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Lemon Curd Cookies Recipe

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4.4 from 14 reviews

These Lemon Curd Cookies combine tender, zesty cookie dough rolled in a generous coating of sugar with a luscious homemade lemon curd filling. The cookies have a delicate crumb and a vibrant citrus flavor that is perfectly balanced by the sweet and tangy curd, making them an irresistible treat for any lemon lover.

Ingredients

For the Lemon Curd

  • 100 g Granulated sugar
  • 120 g Powdered sugar
  • 80 g Freshly squeezed lemon juice (approx. 2 lemons)
  • 4 Egg yolks
  • Lemon zest from the previously squeezed 2 lemons
  • 110 g Unsalted butter (room temperature)

For the Cookie Dough

  • 55 g Unsalted butter (room temperature)
  • 55 g Oil
  • 150 g Granulated sugar
  • Zest of 1 lemon
  • 3 tablespoons Freshly squeezed lemon juice
  • 1 Egg (room temperature)
  • ½ teaspoon Vanilla extract
  • 250 g All-purpose flour
  • ½ teaspoon Salt
  • ¼ teaspoon Baking soda

For Coating the Cookies

  • 100 g Granulated sugar
  • 120 g Powdered sugar

Instructions

  1. Make the lemon curd: Finely zest two lemons into a small mixing bowl and massage the zest with a small amount of granulated sugar. Juice the lemons to yield about 80 g (1/3 cup) of fresh lemon juice. In a heatproof bowl placed over a pan of simmering water (double boiler), whisk together the lemon juice, egg yolks, and granulated sugar. Cook over medium-high heat, whisking constantly, until the mixture thickens to a custard-like consistency and reaches about 80°C (176°F), roughly 8-10 minutes. Remove from heat and strain the curd through a sieve.
  2. Incorporate butter and zest: While still warm, mix room temperature butter into the lemon curd in small chunks, ensuring each piece is fully incorporated before adding the next. Fold in the lemon zest. Pour the curd into a jar, cover with plastic wrap touching the surface to prevent skin formation, and refrigerate to chill and thicken.
  3. Prepare the cookie dough: Zest one large organic lemon and massage the zest with granulated sugar until fragrant. Using an electric hand mixer, cream the room temperature butter with the lemon-sugar mixture until light and fluffy. Add oil, egg, freshly squeezed lemon juice, and vanilla extract, mixing just until combined. In a separate bowl, whisk together the flour, salt, and baking soda, then fold into the wet ingredients gently with a spatula.
  4. Chill the dough: Line two baking pans with parchment paper. Portion the cookie dough into about 16-18 balls using a cookie or ice cream scoop (about one tablespoon each). Arrange on baking sheets and refrigerate for approximately one hour to rest.
  5. Coat the cookie dough balls: Preheat the oven to 165°C (330°F) without the fan. Place granulated sugar on one plate and powdered sugar on another. Roll each chilled dough ball first in granulated sugar, then generously coat it in powdered sugar, ensuring a thick, even layer. Place the coated balls back on the parchment-lined baking sheets, spaced to allow for spreading.
  6. Bake the cookies: Bake the cookies at 165°C (330°F) for about 15 minutes, or until set. Immediately after removing from the oven, gently press the center of each cookie with the back of a rounded teaspoon to create an indentation for filling.
  7. Fill with lemon curd and store: Allow the cookies to cool to room temperature. Spoon approximately one teaspoon of chilled lemon curd into each indentation. Store the lemon curd cookies at room temperature for up to 3 days or refrigerate for up to one week.

Notes

  • Using room temperature ingredients helps create a smooth, creamy dough and lemon curd.
  • Placing plastic wrap directly on the curd surface prevents an undesirable skin from forming.
  • Chilling the cookie dough before baking helps minimize spreading and develops flavor.
  • Be generous with the powdered sugar coating to achieve the classic crinkle effect.
  • Use fresh lemons for the best flavor and juice yield.
  • Cookies can be stored at room temperature for 3 days or refrigerated for about a week for longer freshness.

Find it online: https://miracooking.com/lemon-curd-cookies-recipe/