The tangy, creamy lemon curd paired with the buttery, melt-in-your-mouth cookie is pure perfection. Lemon curd cookies are easy to make, and each bite is a burst of sunshine.
A Little About These Cookies
My whole family has a special love for cookies—every time I bake a batch, they’re gone before I know it!
Over the years, I’ve shared many cookie recipes on Café Deluxe, and some of my personal favorites include Coffee Bean Cookies, Homemade Egg Cookies, Meringue Cookies, and Matcha Mochi Cookies.
Each recipe holds a special place in my heart, and I’m always thrilled to hear that others love them too.
Today, I’m bringing something fresh and tangy to the table—lemons! Whether it’s for cakes or cookies, lemons have a way of brightening up any dessert with their zesty and refreshing flavor.
These Lemon Curd Cookies are a delightful addition to my collection, and I’m so excited to share this recipe with you.
For this recipe, I use four lemons—two for the dough and two for the curd.
The key to getting that vibrant lemon flavor is the zest, so when grating the lemons, make sure to only get the yellow part of the peel and avoid the bitter white pith underneath. It’s a small detail, but it makes a big difference!
Once the lemon curd is prepared, I like to transfer it into a piping bag to make filling the cookies easier and more precise.
If you don’t have a piping bag, no worries—a spoon works just as well! The process of making these cookies is simple and fun, and the result is a batch of treats that look as good as they taste.
Why You‘ll Love This Recipe
- Irresistible flavor: A perfect balance of tangy lemon curd and buttery cookies.
- Beginner-friendly: Straightforward steps make this recipe ideal for all skill levels.
- Make-ahead friendly: Prepare the dough and curd in advance to save time.
- Customizable: Adjust the lemon zest for more or less tanginess.
Ingredients
For the Cookie Dough:
- 2 lemons lemon zest
- 130g granulated sugar
- 1g salt
- 80g butter
- 3g vanilla extract
- 2 eggs
- 15g lemon juice
- 300g cake flour
- 5g baking powder
- powdered sugar as needed
For the Lemon Curd:
- 2 lemons lemon zest
- 2 egg yolks
- 40g granulated sugar
- 8g cornstarch
- 40g milk
- 40g lemon juice
Instructions
- Make the Cookie Dough:
- Preheat the oven to 160°C (top and bottom heat).
- Grate the zest from 2 lemons.
- In a bowl, mix together 2 lemons of zest, 130g granulated sugar, and 1g salt.
- Melt 80g butter over a hot water bath and add it to the bowl, along with 3g vanilla extract. Mix well with a whisk.
- Add 2 eggs and 15g lemon juice, and whisk until fully combined.
- Sift 300g cake flour and 5g baking powder into the mixture. Fold gently with a spatula until no dry flour remains.
- Cover the dough with plastic wrap and refrigerate for 30 minutes.
- Make the Lemon Curd:
- Grate the zest from 2 lemons and place it in a small saucepan.
- Add 2 egg yolks, 40g granulated sugar, 8g cornstarch, 40g milk, and 40g lemon juice to the pan.
- Heat the mixture over low heat, stirring constantly, until it thickens to a jam-like consistency.
- Strain the lemon curd for a smoother texture. Cover with plastic wrap and refrigerate until ready to use.
- Shape and Bake the Cookies:
- Take the chilled dough out of the refrigerator and divide it into 30g portions. Roll each portion into a ball.
- Roll the balls in powdered sugar until fully coated.
- Place the sugared dough balls on a baking sheet, spacing them apart. Use your finger or a tool to press a deep indent into the center of each ball.
- Bake in the preheated oven at 160°C for 15 minutes.
- Assemble the Cookies:
- Allow the cookies to cool completely.
- Fill a piping bag with the chilled lemon curd and pipe it into the indentations of the cookies.
- Serve and enjoy!
Frequently Asked Questions
- Can I make the dough ahead of time?
Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking. - How should I store the cookies?
Store them in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. - Can I freeze the cookies?
Yes! You can freeze the unfilled baked cookies for up to 3 months. Fill them with lemon curd after thawing.
Sweet & Tangy Lemon Curd Cookies
Ingredients
For the Cookie Dough:
- 2 lemons lemon zest
- 130 g granulated sugar
- 1 g salt
- 80 g butter
- 3 g vanilla extract
- 2 eggs
- 15 g lemon juice
- 300 g cake flour
- 5 g baking powder
- powdered sugar as needed
For the Lemon Curd:
- 2 lemons lemon zest
- 2 egg yolks
- 40 g granulated sugar
- 8 g cornstarch
- 40 g milk
- 40 g lemon juice
Instructions
Make the Cookie Dough:
- Preheat the oven to 160°C (top and bottom heat).
- Grate the zest from 2 lemons.
- In a bowl, mix together 2 lemons of zest, 130g granulated sugar, and 1g salt.
- Melt 80g butter over a hot water bath and add it to the bowl, along with 3g vanilla extract. Mix well with a whisk.
- Add 2 eggs and 15g lemon juice, and whisk until fully combined.
- Sift 300g cake flour and 5g baking powder into the mixture. Fold gently with a spatula until no dry flour remains.
- Cover the dough with plastic wrap and refrigerate for 30 minutes.
Make the Lemon Curd:
- Grate the zest from 2 lemons and place it in a small saucepan.
- Add 2 egg yolks, 40g granulated sugar, 8g cornstarch, 40g milk, and 40g lemon juice to the pan.
- Heat the mixture over low heat, stirring constantly, until it thickens to a jam-like consistency.
- Strain the lemon curd for a smoother texture. Cover with plastic wrap and refrigerate until ready to use.
Shape and Bake the Cookies:
- Take the chilled dough out of the refrigerator and divide it into 30g portions. Roll each portion into a ball.
- Roll the balls in powdered sugar until fully coated.
- Place the sugared dough balls on a baking sheet, spacing them apart. Use your finger or a tool to press a deep indent into the center of each ball.
- Bake in the preheated oven at 160°C for 15 minutes.
Assemble the Cookies:
- Allow the cookies to cool completely.
- Fill a piping bag with the chilled lemon curd and pipe it into the indentations of the cookies.
- Serve and enjoy!