Craving something light, tangy, and perfectly sweet to accompany your afternoon tea or brighten up a dull day? Look no further than these delightful Lemon Curd Cookies! They feature a buttery cookie base that’s beautifully infused with fresh lemon zest and juice, topped off with a luscious dollop of lemon curd. The result is a cookie that’s as tasty as it is gorgeous.
Ingredients:
- ½ cup – Unsalted butter, softened
- ¼ cup – Caster sugar or powdered sugar
- 1 – Egg yolk (no whites)
- ½ tbsp – Grated lemon zest
- 1 tbsp – Lemon juice
- ½ tsp – Salt
- 1¼ cups – All-purpose flour
- ½ cup – Lemon curd
Directions:
- Preheat the Oven: Set the temperature to 180°C (350°F). Prepare a baking tray by lining it with a parchment sheet.
- Cream Butter & Sugar: In a stand mixer, beat the softened butter and sugar until smooth and pale. This step should take about 3 to 4 minutes.
- Add Wet Ingredients: Beat in the egg yolk, grated lemon zest, lemon juice, and salt until well combined.
- Incorporate Flour: With the mixer on low, gradually add the flour. Mix just until moist clumps form. Avoid over-mixing.
- Form Dough: Using your hands, gather the dough into a ball. Be gentle to avoid over-handling.
- Shape the Cookies: Scoop out about 1 tablespoon of dough for each cookie and shape it into a 1-inch ball. Arrange the balls on the prepared baking tray, spacing them about 1 inch apart.
- Create Indentations: With a floured finger, gently press into the center of each dough ball to create a well that can hold about 1 teaspoon of lemon curd.
- Bake First Round: Place the tray in the preheated oven and bake until the cookies are firm and lightly golden on the bottom, around 18 to 20 minutes.
- Fill with Lemon Curd: Take the tray out and, if needed, lightly press the indentations again. Immediately spoon lemon curd into each cookie well.
- Bake Again or Serve Fresh: You can place the cookies back in the oven for a couple of minutes just to set the lemon curd, or skip this step if serving them fresh.
- Garnish & Serve: Lightly dust the cookies with icing sugar before serving.
Key Details:
- Prep Time: 20 minutes
- Cooking Time: 20 minutes
- Total Time: 40 minutes
- Calories: 150 kcal per cookie
- Yield: Makes about 20 cookies
Final Tips:
- Choosing Lemons: Opt for fresh, organic lemons for the zest and juice, as they will infuse your cookies with a burst of flavor.
- Adjusting Sweetness: Depending on your lemon curd’s tartness, you can add more powdered sugar if desired.
With these Lemon Curd Cookies, you’ll have a perfect combination of buttery and citrusy flavors that are bound to impress. Whether you’re baking for a party or simply treating yourself, they will surely become a household favorite. Enjoy!
Lemon Curd Cookies
- Total Time: 40 minutes
- Yield: 20 1x
Description
There’s something undeniably alluring about the bright, tangy taste of lemon curd paired with the soft, crumbly texture of freshly baked cookies. Each bite of these Lemon Curd Cookies offers a burst of lemony freshness, enveloped in a sweet and tender crumb, making them a delightful treat for any time of day. Whether you’re a seasoned baker or new to the kitchen, these cookies promise to fill your baking experience with zest and joy.
Ingredients
½ cup – Unsalted butter, softened
¼ cup – Caster sugar or powdered sugar
1 Egg yolk (no whites)
½ tbsp – Grated lemon zest
1 tbsp – Lemon juice
½ tsp – Salt
1¼ cups – All-purpose flour
½ cup – Lemon curd
Instructions
Heat oven to 180°C. Line a baking tray with parchment sheet.
Cream butter and sugar in a stand mixer until smooth and pale, about 3 to 4 minutes.
Beat in yolk, lemon zest, lemon juice, and salt.
With mixer on low, beat in flour just until moist clumps form.
Gather the dough with your hands into a ball, handling it very lightly.
Shape 1 tablespoon of dough into 1-inch balls. Place on prepared sheets, spacing them 1 inch apart.
Using a floured finger, make a deep indentation in the center of each ball, just enough to hold 1 tsp lemon curd.
Bake until firm and lightly golden on bottom, about 18 to 20 minutes.
Remove from oven and, if necessary, press indentations lightly again. Immediately fill with curd.
Bake again for a couple of minutes just to set the curd, or skip if serving fresh.
Lightly dust with icing sugar before serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 150