Buttery shortbread cookies meet tangy lemon curd in this irresistible lemon curd cookies recipe. Made with butter, lemon zest, flour & curd.
You ever bite into something and instantly get transported? That’s what happened the first time I made these Lemon Curd Cookies. I was in my tiny kitchen on a Sunday afternoon, the kind where you’re not really planning to bake… but somehow you just have to. I’d just returned from the farmer’s market with a jar of homemade lemon curd—sunny yellow, tart, and magical. I couldn’t stop sneaking spoonfuls straight from the jar.
Then it hit me: why not bake something that could hold that curd like a little edible nest? That’s how these cookies were born. They’re soft, buttery, just a little crumbly—and that zippy, sweet lemon center? It’s like a tiny sunshine bomb. My sister tried one and immediately took the whole tin home, leaving me with crumbs and betrayal. So… I had to make another batch. And I didn’t mind one bit.
Why You’ll Love This Lemon Curd Cookies Recipe?
Let’s be real—these cookies are simple. But that’s their charm. They don’t rely on fancy techniques or hard-to-find ingredients. They’re the kind of cookie that looks sweetly rustic and feels nostalgic.
The cookie base is rich and buttery, with just the right amount of lemon zest to keep things bright. The lemon curd center is smooth, creamy, and tangy—basically, a lemon meringue pie without all the drama. You don’t need to be a pro baker to pull them off, and yet they look like you bought them at a boutique bakery downtown. What’s not to love?
Ingredient Notes:
Okay, let’s chat about what you’ll need. Nothing fancy—just cozy pantry staples with a citrusy twist.
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Unsalted Butter: Room temp is key. It makes the dough super smooth and easy to work with.
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Caster Sugar: Slightly finer than granulated, it blends easily. You can use powdered sugar too.
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Egg Yolk: Just the yolk gives richness without making the dough too wet.
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Lemon Zest & Juice: Fresh is best. Zest adds fragrance, juice brings that zippy punch.
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All-Purpose Flour: Good ol’ reliable. Sift it if you want a fluffier cookie.
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Salt: Just a pinch—but it balances all the flavors beautifully.
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Lemon Curd: Use store-bought or homemade if you’re feeling extra. Either way, it’s the star.
How To Make Lemon Curd Cookies?
Step 1. Prep your tray and preheat that oven.
Line your baking sheet with parchment paper and crank the oven to 350°F (or whatever cozy temp your oven bakes cookies best at—mine runs hot, so I sometimes go 340°F).
Step 2. Cream the butter and sugar.
Beat them until they’re pale and fluffy, like sunshine in a bowl. This takes about 2–3 minutes.
Step 3. Add the flavor power.
Toss in your egg yolk, lemon zest, lemon juice, and salt. Mix it until it smells like summer.
Step 4. Bring on the flour.
Add it gradually and mix on low until it looks like a crumbly mess. That’s a good sign. Press it together with your hands to form a dough ball. It’ll feel like soft clay.
Step 5. Roll and shape.
Scoop about a tablespoon of dough, roll into a ball, and place it on the tray. Leave a bit of space between each. Use your thumb or the back of a spoon to gently press an indent in the center of each one.
Step 6. Bake ’em.
Pop them in the oven for about 18–20 minutes. You want pale tops and just-golden bottoms.
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Step 7. Fill with lemon curd.
Once they cool a bit, reinforce any indents that puffed up. Then spoon in that glorious lemon curd. Try not to lick the spoon every time.
Step 8. Optional but cute: Dust with icing sugar.
Adds a pretty finish and a little sweet flair.
Storage Options:
These cookies keep really well—if you don’t eat them all in a day, that is. Store them in an airtight container in the fridge for up to 5 days. I like eating them cold, but you can bring them to room temp for a softer bite. Just don’t freeze them after adding the curd—it gets weird.
Variations and Substitutions:
Want to make this recipe your own? Go for it. Here’s how:
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Gluten-Free? Swap in a 1:1 gluten-free flour blend. They might spread a bit more but still taste amazing.
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Jam It Up: Don’t have lemon curd? Raspberry or apricot jam works beautifully.
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Zest Swap: Try orange or lime zest for a new citrus vibe.
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Nutty Idea: Add finely chopped almonds to the dough for extra texture.
What to Serve with Lemon Curd Cookies?
These cookies shine on their own but pair like a dream too.
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Tea Party Anyone? Earl Grey or chamomile plays really well with lemon.
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Coffee Break: A cappuccino or latte balances the tangy sweetness.
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Fruit Plate: Berries and melon with cookies? Brunch perfection.
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Whipped Cream Cloud: Add a small dollop on top and thank me later.
Frequently Asked Questions:
Can I use bottled lemon juice?
You can, but fresh lemon makes a huge difference. It’s brighter, more flavorful, and just… better. If you’re in a pinch, go for it, but maybe add a little extra zest to amp it up.
How far in advance can I make these?
You can bake the cookies a day or two ahead and fill them with curd just before serving to keep the centers glossy and fresh.
My dough was too crumbly—what went wrong?
Totally normal! It’s supposed to be on the drier side. But if it won’t come together at all, add a teeny splash of lemon juice or milk to help it bind.
So, what do you think? Do these lemon curd cookies sound like your kind of sunshine treat? I’d love to hear if you try them or put your own twist on the recipe. Snap a pic and tag me if you do—I’m all about cookie inspiration.
Can’t wait to hear what you think!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Zesty Lemon Curd Cookies
Ingredients
- 1 egg yolk exclude the white
- 1/2 tbsp grated lemon zest
- 1 tbsp fresh lemon juice
- 1/2 tsp salt
- 1/2 c room-temperature unsalted butter
- 1/4 c caster sugar powdered sugar is fine too
- 1 and 1/4 c all-purpose flour
- 1/2 c high-quality lemon curd
Instructions
- Preheat the oven. Get a baking tray ready by lining it with parchment paper.
- In a mixer blend the butter and sugar until they become smooth and pale.
- Next add the egg yolk, lemon zest, lemon juice and salt to the mixture. Mix everything well so that all the ingredients are thoroughly combined.
- Gradually incorporate the flour into the mixture while keeping the mixer at a low speed. Mix until clusters of moist dough form.
- Now gather the dough together gently with your hands. Shape it into a ball.
- To make each cookie take 1 tablespoon of dough roll it into a ball shape and place it on the tray. Repeat this process while leaving around 1 inch of space, between each ball.
- Using either a floured finger or the back of a spoon create indentations in each dough ball.
- Bake the cookies in the preheated oven for 18 to 20 minutes or until their bottoms turn lightly golden in color.
- Once baked to perfection remove them from the oven. If needed deepen any indentations that may have flattened during baking. Fill each indentation with lemon curd for added flavor.
- Allow time for your delicious cookies to cool down before serving. If desired you can dust them with icing sugar for a touch of sweetness.
- Indulge, in these Lemon Curd Cookies. Savor every bite!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
