I love these Lemon Curd Cookies. They are bright, tender cookies with a soft lemon curd center that sings of spring. I share this easy recipe so you can make a small batch any time you want a sunny treat.

My Dad James asked for them at every family tea, and Mom Eva showed me how to press the wells just so. My Sister Jennifer always takes the last one.

What You’ll Need

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

My Trusted Kitchen Tools

I keep a small saucepan, a whisk, and a heatproof bowl for the curd. A mixer helps the cookie dough but a strong wooden spoon works too. If you like lemon pairings, I also have a favorite recipe for tangy lemon meringue pie cookies that pairs well with tea.

Bringing It All Together

Combine lemon juice, lemon zest, egg yolks, sugar, and salt in a small saucepan.
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 the curd with plastic wrap pressed to the surface and let cool completely.
Whisk flour, baking powder, and salt in a bowl.
Cream softened butter and granulated sugar until light and fluffy, about 2–3 minutes.
Beat in the egg yolk, vanilla, and lemon zest.
Fold in the dry ingredients until just combined.
Chill the dough for 1 hour.
Preheat oven to 350 °F (175 °C).
Scoop dough into 1-inch balls and place on parchment-lined sheets about 2 inches apart.
Use a ½ tsp to press a shallow well in the center of each ball.
Bake about 10 minutes until edges are lightly golden.
While still warm, fill each center with about 1 tsp of cooled lemon curd.
Dust with powdered sugar if you like and let cool fully on the sheet.

Making It Your Own (Swaps & Ideas)

Swap part of the flour for ground almonds for a nutty note, or add a small drop of almond extract for a twist. For a floral touch try adding a pinch of dried lavender to the dough and check my lemon lavender cookies for more ideas. You can also make the curd with lime or orange for a different bright flavor.

How We Love to Serve It

I serve these cookies with hot tea or a glass of cold milk. They shine on a dessert plate with a few fresh berries. They also go well with a simple shortbread as part of a cookie tray.

A Few Tips For Success

Keep the curd on low heat and whisk without stopping so it cooks gently. Chill the dough well so the cookies keep their shape. Use a chilled curd to fill centers so it does not run over.

Saving Some For Later

Store cookies in an airtight container in the fridge for up to 4 days. Freeze baked, unfilled cookies in a single layer, then seal in a bag for up to 2 months. Thaw, warm slightly, then fill with fresh curd.

From My Kitchen to Yours

I hope these Lemon Curd Cookies bring a little sunshine into your day. I make them when I need something bright and simple to share with friends.

Your Questions, Answered

How long do Lemon Curd Cookies stay fresh?

I keep filled cookies in the fridge for up to 4 days. Unfilled baked cookies last at room temperature for 2 days or in the fridge for up to a week.

Can I make the lemon curd ahead for Lemon Curd Cookies?

Yes. You can make the curd up to a week ahead and keep it in the fridge in a sealed jar. Bring it to room temperature before filling the warm cookies.

Can I freeze Lemon Curd Cookies?

Yes. Freeze baked but unfilled cookies for up to 2 months. Thaw them, then warm briefly and add fresh lemon curd before serving.

Lemon Curd Cookies

Author: sarah
Total Time: 60 minutes
Yield: 24 cookies 1x
Diet: Vegetarian

Print Recipe

Description

Bright, tender cookies with a soft lemon curd center that sings of spring.

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

Combine lemon juice, lemon zest, egg yolks, sugar, and salt in a small saucepan.
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 the curd with plastic wrap pressed to the surface and let cool completely.
Whisk flour, baking powder, and salt in a bowl.
Cream softened butter and granulated sugar until light and fluffy, about 2–3 minutes.
Beat in the egg yolk, vanilla, and lemon zest.
Fold in the dry ingredients until just combined.
Chill the dough for 1 hour.
Preheat oven to 350 °F (175 °C).
Scoop dough into 1-inch balls and place on parchment-lined sheets about 2 inches apart.
Use a ½ tsp to press a shallow well in the center of each ball.
Bake about 10 minutes until edges are lightly golden.
While still warm, fill each center with about 1 tsp of cooled lemon curd.
Dust with powdered sugar if you like and let cool fully on the sheet.

Notes

Keep the curd on low heat and whisk without stopping. Chill the dough well so the cookies keep their shape.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 150
Sugar: 10g
Sodium: 100mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 0g
Protein: 2g
Cholesterol: 25mg

Keywords: lemon cookies, lemon curd, spring dessert