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These lemon curd cookies taste incredibly refreshing, delicate, moist, creamy, and fruity all at once. With their sunny yellow color and cracked pattern, they are also a visual highlight on any cookie plate. What’s more, you can easily make them at home using everyday ingredients. They are delicious all year round. You can find a detailed recipe for the lemon cookies with lemon curd with the exact quantities and step-by-step instructions below.
Soft cookies, crispy crust, creamy filling
Just like the lemon crinkle cookies, these cookies are so tender and soft that they practically melt in your mouth. The thin, slightly crispy crust adds a special flavor. This combination is perfectly complemented by the fruity, refreshing, creamy, and heavenly aromatic lemon curd filling.
Make lemon curd in advance
You can easily make the lemon curd in advance. Let it cool completely and store it in a glass jar in the refrigerator.
Or maybe you already have some lemon curd prepared. Then you can simply use it for the cookies.
Sweet eye-catcher with cracked pattern
These lemon curd cookies not only taste incredibly delicious, they are also a sweet eye-catcher on the cookie plate. Their cracked pattern is guaranteed to attract everyone’s attention, just like the walnut ghriba.
This makes the lemon curd cookies, along with the Christmas wreath cookies, the chocolate pine cone cookies, and the button cookies, a wonderful gift from the kitchen. Nicely packaged, for example in a pretty glass jar, you can delight your loved ones at Christmas or any other special occasion.
These lemon cookies with lemon curd are
- fruity,
- delicate,
- refreshing,
- soft,
- moist,
- creamy,
- lemony,
- with a slightly crispy crust,
- incredibly delicious,
- very aromatic,
- colorful,
- eye-catching with a cracked pattern,
- easy to make with common ingredients,
- delicious in any season, just like the coffee bean cookies or the oatmeal cookies,
- perfect for snacking and gift-giving.
How to make lemon curd cookies: tips and tricks
- Use freshly squeezed lemon juice and fresh lemon zest for the recipe.
- You can make the lemon curd in advance and store it in an airtight container in the refrigerator.
- The amount of flour specified may vary depending on your situation. You need enough flour to make a very sticky dough.
- Be sure to chill the dough thoroughly. This will make it easier to shape and prevent the cookies from spreading too much in the oven.
- Instead of freezing the dough, you can chill it in the refrigerator for several hours.
- You can prepare the dough the day before and let it firm up overnight in the refrigerator.
- The turmeric powder in the dough is used solely for color. You can also leave it out.
- Store the lemon cookies with lemon curd in an airtight container in the refrigerator. They will keep for about 2 weeks.
- You can use the leftover egg whites to make the hazelnut macaroons, the cake “Slavutych”, or the Minsky cake, among other things.
Did you make the lemon curd cookies according to this recipe? I look forward to seeing your results, your star rating, and your comments below on how they turned out and how they tasted.
Try these cookie recipes too:
- Pistachio cookies with lemon – eggless recipe
- Sicilian almond cookies – with lemon and without flour
- Lemon butter cookies – refreshing recipe
Lemon curd cookies
Ingredients
for the dough
- 130 g sugar
- zest of 2 organic lemons
- 2 eggs
- 1 pinch of salt
- 1/4 tsp turmeric powder optional (for color)
- 20 ml lemon juice freshly squeezed
- 150 g butter room warm
- approx. 330 g flour
- 5 g baking powder
for the filling
- 70 g sugar
- zest of 1 organic lemon
- 10 g cornstarch
- 3 egg yolks
- 80 ml lemon juice freshly squeezed
- 60 g butter
for rolling
- approx. 40 g sugar
- approx. 40 g powdered sugar
Instructions
Preparation of the filling
- Thoroughly mix sugar with lemon zest.
- Add cornstarch and mix it in.
- Add egg yolks and stir vigorously.
- Heat lemon juice until it almost comes to a boil.
- Pour the hot lemon juice into the egg yolk mixture in a thin stream, stirring constantly.
- Return the lemon egg yolk mixture to the saucepan, bring to a boil over medium heat, stirring constantly, and simmer over low heat for about 1 - 2 minutes until slightly thickened.
- Pour the hot lemon mixture through a fine sieve.
- Add butter cut into pieces and stir until the butter has melted.
- Allow the lemon curd to cool, stirring occasionally, then refrigerate for about 1 hour.
Preparation of the dough
- Thoroughly mix sugar with lemon zest.
- Add eggs, salt, and turmeric powder and stir vigorously.
- Add lemon juice and softened butter cut into pieces and stir.
- Mix flour with baking powder.
- Add the flour mixture to the egg butter mixture in portions and knead it briefly and quickly into a very sticky dough.
- Divide the dough into two roughly equal portions, cover them airtight, and place them in the freezer for about 30 - 40 minutes until they become firm and easy to shape.
Preparation of the cookies
- Quickly shape small balls from the first dough portion (each ball weighs about 20 g for me), roll them first in sugar, then in powdered sugar, and place them well apart on a baking sheet lined with parchment paper.
- Make a small indent in the center of each dough ball and fill it with the lemon curd.
- Bake the lemon curd cookies in a preheated oven at 356 °F (180 °C) for approx. 10 minutes.
- Shape and bake lemon cookies with lemon curd from the second dough portion in the same way.
Notes
- Use freshly squeezed lemon juice and fresh lemon zest for the recipe.
- You can make the lemon curd in advance and store it in an airtight container in the refrigerator.
- The amount of flour specified may vary depending on your situation. You need enough flour to make a very sticky dough.
- Be sure to chill the dough thoroughly. This will make it easier to shape and prevent the cookies from spreading too much in the oven.
- Instead of freezing the dough, you can chill it in the refrigerator for several hours.
- You can prepare the dough the day before and let it firm up overnight in the refrigerator.
- The turmeric powder in the dough is used solely for color. You can also leave it out.
- Store the lemon cookies with lemon curd in an airtight container in the refrigerator. They will keep for about 2 weeks.
- You can use the leftover egg whites to make the hazelnut macaroons, the cake "Slavutych", or the Minsky cake, among other things.
- Note the detailed tips and tricks for making the lemon curd cookies at the top of the post.
If you are using Pinterest, you can pin the following picture:
