These Lemon Curd Cookies are delicate, buttery cookies with a soft and slightly flaky texture, filled with bright, tangy lemon curd. Unlike cookies that simply act as a base, these melt-in-your-mouth treats shine on their own while perfectly complementing the sweet citrus filling. Every bite delivers a balance of richness and freshness, making them ideal for any occasion.
Who Is This Recipe For?
This recipe is perfect for:
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Lemon lovers who enjoy fresh, citrusy desserts
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Home bakers looking for elegant but easy cookies
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Holiday bakers and special occasion hosts
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Anyone who prefers soft, tender cookies over crunchy ones
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Beginners wanting a reliable thumbprint-style cookie
Whether for tea time, dessert tables, or gifting, these cookies always impress.
Why It’s Great
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Soft & Tender Texture: Not dry or hard—perfectly buttery
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Bright Lemon Flavor: Fresh zest and juice enhance every bite
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Simple Ingredients: Pantry staples with gourmet results
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Beautiful Presentation: Ideal for parties and holidays
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Customizable: Works with homemade or store-bought lemon curd
Ingredients
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1 cup unsalted butter, softened
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½ cup granulated sugar
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2 large egg yolks
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1 tablespoon grated lemon zest
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1 tablespoon fresh lemon juice
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½ teaspoon kosher salt
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2½ cups all-purpose flour
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1 cup lemon curd (homemade or store-bought)
Kitchen Equipment Needed
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Mixing bowl
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Hand mixer or stand mixer
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Measuring cups and spoons
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Baking sheets
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Parchment paper or nonstick liners
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Spoon or small scoop
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Small round tool or spoon for indentations
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Cooling rack
How to Make Lemon Curd Cookies
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Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or nonstick liners.
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In a large bowl, beat the softened butter and sugar until light and well combined.
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Mix in the egg yolks, lemon zest, lemon juice, and salt until smooth.
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Gradually add the flour, mixing just until soft clumps form. Gently bring the dough together without overmixing.
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Roll scant tablespoons of dough into 1-inch balls and place them on the prepared baking sheets, spacing about 1 inch apart.
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Using a floured finger or the back of a small spoon, press a deep indentation into the center of each cookie.
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Bake for 18–20 minutes, until the bottoms are lightly golden and the cookies are set.
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Remove from the oven and immediately spoon lemon curd into each indentation.
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Return cookies to the oven for 2 more minutes to gently set the curd.
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Cool slightly, then dust edges with powdered sugar before serving.
Storage
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Room Temperature: Store in an airtight container for up to 2 days.
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Refrigerator: Keep refrigerated for up to 5 days due to the lemon curd filling.
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Freezer: Freeze unfilled cookies for up to 2 months. Add curd after thawing and reheat briefly.
FAQ
Can I use store-bought lemon curd?
Yes, high-quality store-bought lemon curd works perfectly.
Why only egg yolks?
Egg yolks create a richer, more tender cookie texture.
Can I make the dough ahead of time?
Absolutely. Refrigerate the dough for up to 24 hours before baking.
Can I use another filling?
Yes—raspberry jam, apricot preserves, or orange curd are great alternatives.
Conclusion
These Lemon Curd Cookies are the perfect blend of buttery softness and vibrant citrus flavor. Elegant yet easy, they’re ideal for holidays, gatherings, or whenever you crave something sweet and refreshing. Once you try them, they’ll quickly become a favorite in your cookie collection.
