Lemon Curd Cookies

There’s something truly delightful about biting into a cookie that surprises you with a burst of fresh, tangy lemon. These Lemon Curd Cookies offer just that experience. Imagine a sweet, buttery cookie paired with a luscious citrus topping and a whisper of almonds—it’s cookie bliss! Whether you’re a seasoned baker or a beginner, these cookies are a joy to make and even more delightful to eat.

Why You’ll Love This Recipe

These cookies are the perfect blend of soft, tender, and slightly flaky textures. They aren’t just a vessel for the filling; they stand out on their own with a delightful buttery flavor. The lemon curd adds a zesty punch that is both refreshing and satisfying, making these cookies a standout treat.

Kitchen Equipment You’ll Need

• Mixing bowl
• Electric mixer
• Baking sheets
• Parchment paper or nonstick liners
• Spatula
• Measuring cups and spoons
• Small pestle or similar tool for indentations

Ingredients

• 1 cup unsalted butter, softened
• ½ cup granulated sugar
• 2 large egg yolks
• 1 Tbsp grated lemon zest
• 1 Tbsp fresh lemon juice
• ½ tsp kosher salt
• 2½ cups all-purpose flour
• 1 cup Lemon Curd, or store-bought

Instructions

1. Preheat your oven to 350 degrees Fahrenheit.
2. Line two baking sheets with parchment paper or nonstick liners.
3. In a large bowl, beat the butter and sugar with an electric mixer until well blended and creamy.
4. Add the egg yolks, lemon zest, lemon juice, and salt, and mix well.
5. Gradually mix in the flour until the dough forms moist clumps.
6. Gather the dough into a ball and chill in the fridge for about 30 minutes to make it easier to handle.
7. Shape scant tablespoons of dough into 1-inch balls and place them on the prepared baking sheets, spacing about 1 inch apart.
8. Using a floured finger or the back of a small pestle, make a deep indentation in the center of each ball.
9. Bake the cookies until they are firm and lightly golden on the bottom, about 18 to 20 minutes.
10. Remove the cookies from the oven and immediately fill the indentations with lemon curd.
11. Return the cookies to the oven and bake for an additional 2 minutes to set the curd.
12. Lightly dust the edges with confectioners’ sugar before serving, if desired. Enjoy!

Tips for Success

• Ensure your butter and egg yolks are at similar temperatures for a smoother dough.
• If you don’t have almond flavoring, don’t worry—these cookies are delicious with or without it.
• Chilling the dough helps prevent spreading while baking, so don’t skip this step.

Additional Tips or Variations

Feel free to roll the dough balls in caster sugar before baking for a slight sugary crunch. Additionally, if you prefer, you can fill the cookies with your favorite jam instead of lemon curd for a different flavor profile.

Nutritional Highlights (Per Serving)

Each serving of Lemon Curd Cookies contains approximately:

• Calories: 90
• Fat: 5g
• Carbohydrates: 10g
• Protein: 1g

Frequently Asked Questions (FAQ)

Can I make the dough ahead of time?

Yes, you can prepare the dough in advance and store it in the refrigerator for up to two days before baking.

Can I freeze the cookies?

Certainly! Once baked and cooled, these cookies can be frozen in an airtight container for up to a month.

What if I don’t have lemon curd?

You can use store-bought lemon curd or substitute with your favorite jam for a different twist.

Conclusion

These Lemon Curd Cookies are a delightful treat that combines a buttery base with a zesty lemon finish. They’re perfect for any occasion, and I’m sure your friends and family will love them. Give this recipe a try, and feel free to share your baking experience in the comments below. Happy baking!