lemon curd cookies

These buttery shortbread cookies are filled with lemon curd, baked, and then drizzled with a vanilla-almond glaze. Lemon Curd Cookies have perfectly crisp edges with a soft and tangy center -- a lemon lover&#039;s dream treat!

Lemon Curd Cookies

(16 tablespoons) unsalted butter, (at room temperature)

white granulated sugar

almond extract, (optional (Note 1))

vanilla extract

cornstarch

fine sea salt

white all-purpose flour

lemon curd ((Note 2))

white granulated sugar, (for rolling the cookies in)

sugar

heavy whipping cream ((or 2 tablespoons whole milk))

drop pure almond extract ((add more or omit to personal preference))

lemons ((~3 tablespoons zest and 1/2 cup juice))

unsalted butter, (at room temperature)

eggs

LEMON CURD: Make the lemon curd at least one day in advance. To make the lemon curd: combine 1 and 1/2 cups sugar and lemon zest (zest of 3 lemons, about 3 tablespoons) in a food processor. Pulse 15-20 times and then pour into a medium-sized bowl. Add the room- temperature butter to that bowl and using a hand mixer, beat until light and creamy-- about 3-4 minutes. Beat in the eggs one at a time, mixing well between each addition. Add in the salt and 1/2 cup freshly squeezed lemon juice. Beat to combine.

LEMON CURD CONT.: Pour the mixture into a medium-sized saucepan and place over low heat. Stir constantly for about 10 minutes or until thickened. The curd must reach 170 degrees on a candy thermometer. (If it doesn&#039;t reach this heat, it won&#039;t properly set up). Pour curd through a fine mesh sieve and use a spatula to press it through the sieve into an airtight container. Place plastic wrap right on top of the curd (so the plastic wrap is touching the lemon curd; this keeps the lemon curd from developing a film) and cover the container with a lid. Refrigerate 8 hours or overnight before using. Lemon curd will stay fresh for 5-7 days in the fridge.

COOKIES: In a large bowl, add the room-temperature butter and sugar. Beat at medium speed until smooth and creamy, scraping the sides as needed. Add the almond, vanilla extract, cornstarch, and salt and mix until combined. Add flour to the bowl. Beat together at low speed, scraping bowl as needed, until all ingredients are combined. Do not over-mix the dough.

CHILL COOKIES: Shape the cookies into small balls -- the size of 1 tablespoon (using a  tablespoon measuring spoon to form and measure balls) and then roll the cookie dough balls in the 1/2 cup granulated sugar until generously coated. Next, gently indent the center of each cookie dough ball with your finger. Place these cookies 2 inches apart on a Silpat or parchment paper-lined baking sheet. Cover and refrigerate for 1 hour (or freeze for 30 minutes). Remove from the fridge and add completely chilled and thickened lemon curd to fill (but not over fill) the centers of all the cookies. Return the  cookies to the fridge for 10 more minutes.

BAKE: Preheat the oven to 350 degrees F. Bake the cookies for 8-10 minutes or until very lightly browned and the tops are no longer glossy (slightly under bake for soft and delicious shortbread cookies).

COOL COOKIES: Remove cookies to a cooling rack and allow them to cool completely. Meanwhile, prepare the glaze by whisking all the ingredients together in a bowl until smooth. (Add heavy whipping cream or milk until you&#x27;ve reached your desired consistency; I like the glaze on the thicker side, but you may want to add a bit more cream or milk).

GLAZE: Drizzle the glaze over the cookies (either drizzle with a spoon or transfer the glaze to a plastic bag and cut off the tip to pipe). Allow the glaze to set. Cookies are best enjoyed within 3-4 days; store in an airtight container at room temperature.

Lemon Thumbprint Cookies are buttery vanilla shortbread cookies filled with lemon curd and drizzled with white chocolate. They are so amazing, you&#x27;ll more than one batch!

Lemon Thumbprint Cookies

(227 g) unsalted butter, softened

(110 g) granulated sugar, packed

salt

(325 g) all-purpose flour

(57 g) lemon curd

(90 g) white chocolate chips

canola oil

Preheat the oven to 350ºF. Line 2 baking...

Preheat the oven to 350ºF. Line 2 baking sheet with parchment paper or silicone mat; set aside.In a large mixing bowl, beat together the butter and sugar with an electric mixer on medium speed until smooth and creamy, about 3 minutes

Beat in the egg yolks, vanilla, and salt....

Beat in the egg yolks, vanilla, and salt. Add the flour and mix just until blended. Scrape down the sides and bottom of the bowl as needed.

Shape the dough into 1 tablespoon size balls...

