With their bright yellow filling, our lemon curd cookies are as bright as summer. Both jammy and crunchy, this a recipe that is bound to leave a taste on the mouth and impression on the mind. Discover the recipe here.
Easy Recipe for Lemon Curd Cookies
These wonderfully bright cookies bring the slightly tart freshness of lemon cream and buttery cookie base under one roof, or better said, onto one plate. Whether with coffee, as a dessert, and as a sweet snack for in between, you won’t be able to get enough of our lemon curd cookies.
Lemon curd has its origins in Great Britain, where it first officially appeared in the 19th century. It was traditionally enjoyed as a filling for cakes and pastries, as well as a spread for bread. The cream is still a classic part of the classic English afternoon tea tradition, where it is often served with scones and clotted cream.
The slightly tart lemon cream consists of fresh lemon juice, sugar, eggs, and butter. The ingredients are carefully heated and stirred until the mixture thickens and reaches a creamy consistency. Of course, if you so prefer, store-bough lemon curd will also work just fine with this recipe.
With their delicate lemon note and their appearance, our lemon curd cookies bring sunshine to the plate. They are a visual highlight, and everyone is bound to reach for them on the dessert table. Just to make sure to set aside some for yourself!
Can’t get enough of lemon? Then the following recipes are certainly something for you. Our creamy limoncello mascarpone cake is just as summery a treat as the cookies. Our lemon crumble yogurt bars also a bake-sale classic with a refreshingly creamy twist and our lemon yogurt loaf is a wink and a nod to a fast food classic.
Lemon Curd Cookies
Ingredients
For the cookie dough:
- 2 cups all-purpose flour
- ¾ cup powdered sugar
- 1 organic lemon zested
- ½ cup cold butter cubed
- 2 egg yolks
For the lemon curd:
- 2 eggs room temperature
- 2 egg yolks room temperature
- 1¾ cups sugar
- 1 organic lemon zested
- ½ cup freshly squeezed lemon juice
- ½ cup cold butter cut into small cubes
Additionally:
- powdered sugar for dusting
Instructions
- In a bowl, add the flour, powdered sugar, lemon zest, and cubed butter and knead the ingredients together.
- Now add the egg yolks. First, shape the dough into a ball, then into a roll.
- Wrap the dough in plastic wrap and let it chill in the refrigerator for 30 minutes.
- In the meantime, prepare the lemon curd. Add the eggs, egg yolks, sugar, lemon zest, and lemon juice to a pot and slowly bring the mixture to a simmer. Let it simmer for 2 minutes, stirring constantly.
- Reduce the heat and gradually add the butter cubes. Let them melt completely, then increase the heat again. Let the mixture simmer for another 5 minutes, stirring constantly. The lemon curd is ready as soon as the mixture thickens.
- Now, strain it through a fine-mesh sieve and let it cool. Cover it with plastic wrap to prevent a skin from forming.
- Line a baking sheet with parchment paper and preheat the oven to 350°F (convection).
- Remove the dough from the refrigerator and cut off walnut-sized portions. Roll these into balls and place them on the baking sheet. Form a small well in each cookie with your thumb. Once the baking sheet is full, put the remaining dough back in the refrigerator.
- Fill each well with some of the lemon curd and bake the cookies for about 12 minutes. Repeat this process with the remaining dough and lemon curd.
- Dust the cooled lemon curd cookies with powdered sugar. Enjoy!