Lemon Curd Cookies

These lemon curd cookies are buttery shortbread cookies with a thick, tangy, perfectly sweet homemade lemon curd filling. They are easy to make and perfect for adding some brightness and acidity to your cookie platter!

5 from 8 votes

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Prep Time: 30

Cook Time: 10

Total Time: 40

Servings: cookies

Ingredients

Lemon Shortbread Cookies:

1 and ½ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
½ cup unsalted butter, 1 stick
½ cup granulated sugar
1 large egg, room temperature
1 teaspoon fresh-squeezed lemon juice, or vanilla extract
granulated sugar, for rolling the cookie dough balls

Lemon Curd:

¼ cup fresh-squeezed lemon juice
4 tablespoons butter, salted or unsalted is fine
½ cup granulated sugar
4 large egg yolks
½ teaspoon vanilla extract

Instructions

Arrange your oven rack to the center position and preheat your oven to 350°F. Line 2 large baking sheets with parchment paper or silicone baking mats.
Add some granulated sugar to a small bowl for rolling the cookie dough balls.

Make the Lemon Cookies:

In a medium bowl, whisk the flour, baking powder, and salt. Set aside.
In a large bowl or bowl of a stand mixer, use an electric mixer or the paddle attachment to beat the butter until smooth and fluffy. Add the granulated sugar and beat until well combined, light, and fluffy.
Add the room temperature egg and the lemon juice and mix until well combined. (The dough may look a little lumpy if your egg was not brought to room temperature, but it will be fine once you add the dry ingredients.)
In 2-3 additions, add the dry ingredients and mix until the dough comes together.
Take 1 and ½ tablespoons (about 28 grams) of dough and roll it into a ball with the palms of your hands. Toss the dough balls in the bowl of granulated sugar and arrange them on your lined baking sheet, spaced about 1-2 inches apart.
Bake, one baking sheet at a time, for 10-12 minutes. Take the cookies out of the oven and immediately make an indent in the center of each with a round teaspoon or the handle of a wooden spoon. Allow the cookies to cool on the baking sheet before removing.

Make the Lemon Curd:

Add the fresh-squeezed lemon juice and butter to a medium saucepan and place the pan over medium-low heat to melt the butter.
In a large bowl, whisk the granulated sugar, egg yolks, and vanilla extract until well combined.
Slowly pour the warm lemon mixture into the bowl of the egg yolks, whisking the yolks constantly as you do. Add everything back into the saucepan and cook over medium-low heat. Whisk occasionally and bring the mixture to a gentle boil. Once boiling, whisk constantly until the lemon curd is thick.
Strain the warm lemon curd through a sieve and into a bowl. Allow to cool slightly and then pipe or spoon the lemon curd into the indent of the cookies.
Let cool so the lemon curd can set. Store leftovers in an airtight container at room temperature or in the fridge for 3-4 days.

Notes

The cookie dough doesn't need to be chilled before baking, but if you're finding it's hard to roll you can chill it in the fridge or freezer for about 30 minutes.

If you only have one baking sheet, allow the sheet to cool completely and line with new parchment paper before baking another batch of cookies. Don't grease your parchment paper or silicone baking mat.

Make Ahead:

The cookie dough can be made 3 days ahead of time and kept in the fridge, covered tightly.
Homemade lemon curd can be made 1-2 weeks in advance. Cover the curd with plastic wrap and press the top down onto the surface to prevent a skin from forming.

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