Lemon Curd Cookies

Published on: November 28, 2025

Freshly baked lemon curd cookies with a zesty citrus flavor

Lemon Curd Cookies are a delightful treat that bring sunshine to your day! These sweet, tangy cookies have a golden crust and a luscious, gooey lemon curd center that dances on your palate. With their inviting aroma of fresh lemons, every bite offers a burst of zesty flavor, making them the perfect accompaniment to afternoon tea or a cheerful dessert for parties. This recipe is as simple as it is rewarding, highlighting seasonal ingredients that make it a sustainable choice for your kitchen.

Table of Contents

Why You’ll Love This Recipe

These Lemon Curd Cookies are not just a joy to eat; they are perfect for any occasion—from holiday gatherings to cozy weekends at home. They are wonderfully versatile, pairing well with various beverages and desserts. The convenience of preparing the lemon curd and cookie dough in advance means you can whip up a batch whenever the craving strikes. Whether you’re looking to impress guests or indulge in some comfort food, these cookies are sure to become a favorite.

Seasonal Ingredients Spotlight

For these cookies, we highlight fresh lemons, a quintessential springtime fruit that brings vibrant color and bright flavors. Their sunny yellow skin and fragrant oils enliven the senses, while the tart juice adds just the right amount of zing. As the season fosters local farming, these lemons not only taste better but also have a lower carbon footprint. Their crisp texture and delightful aroma combine to create a delightful experience that feels both refreshing and indulgent, making them a perfect seasonal pick.

What You’ll Need

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

For the lemon curd, the rich combination of butter and eggs creates a smooth texture, while the fresh zest infuses a bright flavor. If you’re looking for dietary swaps, consider using a dairy-free butter alternative or a gluten-free flour blend for the cookies while still retaining that delightful taste.

How to Make This Recipe

1. Make the Lemon Curd

In a saucepan, combine lemon juice, zest, egg yolks, sugar, and salt. Cook over medium-low heat, whisking constantly until the mixture coats the back of a spoon (about 20–25 minutes). The aroma of the warming lemon fills the air. Once thickened, remove from heat and whisk in cold cubed butter until smooth. Cover with plastic wrap directly on the surface and let cool completely.

2. Prepare Cookie Dough

In a mixing bowl, whisk together flour, baking powder, and salt. In another bowl, cream softened butter and granulated sugar until fluffy (about 2–3 minutes). Beat in egg yolk, vanilla, and lemon zest until combined. Gradually fold in the dry ingredients until just combined. Chill the dough in the fridge for 1 hour.

3. Shape and Bake

Preheat your oven to 350 °F (175 °C). Scoop the chilled dough into 1-inch balls and place them on parchment-lined baking sheets about 2 inches apart. Use a ½ tsp measuring spoon to press a shallow well into the center of each ball. Bake for approximately 10 minutes until the edges are lightly golden. The smell of baking cookies will fill your kitchen!

4. Fill and Finish

While the cookies are still warm, fill each center with about 1 tsp of lemon curd. Optionally dust with powdered sugar before or after filling. Let the cookies cool completely on the baking sheet, offering a sweet aroma that tempts you to devour them right away.

Essential Tools

Mixing bowls
Whisk
Saucepan for making the lemon curd
Baking sheets (preferably parchment-lined)
Measuring spoons and cups
Cookie scoop (for uniform size)

Meal Prep & Storage Tips

These cookies can be made ahead of time! Prepare the lemon curd and cookie dough a couple of days earlier. Store them separately in airtight containers in the refrigerator. Once baked, keep cookies in a sealed container at room temperature for up to a week. To freeze, simply place the baked cookies in an airtight container with parchment paper between layers.

Perfect Pairings

Pair these Lemon Curd Cookies with a refreshing glass of iced tea or a light, fruity Sauvignon Blanc. Their tangy sweetness balances beautifully with a scoop of vanilla ice cream or a dollop of whipped cream infused with lemon zest. Present them on a colorful platter garnished with fresh mint leaves for an eye-catching display.

Nutrition Facts

Calories: ~180 kcal
Fat: 8 g
Carbohydrates: 24 g
Protein: 3 g
Fiber: 1 g
Sugar: 14 g

Avoid These Common Pitfalls

Dough Too Dry: If the dough is crumbly, add a splash of milk until pliable.
Overbaked Cookies: Keep an eye on the cookies; they should be lightly golden at the edges but may seem slightly undercooked in the middle.
Unevenly Shaped Balls: Use a cookie scoop for even sizes, ensuring uniform baking and presentation.

Pro Tips for Best Results

Ensure your butter is at room temperature to achieve the fluffiest cookie dough.
Use fresh lemons, as bottled juice lacks the vibrant flavor of freshly squeezed.
Chill the cookie dough to prevent spreading during baking, ensuring thicker, chewier cookies.

Recipe Variations to Explore

Berry Lemon Curds: Swirl in raspberry or blueberry puree into your lemon curd for an added twist.
Nutty Cookies: Stir in chopped nuts, like walnuts or pecans, to the cookie dough for a crunchy texture.
Gluten-Free Version: Substitute all-purpose flour with a 1:1 gluten-free flour blend for a suitable alternative.

Dietary Adaptations & Safety Info

For those with dietary restrictions, this recipe can easily be adapted. Use dairy-free butter and coconut cream for a vegan version. Ensure that all ingredients, especially the flour, are gluten-free for those with sensitivities.

Frequently Asked Questions

1. Can I use store-bought lemon curd instead?

Yes, store-bought lemon curd can save you time, but homemade offers unrivaled freshness!

2. How do I store leftover cookies?

Place cookies in an airtight container at room temperature for up to one week.

3. Can I freeze these cookies?

Yes, you can freeze baked cookies for up to three months. Just make sure they are stored in a well-sealed container.

4. What can I substitute for eggs?

For a vegan option, use flaxseed meal (1 tablespoon mixed with 2.5 tablespoons of water = 1 egg) as a replacement.

5. Can I add other flavors to the cookie dough?

Absolutely! You can infuse other citrus zest (like orange) or add chocolate chips for a delightful twist.

Final Thoughts & Next Steps

Ready to brighten up your day with these Lemon Curd Cookies? They’re perfect for baking with friends or sharing at gatherings. Make sure to leave a comment below with how yours turned out and share your creations with us on social media! Explore more delicious dessert recipes here: {internal_link_1}.

Lemon Curd Cookies

Author: meta-savory
Total Time: 45 minutes
Yield: 24 cookies 1x
Diet: Vegetarian

Print Recipe

Description

Delightful cookies filled with a tangy lemon curd center, perfect for afternoon tea or festive gatherings.

Ingredients

Scale

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
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: In a saucepan, combine lemon juice, zest, egg yolks, sugar, and salt. 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 and let cool completely.
Prepare Cookie Dough: In a mixing bowl, whisk together flour, baking powder, and salt. In another bowl, cream softened butter and granulated sugar until fluffy (about 2–3 minutes). Beat in egg yolk, vanilla, and lemon zest until combined. Gradually fold in the dry ingredients until just combined. Chill the dough in the fridge for 1 hour.
Shape and Bake: Preheat your oven to 350 °F (175 °C). Scoop the chilled 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 into the center of each ball. Bake for approximately 10 minutes until the 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 cool completely on the baking sheet.