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Lemon Curd Cookies
Serves 15
30 mins prep
25 mins cook
55 mins total
These Lemon Curd Cookies have a soft, chewy lemon sugar cookie base that is topped with tangy lemon curd and finished with a dusting of powdered sugar. It’s basically sunshine captured in a cookie!
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For the Lemon Curd
For the Lemon Cookie Dough
Lemon Curd: Whisk together the egg yolks, sugar, cornstarch, and lemon juice in a medium-size saucepan. Place the mixture on the stove over low heat. Stir constantly with a heat-safe spatula and cook on low until the mixture thickens enough to coat the back of a spoon, about 10 minutes.
Once the curd has thickened, turn off the heat and stir in the butter.
Strain the lemon curd with a fine mesh sieve. Place plastic wrap directly on top of the curd and refrigerate for at least 2 hours, or until completely chilled.
Lemon Cookie Dough: Preheat oven to 350°F. Line 2 baking sheets with parchment paper or a silicone mat.
Combine the sugar and lemon zest with your fingers, rubbing to release the oils in the zest.
In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and the sugar mixed with the lemon zest until combined, about 1 minute. Scrape down the sides of the bowl then add the egg and vanilla. Mix until combined.
Scrape the sides of the bowl again then add the flour, cornstarch, baking soda, baking powder, and salt. Stir just until combined.
Scoop the cookies onto the prepared baking sheets, using a 3 Tablespoon (size 24 or 1.33 oz.) cookie scoop, and spacing them at least 2” apart (I fit 6 on a baking sheet). Press each dough ball down to flatten until they are about 2 ½” in diameter.
Bake the cookies for 12-14 minutes. Allow to cool completely before topping with lemon curd.
Top each cooled cookie with about 2 Tablespoons of lemon curd. Use the back of a spoon to spread the lemon curd to the edges of the cookie, leaving a small rim of the cookie showing.
Finish with a dusting of powdered sugar and enjoy!