Introduction

These Lemon Curd Cookies are a bright and buttery treat with a soft, tender texture and a tangy lemon curd center. Perfect for springtime gatherings or whenever you want a refreshing sweet bite.

Lemon Curd Thumbprint Cookies Recipe - Recipe Image

Ingredients

113 g (8 tablespoons) unsalted butter, room temperature
110 g powdered sugar
Zest of 1/2 a large lemon
1/2 teaspoon vanilla extract
1 large egg (about 50 g), room temperature
1/2 teaspoon salt
1/2 teaspoon baking powder
175 g all-purpose flour
2 large eggs (for lemon curd)
1 large egg yolk (for lemon curd)
100 g granulated sugar (for lemon curd)
77 ml (1/3 cup) fresh strained lemon juice (for lemon curd)
2 tablespoons unsalted butter (for lemon curd)

Instructions

Step 1: In a stand mixer fitted with a paddle attachment, combine the butter, powdered sugar, and lemon zest. Mix on low speed until smooth and creamy.
Step 2: With the mixer on low, add the vanilla. Gently whisk the egg in a bowl with a fork and add it gradually to the mixer until fully incorporated.
Step 3: In a separate bowl, combine salt, baking powder, and flour. Add the dry ingredients to the wet mixture in three additions, mixing on low after each addition until no dry streaks remain. Do not overmix.
Step 4: Using a 1-tablespoon scoop, portion the dough onto a lined baking sheet. Roll each portion between your hands to form smooth balls. Press the back of a floured teaspoon or melon baller into the center of each ball to create a deep indentation.
Step 5: Cover the tray and refrigerate the cookie dough balls for 1 to 2 hours.
Step 6: Preheat the oven to 350°F (177°C). Arrange the cookies on a parchment-lined tray, spacing them about 2 inches apart. Bake for 8 to 10 minutes until the edges just begin to color.
Step 7: After baking, if the indentations have puffed up, gently press them again with a clean spoon or melon baller. Let the cookies cool on the baking tray for 5 minutes, then transfer them to a rack to cool completely.
Step 8: To make the lemon curd, whisk together the eggs, egg yolk, lemon juice, and granulated sugar in a heat-safe bowl.
Step 9: Prepare a double boiler by bringing 1 to 2 inches of water to a simmer in a small pot. Place the lemon mixture bowl over the pot, making sure the bottom of the bowl does not touch the water.
Step 10: Whisk the lemon mixture continuously until it thickens and turns pale, about 10 minutes.
Step 11: Remove from heat and whisk in the 2 tablespoons of butter until melted and fully combined.
Step 12: Strain the lemon curd through a fine mesh sieve into a clean bowl. Cover the surface with plastic wrap to prevent a skin from forming and refrigerate for 30 minutes to cool.
Step 13: Once the curd is cool, spoon it into a piping bag and cut a small opening. Pipe the lemon curd into the indents of each cookie.
Step 14: Optionally, dust the filled cookies with powdered sugar. Cover and chill the cookies for at least an hour to let the curd set.

Tips & Variations

Chilling the cookie dough before baking helps maintain the indent shape during baking.
Use fresh lemon juice for the brightest citrus flavor in the curd.
If you don’t have a piping bag, a zip-top bag with a small corner cut off works well for filling the cookies.
Try adding a little lemon zest to the lemon curd for extra zing.

Storage

Store unfilled cookies in an airtight container at room temperature for up to one week, or freeze for up to one month. Once filled with lemon curd, keep the cookies refrigerated and consume within one week. Filled cookies can also be frozen for up to one month; thaw in the fridge before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice provides the best flavor and acidity for the curd, but bottled lemon juice can be used in a pinch. Just make sure it is 100% lemon juice without added preservatives.

How do I keep the lemon curd from curdling?

Whisk the lemon curd mixture constantly over gentle heat to prevent the eggs from scrambling. Use a double boiler or a heat-safe bowl over simmering water and remove promptly once thickened.

Lemon Curd Thumbprint Cookies Recipe

Print Recipe

★★★★★

4.7 from 77 reviews

These Lemon Curd Cookies feature a buttery, tender cookie base perfectly complemented by a vibrant, tangy homemade lemon curd filling. The cookies are thumbprint-style with an indented center filled with silky lemon curd, creating a delightful combination of sweet and tart flavors. Ideal for spring or summer gatherings, these cookies balance creamy texture and refreshing citrus notes.

