Sweet & Tangy Lemon Curd Cookies
These Lemon Curd Cookies are buttery, zesty, and delightful. The tangy lemon curd filling paired with the soft, crumbly cookie base makes them a perfect treat for any occasion!
Prep Time40 mins
Cook Time15 mins
Course: Dessert
Cuisine: American
Servings: 4
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
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.