Shape the dough into 1 tablespoon size balls and place them 2 inches apart on the prepared baking sheet. Using your thumb or the back of a teaspoon, press a slight indention in the center of each ball. Take care not to press too far down. If the edges crack while making the indention, simply pinch them back together to smooth them out. Otherwise, the cracks are okay.

Fill the indents with 1/4 teaspoon lemon curd.

Bake for 12-14 minutes or until the bottom...

Bake for 12-14 minutes or until the bottom edges are lightly browned.

Cool the cookies on the pan for 5...

Cool the cookies on the pan for 5 minutes before transferring them to a wire rack to cool completely.

Combine the white chocolate and canola oil in...

Combine the white chocolate and canola oil in a microwave safe bowl. Heat on high for 30 seconds. Stir until melted. If additional heating is needed, do it in 10-second intervals. Stir well after each interval until the chocolate has melted completely.

Drizzle the melted white chocolate over cooled cookies...

Drizzle the melted white chocolate over cooled cookies and allow them to sit until the chocolate has set. You can place them in the refrigerator to set the chocolate quickly.

https://mediavine-res.cloudinary.com/video/upload/ftba1wqib1fbq6alqt9w.mp4

Lemon Thumbprint Cookies are buttery vanilla shortbread cookies filled with lemon curd and drizzled with white chocolate. They are so amazing, you'll want more than one batch!

This easy lemon curd cookies recipe is always so fun to make and eat! They’re shortbread cookies with lemon curd that is homemade or store-bought!! I know you&#039;ll love these lemon curd thumbprint cookies!

Lemon Curd Cookies Recipe - Shortbread Cookies with Lemon Curd Filling!

all-purpose flour

lemon

salted butter (room temperature)

½ tsp pure vanilla extract

lemon curd (store-bought or homemade (recipe follows))

turbinado sugar (for sprinkling)

lemons

eggs (beaten)

tbsp butter

Curd

To make lemon curd, heat zest, juice, sugar, and eggs in a medium saucepan over medium heat, whisking constantly.

Cook

Reduce heat to low and continue to cook mixture, whisking constantly, about 10 minutes or until thickened.

Butter

Remove from heat and add chunks of butter gradually, continuing to whisk as butter slowly melts.

Strain

Strain through a fine-mesh sieve and place in a bowl to cover and let cool. Chill at least one hour or overnight before using for cookies.

To make lemon curd cookies, place powdered sugar and lemon zest in a mixing bowl and press with a wooden spoon to release lemon oils.

Cream

Add softened butter and cream together about 3-5 minutes, or until mixture is light and fluffy. Mix in vanilla.

Gradually add flour and mix just until dough comes together. Chill dough in fridge for an hour.

Scoop

Scoop out one-inch dough balls and place 2 inches apart on a large baking sheet lined with parchment paper or a silicone liner. Chill any extra dough for the next batch.

Press

Use your thumb, the end of a wooden spoon, or a wine cork to press a shallow indentation into the middle of each cookie. Fill each indent with about ½ teaspoon chilled lemon curd.  If desired, sprinkle each cookie with raw sugar.

Preheat

Preheat oven to 350°F. Place baking sheet in freezer to chill for at least 15 minutes while the oven preheats.

Bake

Bake in preheated oven for 13 minutes, or until bottoms of cookies are lightly golden brown. Let cool on pan for 10 minutes, then transfer to a wire rack to cool completely.

https://www.youtube.com/watch?v=sU8lFvcGdT0

These thumbprint lemon curd cookies are so bright and citrusy! Easy recipe for lemon curd shortbread cookies with lemon curd filling!

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FULL PRINTABLE RECIPE: https://cheneetoday.com/lemon-curd-cookies/

2 ¼ cups (288 g) all-purpose flour - (288g)
1 tsp (5 ml) lemon zest - packed
1 cup (227 g) salted butter - cold, cubed
1 tsp (5 ml) pure vanilla extract
1 cup (115 g) powdered sugar - (115g)
½ cup (113 g) lemon curd - store-bought or homemade (recipe follows)
 turbinado sugar - for sprinkling

Lemon Curd
4 large lemons - zested and juiced
4 large eggs - beaten
1 cup (200 g) granulated sugar
6 tbsp (89 ml) salted butter - cubed

FULL INSTRUCTIONS AND TIPS: https://cheneetoday.com/lemon-curd-cookies/


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Lemon Curd Cookies - Easy Lemon-Filled Thumbprints! #shorts

These are THE BEST lemon cookies you’ll ever make. They’re perfectly zesty, buttery and so tender that they simply melt in your mouth, and they’re baked with generous dollop of tangy, creamy lemon curd in the centre. And in addition to their incredible flavour, they look gorgeous as well! If you love lemon desserts, you need to try this one.

