I adore how these cookies combine a tender, buttery sugar cookie with a bright, flavorful lemon curd center. The soft crumb of the dough and the tart sweetness of the curd balance perfectly for a bite that’s refreshing and indulgent.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Lemon Curd
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Lemon juice (about ½ cup, freshly squeezed)
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Lemon zest (1 tablespoon)
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Egg yolks (4)
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Granulated sugar (¾ cup)
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Salt (pinch)
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Unsalted butter (½ cup, cold and cubed)
Cookies
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All-purpose flour (about 2½ cups, spooned and leveled)
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Baking powder (½ teaspoon)
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Sea salt (½ teaspoon)
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Unsalted butter (1 cup, softened)
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Granulated sugar (1 cup)
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Egg yolk (1)
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Vanilla extract (1 teaspoon)
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Lemon zest (1 teaspoon)
directions
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Make the lemon curd: Whisk together lemon juice, zest, egg yolks, sugar, and salt in a small saucepan. Cook over medium-low heat, stirring constantly until thick enough to coat the back of a spoon (about 20–25 minutes). Remove from heat and whisk in the cold butter until smooth. Cover and cool completely. Refrigerate until firm.
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Prepare the cookie dough: In a bowl, whisk flour, baking powder, and salt. In another bowl, cream together softened butter and sugar until fluffy. Mix in egg yolk, vanilla, and lemon zest. Gradually fold in the dry ingredients until just combined.
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Scoop dough into roughly 1 Tbsp portions and roll into balls. Press an indentation in each (e.g. with the end of a teaspoon). Chill the shaped dough for about 1 hour so they hold their shape.
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Preheat oven to 350 °F (175 °C). Place dough balls on lined baking sheets, spacing them about 2 inches apart. Bake for 9–10 minutes. Remove, let cookies rest for 5 minutes in the pan; then transfer to wire rack to cool completely.
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Once cooled, fill each indentation with about 1 teaspoon of lemon curd. Return briefly to drawer or fridge if needed to firm the curd before serving.
Servings and timing
This recipe makes about 32 cookies. Active prep including curd takes around 40 minutes, chilling dough about 1 hour, plus 10 minutes baking—total time roughly 2 hours, mostly inactive chill time.
Variations
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For stronger citrus notes, use lemon zest in the cookie dough and add a touch of vanilla or a pinch of lemon extract.
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Substitute lime or orange curd for variation.
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Use a shortbread-style dough (with less sugar and no egg yolk) for a crispier cookie base.
storage/reheating
I store these in an airtight container in the refrigerator for up to 3 days—the curd stays firm and the cookies retain freshness. These are best served chilled or at room temp. They don’t need reheating.
FAQs
Can I use store-bought lemon curd?
Absolutely! Homemade curd is lovely, but store-bought works great too—just fill once cookies are completely cooled.
Can I freeze these cookies?
Yes—freeze unfilled baked cookies in a sealed bag for up to 3 months, then thaw and fill with curd just before serving for best texture.
Do the cookies need chilling before baking?
Yes—the chilling helps preserve shape and prevent spreading, ensuring the indentation stays neat for filling.
Can I make these gluten-free?
You can—use a gluten-free all-purpose flour blend. The texture may be slightly crumblier but still tasty.
How can I prevent cookie edges from browning too much?
Bake just until edges are set and lightly golden; reduce bake time by 1 minute if needed based on your oven. Let cookies finish cooking off the sheet for a softer center.
Conclusion
These Lemon Curd Cookies blend soft, buttery sweetness with tangy citrus curd, and I think they’re a perfect treat for lemon lovers. They’re elegant yet approachable—ideal for spring gatherings or as a sunny snack. Let me know if you’d like help converting to vegan version, dialing sweetness, or making smaller bite-sized versions!
Print
Lemon Curd Cookies
- Total Time: approx. 50 minutes
- Yield: about 32 cookies
Description
Soft, buttery lemon sugar cookies filled with silky homemade lemon curd and gently dusted with powdered sugar—bright, tangy, and melt-in-your-mouth delicious.
Ingredients
For the lemon curd:
½ cup (120 ml) fresh lemon juice (about 3 large lemons)
1 Tbsp lemon zest (from about 2 lemons)
4 large egg yolks
¾ cup (150 g) granulated sugar
Pinch (⅛ tsp) salt
½ cup (112 g) unsalted butter, cold and cubed
For the cookies:
2½ cups (313 g) all‑purpose flour, spooned & leveled
½ tsp baking powder
½ tsp fine salt
1 cup (224 g) unsalted butter, softened
1 cup (200 g) granulated sugar
1 large egg yolk, room temperature
1 tsp vanilla extract
1 tsp finely grated lemon zest
Powdered sugar, for dusting
Instructions
Make the lemon curd: Combine lemon juice, zest, egg yolks, sugar, and salt in a small saucepan. Cook over medium-low heat, whisking constantly until the mixture coats the back of a spoon—about 20–25 minutes. Remove from heat and whisk in cold cubed butter until smooth. Cover with plastic wrap directly on the surface and let cool completely.
Prepare cookie dough: Whisk flour, baking powder, and salt in a bowl. In another bowl, cream softened butter and granulated sugar until fluffy (about 2–3 minutes). Beat in egg yolk, vanilla, and lemon zest. Gradually fold in the dry ingredients until just combined. Chill dough for 1 hour.
Shape and bake: Preheat oven to 350 °F (175 °C). Scoop the dough into 1-inch balls and place on parchment-lined baking sheets about 2 inches apart. Use a ½ tsp measuring spoon to press a shallow well in the center of each ball. Bake for ~10 minutes until edges are lightly golden.
Fill and finish: While cookies are still warm, fill each center with about 1 tsp of lemon curd. Optionally dust with powdered sugar before or after filling. Let cookies cool fully on the baking sheet.
- Prep Time: 40 minutes (including chilling)
- Cook Time: 10 minutes
- Category: Dessert
