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Lemon Curd Thumbprint Cookies Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. Thicken the Curd: Whisk the lemon mixture continuously for about 10 minutes until it thickens and turns pale in color.
  12. Finish the Curd: Remove the bowl from heat and whisk in the butter until melted and fully incorporated, which will smooth out the curd.
  13. 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.
  14. 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.
  15. Optional Finishing Touch: Dust the filled cookies lightly with powdered sugar for an elegant finish.
  16. 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.
  17. 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

Find it online: https://zarameals.com/lemon-curd-thumbprint-cookies-recipe/