Description
These Lemon Curd Cookies combine a tender buttery cookie base with a tangy homemade lemon curd center, creating a delightful balance of sweet and citrusy flavors perfect for any occasion.
Ingredients
Scale
Cookie Dough
- 1 cup butter (room temperature)
- 2 cups sugar
- 2 tablespoons lemon zest
- 2 large eggs (room temperature)
- 3 cups all-purpose flour
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Lemon Curd Filling
- 1 cup lemon juice
- 3 egg yolks
- 3/4 cup sugar
- 1½ tablespoon corn starch
- 2 tablespoons lemon zest
- 3 tablespoons cold butter
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a mixing bowl, cream together the room temperature butter and sugar until the mixture becomes light and fluffy. This step incorporates air for a tender cookie texture.
- Add Flavorings and Eggs: Mix in the lemon zest, eggs, and vanilla extract until fully combined, enhancing the cookie’s flavor profile.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute leavening agents and seasoning.
- Make the Dough: Gradually add the dry ingredients to the wet mixture, stirring gently until a smooth dough forms without overmixing to keep cookies tender.
- Shape Cookies: Scoop tablespoon-sized portions of dough onto the prepared baking sheet. Use your thumb to create an indentation in the center of each cookie for the lemon curd filling.
- Prepare Lemon Curd: In a saucepan over medium heat, whisk together lemon juice, egg yolks, sugar, corn starch, and lemon zest continuously until the mixture thickens. Remove from heat and stir in cold butter until melted and smooth.
- Fill Cookies: Spoon the warm lemon curd into each cookie indentation carefully, distributing evenly without overflowing.
- Bake Cookies: Return the filled cookies to the oven and bake for an additional 5 minutes to set the lemon curd and finish baking the cookies.
Notes
- Ensure all dairy and eggs are at room temperature for better mixing and texture.
- Do not overmix the dough to keep cookies soft and tender.
- The lemon curd can be prepared ahead and cooled, but warm curd spreads more easily into the cookie indentations.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Use fresh lemons for the best flavor in both zest and juice.
