Lemon Curd Cookies

These lemon curd thumbprint cookies are soft and chewy lemon sugar cookies with luscious lemon curd
centers.

5 from 24 votes

PREP TIME COOK TIME CHILL TIME

40 mins 10 mins 1 hr

COURSE
Dessert

SERVINGS
32 cookies

INGREDIENTS  
For the Lemon Curd
1/2 cup (120 ml) lemon juice about 3 large lemons
1 tbsp (10 g) lemon zest about 2 lemons
4 egg yolks
3/4 cup (150 g) granulated white sugar
1/8 tsp salt
1/2 cup (112 g) unsalted butter, cold and cut in cubes

For the Lemon Sugar Cookies

2 1/2 cups (313 g) all-purpose flour, spooned and leveled
1/2 tsp baking powder
1/2 tsp sea salt
1 cup (224 g) unsalted butter, softened
1 cup (200 g) granulated white sugar
1 egg yolk
1 tsp (5 ml) vanilla
1 tsp (3 g) lemon zest

INSTRUCTIONS  
For the Lemon Curd
1. To make the lemon curd, add the lemon juice, lemon zest, egg yolks, granulated white sugar and salt
to a small saucepan or pot. Whisk everything together.
 1/2 cup (120 ml) lemon juice, 1 tbsp (10 g) lemon zest, 4 egg yolks,
3/4 cup (150 g) granulated white sugar, 1/8 tsp salt

2. Heat the lemon mixture over medium low heat for 20-25 minutes, stirring frequently, until thick. It
should coat the back of a spoon once thick enough. 
3. Remove it from the heat and slowly whisk in the cold, cubbed butter.
1/2 cup (112 g) unsalted butter, cold and cut in cubes

4. Once all of the butter is melted in, transfer the curd to a heat proof, medium bowl. Place plastic wrap
on top of the curd, so it doesn't form a skin, and allow it to cool completely.

For the Lemon Sugar Cookies

1. In a small bowl, whisk together the flour, baking powder and salt.
2 1/2 cups (313 g) all-purpose flour, spooned and leveled, 1/2 tsp baking powder, 1/2 tsp sea salt

2. In a large bowl, cream butter and granulated white sugar together with and electric mixer on high
speed until it's fluffy, about 2-3 minutes. (If using a stand mixer, use the paddle attachment.)
1 cup (224 g) unsalted butter, softened, 1 cup (200 g) granulated white sugar

3. Add in the egg yolk, vanilla and lemon zest and mix on medium-high speed until pale in color and
fluffy, about 1-2 minutes.
1 egg yolk, 1 tsp (5 ml) vanilla, 1 tsp (3 g) lemon zest

4. Add in the dry ingredients and mix on low then medium speed just until combined. (Scrape the sides
of the bowl as necessary.)
5. Scoop the dough into 1 tablespoon portions and roll them into balls. After each ball is rolled,
immediately press it with a ½ teaspoon to make an indent.
6. Chill the prepared cookie dough balls on parchment paper lined baking sheets for 1 hour.
7. Preheat the oven to 350 degrees.
8. Once chilled, separate the cookies 12 at a time on a prepared, parchment paper lined baking sheet.
9. Bake the cookies for 9-10 minutes.
10. When the cookies are straight out of the oven, scoot a small, round cookie cutter around them in a
circular motion to help them return to their original smaller sizer. You can also press the centers
again with a ½ teaspoon to create a deeper indent.
11. Let the cookies cool for 5 minutes on the cookie sheet, then transfer them to a cooling rack to
completely cool.
12. Once the cookies are completely cooled, spoon about 1 teaspoon of lemon curd into the center of
each cookie. (If you desire, you can sprinkle powdered sugar over the cookies before adding the
lemon curd filling.)
13. Then serve!