These sunny lemon curd cookies are filled with lemon curd and dusted with icing sugar. They taste delicious! Lemon curd cookies have crisp edges, and sweet and tart lemon curd filling.

These cookies have been my favorite for a long time. You won’t be able to resist this intense lemon flavor, sweet and tart taste, and amazing texture. Just prepare these lemon curd cookies on a cold and rainy fall day, and it will immediately turn sunny.

WHAT DO I NEED TO MAKE LEMON CURD COOKIES?

These delicious lemon curd cookies are easy to prepare. You will need these ingredients:

½ cup unsalted butter, at room temperature;
¼ cup powdered sugar;
1 egg yolk;
½ tbsp freshly grated lemon zest;
1 tbsp freshly squeezed lemon juice;
½ tsp salt;
1 ¼ cups all-purpose flour;
½ cup lemon curd.

You can use homemade lemon curd or a store-bought one. Usually, I use homemade lemon curd because it is easy to make from scratch.

HOW TO MAKE LEMON CURD COOKIES

Follow the simple recipe below to make these delicious Lemon Curd Cookies from scratch.

Step 1. Preheat the oven to 350°F.
In a mixing bowl, beat together ½ cup softened unsalted butter and ¼ cup powdered sugar using an electric mixer until creamy. Usually, it takes a few minutes.

Step 2. Add one egg yolk, ½ tbsp freshly grated lemon zest, 1 tbsp lemon juice, and ½ tsp salt to the creamed butter mixture. Beat until combined.
Step 3. Add 1 ½ cups all-purpose flour to the batter and beat on low until the mixture turns into сlumps. Using your hands, fold the clumps into one ball of dough.

Step 4. Line a baking sheet with parchment paper. Scoop up a tablespoon of the dough and roll it into a 1-inch ball. Repeat with the remaining dough. You will form about 15-20 balls. Place them on the prepared baking sheet with some distance from each other because they will slightly increase in size.
Step 5. Using a spoon or your finger, press down on the center of the ball and make an indentation for the lemon curd. Repeat with the remaining balls. Bake in the preheated oven for 15-20 minutes or until golden. Remove the baking sheet from the oven. Let the lemon cookies cool to room temperature. Then, dust with icing sugar and fill the indentation in each cookie with lemon curd. Enjoy!

Recipe Tips;

You can also fill the indentations with lemon curd and bake for a few additional minutes until the lemon curd is set. I prefer using fresh lemon curd.
Put flour on your finger or on a spoon to prevent the dough from sticking while you make an indentation in the center of the cookies.
You can use homemade lemon curd or a store-bought one.

DO LEMON CURD COOKIES NEED TO BE REFRIGERATED?

These cookies don’t need to be refrigerated if you didn’t fill them with lemon curd. I store only lemon curd in the refrigerator and fill up the cookies before serving.

CAN YOU FREEZE LEMON CURD COOKIES?

Yes, you can freeze lemon curd cookies with lemon curd filling and without it. Let the lemon curd cookies cool completely to room temperature.

Then, place them in a freezer-safe airtight container or a zip-lock bag. I recommend freezing them in a single layer. Store these lemon curd cookies for up to three months.

CHECK OUT THESE AWESOME, COOKIES RECIPES

Lemon curd cookies

These cookies have been my favorite for a long time. You won't be able to resist this intense lemon flavor, sweet and tart taste, and amazing texture. Just prepare these lemon curd cookies on a cold and rainy fall day, and it will immediately turn sunny.

4.50 from 2 votes

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Course: Breakfast, Brunch, Dessert

Cuisine: American

Prep Time: 15

Cook Time: 20

Total Time: 35

Ingredients

½ cup unsalted butter, at room temperature;
¼ cup powdered sugar;
1 egg yolk;
½ tbsp freshly grated lemon zest;
1 tbsp freshly squeezed lemon juice;
½ tsp salt;
1 ¼ cups all-purpose flour;
½ cup lemon curd.

Instructions

Preheat the oven to 350°F.
In a mixing bowl, beat together softened unsalted butter and powdered sugar using an electric mixer until creamy. Usually, it takes a few minutes. Then, add egg yolk, freshly grated lemon zest, lemon juice, and salt. Beat until combined. Then, add all-purpose flour and beat on low until the mixture turns into сlumps. Using your hands, fold the clumps into one ball of dough.
Line a baking sheet with parchment paper. Scoop up a tablespoon of the dough and roll it into a 1-inch ball. Repeat with the remaining dough. You will form about 15-20 balls. Place them on the prepared baking sheet with some distance from each other because they will slightly increase in size.
Using a spoon or your finger, press down on the center of the ball and make an indentation for the lemon curd. Repeat with the remaining balls. Bake in the preheated oven for 15-20 minutes or until golden.
Remove the baking sheet from the oven. Let the lemon cookies cool to room temperature. Then, dust with icing sugar and fill the indentation in each cookie with lemon curd. Enjoy!

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