Description
These Easy Lemon Curd Cookies are tender, buttery shortbread cookies with a bright lemon zest flavor and a luscious Meyer lemon curd center. They’re rolled in sugar for a delightful sweet crunch and baked until just golden. Perfectly balanced with tangy curd and rich cookie, they make an elegant treat for any occasion.
Ingredients
Dry Ingredients
- 270 grams all-purpose flour (2 1/4 cups)
- 2 teaspoons cornstarch
- 1/2 teaspoon Kosher salt
- 1 teaspoon lemon zest (about 1 lemon)
- 133 grams granulated sugar + more for rolling (2/3 cup)
Wet Ingredients
- 226 grams unsalted butter, softened (1 cup)
- 2 egg yolks, room temperature
- 1 teaspoon vanilla bean paste (or vanilla extract)
- 120 milliliters Meyer lemon curd (or store-bought) (1/3 cup)
Instructions
- Prepare dry ingredients: In a small bowl, whisk together the all-purpose flour, cornstarch, and Kosher salt. Pour a few tablespoons of granulated sugar into a shallow bowl for rolling. Line two sheet pans with parchment paper and set aside.
- Infuse sugar with lemon zest: Combine the granulated sugar and lemon zest in a large mixing bowl. Using clean hands, rub the sugar and zest together for 1-2 minutes until fragrant and the oils from the zest are released.
- Cream butter and sugar: Add softened unsalted butter to the lemon-sugar mixture. Using a hand or stand mixer, beat until pale and fluffy, about 3-4 minutes. Add the egg yolks and vanilla bean paste, mixing until fully incorporated.
- Combine dough: Gradually add the flour mixture to the wet ingredients and gently mix. The dough will be crumbly at first; when large chunks form, use a rubber spatula to fold and combine just until smooth and uniform.
- Shape and sugar coat dough balls: Using a #60 cookie scoop (1 tablespoon), scoop dough into balls. Roll each ball in your hands until smooth, then roll thoroughly in the granulated sugar reserved for coating.
- Indent dough balls: Place sugar-coated dough balls about 2 inches apart on lined sheet pans, fitting around 12 per pan. Press the bottom of a teaspoon into the center of each ball to create an indent for the lemon curd.
- Chill dough: Freeze the cookie dough for 30 minutes or refrigerate for 1 hour to firm up while preheating the oven to 350°F (177°C).
- Fill with lemon curd: Remove chilled dough from fridge/freezer. Fill a piping bag with lemon curd and pipe about 1/2 teaspoon into the indent of each cookie. Alternatively, spoon curd in carefully with a teaspoon.
- Bake: Bake cookies for 11-12 minutes until the bottom edges are light golden and the lemon filling is set but may bubble slightly. Remove from oven and cool on the sheet pan for 5 minutes.
- Cool completely and store: Transfer cookies to a wire rack to cool fully. Store in an airtight container refrigerated for up to 5 days. Enjoy your tangy, buttery lemon curd cookies!
Notes
- Using Meyer lemon curd adds a sweeter, less tangy flavor compared to regular lemon curd, balancing perfectly with the cookie.
- Chilling the dough firms the butter, helping cookies retain their shape and making it easier to fill the centers.
- The sugar coating adds a delightful crisp texture and sparkle to the cookie surface.
- If you don’t have a cookie scoop, use about 1 tablespoon of dough per cookie.
- Cookies can be frozen before baking; just add a couple of minutes to baking time if baking from frozen.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