Author: zara
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 2 hours 40 minutes
Yield: About 15 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cookie Dough

113 g (8 tablespoons) unsalted butter, room temperature
110 g powdered sugar
Zest of 1/2 a large lemon
1/2 teaspoon vanilla extract
1 large egg (approx 50 g), room temperature
1/2 teaspoon salt
1/2 teaspoon baking powder
175 g all-purpose flour

Lemon Curd

2 large eggs
1 large egg yolk
100 g granulated sugar
77 ml (1/3 cup) fresh strained lemon juice
2 tablespoons unsalted butter

Instructions

Make the Cookie Dough: In a stand mixer fitted with a paddle attachment, combine the butter, powdered sugar, and lemon zest. Mix on low speed until the mixture is smooth and creamy.
Add Vanilla and Egg: With the mixer running on low, add the vanilla extract. Gently whisk the egg in a separate bowl and gradually pour it into the mixer a little at a time until the dough is smooth and well combined.
Incorporate Dry Ingredients: In a separate bowl, stir together the salt, baking powder, and flour. Add the dry ingredients to the mixer in three additions, mixing on low until the dough has absorbed them fully and no dry streaks remain. Avoid overmixing to keep cookies tender.
Shape the Cookies: Using a 1 tablespoon scoop, portion the dough onto a lined sheet tray. Roll each dough ball between your hands until smooth and round. Using the back of a round teaspoon or a melon baller dipped in flour to prevent sticking, make a deep indentation in the center of each cookie ball.
Chill the Dough: Cover the tray and refrigerate the shaped cookies for 1 to 2 hours to firm up, which helps maintain the indentation shape during baking.
Preheat and Prepare for Baking: Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper and arrange the chilled cookie dough balls at least 2 inches apart to allow for slight spreading. You should fit about 15 cookies on a half sheet pan.
Bake the Cookies: Bake for 8 to 10 minutes, or until the edges show just a hint of color. If the indentations puff up during baking, press them down gently again with the back of a teaspoon or melon baller immediately after removing from the oven.
Cool the Cookies: Let the cookies cool on the baking tray for about 5 minutes before transferring them to a wire rack to cool completely.
Prepare the Lemon Curd Filling: In a medium heat-safe glass bowl, whisk together the egg yolk, whole eggs, lemon juice, and granulated sugar until fully combined.
Cook Lemon Curd: Fill a small pot with 1-2 inches of water and bring to a simmer over medium-high heat. Reduce heat to maintain a simmer. Place the bowl with the lemon mixture over the pot as a double boiler, making sure the bowl does not touch the water.
Thicken the Curd: Whisk the lemon mixture continuously for about 10 minutes until it thickens and turns pale in color.
Finish the Curd: Remove the bowl from heat and whisk in the butter until melted and fully incorporated, which will smooth out the curd.
Strain and Chill: Pour the lemon curd through a fine mesh strainer into a heat-safe bowl to remove any cooked egg bits. Cover the surface of the curd directly with plastic wrap to prevent skin formation and refrigerate for at least 30 minutes to cool and set.
Fill the Cookies: Transfer the cooled lemon curd to a piping bag fitted with a small round tip. Pipe the curd into the indentations of the cooled cookies evenly.
Optional Finishing Touch: Dust the filled cookies lightly with powdered sugar for an elegant finish.
Set the Filling: Place the filled cookies in a covered container and chill for at least 1 hour to let the lemon curd set firmly.
Storage: Store filled cookies in the refrigerator for up to one week. For longer storage, freeze the cookies (unfilled or filled) for up to one month. Allow to thaw before serving.

Notes

For best results, use room temperature butter and eggs to ensure smooth mixing.
Dipping the spoon or melon baller in flour before making indentations prevents sticking and helps maintain a clean shape.
Do not overbake the cookies; they should have barely colored edges to keep them tender.
If the lemon curd thickens too much, whisk gently over low heat or add a splash of lemon juice to loosen.
Plastic wrap pressed directly on the lemon curd prevents a skin from forming and keeps the curd silky.
Cookies can be made ahead and frozen either plain or filled; thaw overnight in the fridge before serving.

Keywords: lemon curd cookies, thumbprint cookies, lemon cookies, citrus dessert, homemade lemon curd, spring cookies