pliable. This makes the process much easier and helps prevent the dough from cracking or crumbling. If your dough becomes too firm while shaping, let it sit at room temperature for a few minutes to soften slightly.
• The Importance of Double Chilling: Chilling the dough twice is a game-changer for these cookies. The first chill after shaping helps the cookies retain their perfectly rounded form and prevents them from spreading too much during baking. The second, brief chill after adding the lemon curd helps set the curd and further stabilizes the cookie structure, contributing to a superior texture. Don’t skip these crucial steps!
• Creaming Butter and Sugar Properly: When mixing butter and sugar, beat them together until they are truly light, fluffy, and pale in color. This process incorporates essential air into the dough, resulting in a lighter, more tender cookie. If not creamed enough, your cookies might be dense.
• Prepare Lemon Curd in Advance: For optimal thickness and stability, make your lemon curd at least 24 hours (or even 3-4 days) ahead of time. This allows it to cool completely and thicken to the ideal consistency. If you use freshly made, warm curd, it will be too runny and may spill during baking. Any extra lemon curd is fantastic on crepes or as a spread!
• Avoid Overfilling with Curd: While tempting to load up on the lemon curd, resist the urge to overfill the cookie indents. Too much curd can easily bubble over and create a sticky mess on your baking sheet, potentially burning. A small, level spoonful is usually sufficient.
• Accurate Flour Measurement: For the most consistent results, measure your flour using a food scale (315 grams). Measuring by volume (cups) can be inaccurate, leading to either too much flour (dry cookies) or too little (spreading cookies).
• Don’t Overbake: Shortbread cookies are best when just barely golden around the edges. Overbaking can make them dry and crumbly. Keep a close eye on them during the last few minutes of baking.
• Perfect Glaze Consistency: Achieve the ideal glaze by adding cream or milk slowly, one teaspoon at a time, until it reaches a smooth, drizzling consistency. It should be thick enough to coat a spoon but thin enough to flow off easily.

Frequently Asked Questions About Lemon Curd Cookies

Can I use store-bought lemon curd?

Absolutely! While homemade lemon curd offers a superior fresh flavor, a good quality store-bought lemon curd is perfectly acceptable for convenience. Just make sure it’s well-chilled before use.

My cookies spread too much. What went wrong?

Common culprits for cookie spreading include butter that was too soft or melted, not chilling the dough enough, or using too little flour (especially if measured by volume). Ensure your butter is firm room temperature, and don’t skip the double chilling steps.

Can I make these cookies dairy-free or gluten-free?

For dairy-free, you would need to use a high-quality plant-based butter alternative and dairy-free milk/cream for the glaze. For gluten-free, you’d need to experiment with a good 1:1 gluten-free baking flour blend. Note that specific ingredient quantities might need slight adjustments in these cases.

How do I prevent the lemon curd from spilling during baking?

The key is to not overfill the indents. Use a small, level amount of chilled lemon curd. Also, ensuring the cookie dough is well-chilled before filling helps create a stable pocket for the curd.

Can I add lemon zest to the cookie dough?

Yes, for an extra burst of lemon flavor, you can add 1-2 teaspoons of finely grated lemon zest to the cookie dough along with the vanilla. It will enhance the overall citrus aroma beautifully.

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Rated 4.93 out of 13 votes

Lemon Curd Cookies

By
Chelsea Lords

Crisp edges, soft centers, and a burst of tangy lemon flavor—these Lemon Curd Cookies are a lemon lover’s dream!

Prep Time:
25 minutes

Cook Time:
8 minutes

Chilling Time:
1 day 1 hour

Total Time:
1 day 1 hour 33 minutes

Servings:
35 cookies

Video

A video tutorial for making these Lemon Curd Cookies is available to guide you through each step for perfect results.

Equipment

• Candy Thermometer (recommended for making homemade lemon curd)
• Hand mixer or stand mixer (with whisk attachment)
• Sheet pan (15″ x 10″)

Ingredients

Cookies

• 16 tablespoons unsalted butter (at room temperature)
• ¾ cup granulated sugar
• 1 teaspoon vanilla bean paste (or vanilla extract)
• 1 tablespoon cornstarch
• ½ teaspoon salt
• 2-¼ cups all-purpose flour (315 grams, see Note 1 below)
• ½ cup prepared lemon curd (chilled, see Note 2 below)
• ⅓ cup granulated sugar (for rolling the cookies)

Glaze

• 1 cup powdered sugar
• 3 to 4 tablespoons heavy cream (or 2 tablespoons whole milk, adjust for desired consistency)
• 1 drop almond extract (optional, but highly recommended)
• ⅛ teaspoon salt

Instructions

• Prepare Lemon Curd: Make the lemon curd at least one day in advance and chill it for a minimum of 8 hours. This ensures it thickens properly for filling (see Note 2 below).
• Make the Dough: In a large bowl, using a hand mixer or a stand mixer with the whisk attachment, beat the butter and ¾ cup of sugar until the mixture is smooth, creamy, and pale. Stir in the vanilla, cornstarch, and salt. Gradually add the flour, beating on low speed until just combined. Be careful not to overmix; scrape down the sides of the bowl as needed.
• Shape and Chill Cookies: Roll the dough into 1-tablespoon-sized balls. Roll each ball in the ⅓ cup of sugar to coat thoroughly. Press a small indent into the center of each ball using your thumb or a rounded spoon. Arrange the shaped cookies on a parchment-lined sheet pan, cover, and refrigerate for 1 hour (or freeze for 30 minutes).
• Fill and Re-Chill: Once the cookies are chilled, carefully fill each indent with the prepared, chilled lemon curd. Be cautious not to overfill. Refrigerate the filled cookies for another 10 minutes to set.
• Bake Cookies: Preheat your oven to 350°F (175°C). Bake the cookies for 8–10 minutes, or until their edges are very lightly browned and the tops appear set. They should still be soft in the center.
• Cool Completely: Transfer the baked cookies to a wire rack and allow them to cool completely before proceeding to the glazing step. This prevents the glaze from melting.
• Prepare Glaze: In a small bowl, whisk together the powdered sugar, heavy cream (or milk), almond extract (if using), and ⅛ teaspoon of salt until smooth and of a drizzling consistency. Adjust the amount of liquid for your desired thickness.
• Glaze and Serve: Transfer the glaze to a small plastic bag and snip off a tiny corner. Drizzle the glaze artfully over the cooled cookies. Allow the glaze to set for about 15-20 minutes before serving and enjoying.

Recipe Notes

Note 1 (Flour Measurement): For precise flour measurement and the best cookie texture, it is highly recommended to use a food scale. The ideal weight for flour in this recipe is 315 grams.

Note 2 (Lemon Curd): You have the option to use either high-quality store-bought lemon curd or to make your own homemade lemon curd. Homemade curd often offers a fresher, more vibrant flavor. If you make your own, you might have leftovers – refer to the “Storage Solutions” section of this post for creative ideas on how to use them.

Storage (Baked Cookies): Store the finished lemon curd cookies in an airtight container at room temperature. For optimal freshness, they are best enjoyed within 3–4 days.

Nutrition Information

Serving: 1 cookie | Calories: 155 kcal | Carbohydrates: 19.6 g | Protein: 1.5 g | Fat: 8.1 g | Cholesterol: 40.1 mg | Sodium: 9.1 mg | Fiber: 0.2 g | Sugar: 13.9 g

Please note: Nutrition information is automatically calculated and should be used as an approximation.

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