Name: Lemon Curd Cookies Recipe
Prep time: 30 min
Cook time: 25 min
Total time: 1 h 55 min
Cuisine: American
Ingredients: 113 g (8 tbsp) unsalted butter, room temperature; 110 g powdered sugar; Zest of 1/2 a large lemon; 1/2 tsp vanilla extract; 1 large egg (approximately 50 g), room temperature; 1/2 tsp salt; 1/2 tsp baking powder; 175 g all-purpose flour; 2 large eggs; 1 large egg yolk; 100 g granulated sugar; 77 ml (1/3 cup) fresh strained lemon juice; 2 tbsp unsalted butter

Ingredients

For the Lemon Thumbprint Cookies:

113 g (8 tablespoons) unsalted butter, room temperature

110 g powdered sugar
Zest of 1/2 a large lemon

1/2 teaspoon vanilla extract
1 large egg (about 50 g), room temperature

1/2 teaspoon salt
1/2 teaspoon baking powder
175 g all-purpose flour

For the Lemon Curd:

2 large eggs
1 large egg yolk

100 g granulated sugar
77 ml (1/3 cup) fresh strained lemon juice
2 tablespoons unsalted butter

Instructions

Step 1: Combine the butter, powdered sugar, and lemon zest in a stand mixer fitted with a paddle attachment. Mix on low speed until smooth and creamy.

Step 2: With the mixer running on low, add vanilla extract. Whisk the egg gently in a separate bowl and add it gradually to the mixer until the mixture is smooth.

Step 3: In a bowl, stir together the salt, baking powder, and all-purpose flour. Add the dry ingredients to the mixer in three additions, mixing on low after each until fully incorporated without dry streaks.

Step 4: Using a 1-tablespoon scoop, portion the dough onto a lined sheet tray. Roll each portion between your hands to form smooth balls. Dip the back of a round teaspoon or melon baller in flour and press a deep indentation into each ball.

Step 5: Cover the tray and refrigerate the cookie dough for 1 to 2 hours.

Step 6: Preheat the oven to 350°F (177°C). Arrange cookies 2 inches apart on a parchment-lined baking sheet (about 15 per half-sheet pan).

Step 7: Bake the cookies for 8 to 10 minutes until the edges just begin to color. If the indentations puff up after baking, press them gently again with a floured teaspoon or melon baller.

Step 8: Let cookies cool on the baking tray for 5 minutes, then transfer to a wire rack to cool completely.

Step 9: To make the lemon curd, whisk together eggs, egg yolk, granulated sugar, and lemon juice in a heat-safe bowl.

Step 10: Bring 1 to 2 inches of water to a simmer in a small pot. Place the bowl over the pot, making sure the bottom does not touch the water, and whisk continuously until the curd thickens and becomes pale (about 10 minutes).

Step 11: Remove from heat and whisk in the butter until melted and combined. Strain the curd through a fine mesh sieve into a bowl, cover with plastic wrap directly on the surface, and chill for 30 minutes.

Step 12: Transfer the lemon curd to a piping bag and fill each cookie indentation with curd. Dust with powdered sugar if desired, then refrigerate for an hour to set the filling.

Tips & Variations

Use fresh lemon juice for the best flavor and brightness in your curd.

For a citrus twist, add a little orange or lime zest to the cookie dough along with the lemon zest.

Make extra lemon curd to serve alongside the cookies as a dip or spread.

If you prefer a softer curd, reduce the cooking time slightly but watch carefully to avoid curdling.

FAQs

Can I use store-bought lemon curd instead of making my own?

Yes, you can substitute store-bought lemon curd to save time. Make sure it is thick enough to pipe and place it in the fridge before filling the cookies.

Why do I need to chill the cookie dough before baking?

Chilling the dough firms it up, which helps the cookies keep their shape while baking and creates better texture. It also allows the flavors to meld.