Gluten Free Lemon Curd Cookies

g (½ cup) caster/superfine sugar

US large/UK medium egg yolks, room temperature

60 g (¼ cup) lemon juice

55 g (½ stick) unsalted butter, cubed

150 g (¾ cup) caster/superfine sugar

115 g (1 stick) unsalted butter, melted and cooled until warm

US large/UK medium eggs, room temperature

g (2 tbsp) lemon juice

vanilla bean paste ((or 1 tsp vanilla extract))

240 g (2 cups) plain gluten free flour blend

½ tsp baking powder

90 g (¾ cup) powdered/icing sugar,

It&#39;s best to minimise contact with metal when preparing the lemon curd to prevent it from developing a metallic aftertaste. Therefore, I don&#39;t recommend using a metal bowl, metal utensils (such as a metal whisk) or a metal/metal-coated saucepan.Instead, use a glass or ceramic bowl, a rubber spatula or a wooden spoon, and a non-metal saucepan such as one with a ceramic coating.

Add the sugar and lemon zest to a bowl, and use your fingertips to rub the zest into the sugar.Tip: This helps to release more essential oils from the zest and it will make your lemon curd extra fragrant.

Add the egg yolks and salt to the lemon-sugar, and mix or whip them until slightly fluffy and paler in colour (no need to use a stand or a hand mixer for this, just whisk them briefly together by hand with a silicone whisk, a rubber spatula or a wooden spoon).

In a saucepan over medium-high heat, cook the lemon juice until it only just comes to a boil.

Add the hot lemon juice to the egg yolk-sugar mixture in a slow drizzle, mixing constantly until you&#39;ve added all the juice.Tip: This tempers the egg yolks and reduces the chances of your lemon curd splitting or curdling when you cook it.

Return the mixture to the saucepan and cook it over low heat with constant stirring until thickened so that it thickly coats the back of a spoon or spatula. This should take about 4-5 minutes. Don&#39;t allow the lemon curd to come to a boil – you shouldn&#39;t see any bubbles forming.

Once thickened, remove from the heat and stir in the butter until it&#39;s fully melted.

Pass the lemon curd though a fine mesh sieve to remove the lemon zest – this will make it perfectly smooth and creamy (but you can skip this step if you don&#39;t mind the texture of the lemon zest).Tip: I don&#39;t recommend using a metal sieve, as contact with metal can give your lemon curd a slight metallic aftertaste. If possible, use a sieve with a plastic or silicone mesh.

Pour the finished lemon curd into a bowl or heat-proof container and cover it with a sheet of plastic wrap/cling film. Make sure that the plastic wrap/cling film is in direct contact with the surface of the lemon curd – this will prevent skin formation. Allow to cool completely to room temperature. (You can also prepare the lemon curd a day or two in advance and keep it in the fridge until needed.)

Lemon curd:

Add the sugar and lemon zest to a large bowl, and use your fingertips to rub the zest into the sugar. Tip: This helps to release more essential oils from the zest, and it will make your cookies even more lemony and aromatic.

Add the melted butter, eggs, lemon juice and vanilla, and whisk well until combined.

In a separate bowl, whisk together the gluten free flour blend, xanthan gum, baking powder and salt, and add them to the wet ingredients. 

Mix with a wooden spoon or a rubber spatula until you get a smooth, batter-like cookie dough.Tip: At this stage, the cookie dough will really be more like a batter – it will be very loose, soft and sticky, bordering on runny. That&#39;s how it should be. Don&#39;t add more flour!

Chill the cookie dough in the fridge for at least 2 hours before proceeding to the next step. You can also keep it in the fridge overnight if you want to bake the cookies the next day.Tip: In addition to firming up the cookie dough into something you can actually handle and shape into balls, chilling also ensures that the cookies won’t melt into puddles during baking.

Lemon cookie dough:

Adjust the oven rack to the middle position, pre-heat the oven to 350ºF (180ºC) and line two large baking sheets with parchment/baking paper.Tip: You will bake the cookies in two batches, so you can line two baking sheets if you have them on hand. Otherwise, just re-use the same baking sheet, but make sure to cool it completely before you place the next batch of unbaked cookies onto it.

Use a 2-tablespoon cookie or ice cream scoop to scoop out a portion of the cookie dough. Drop it directly into a bowl of powdered/icing sugar and roll it around until it’s evenly coated. The sugar coating will allow you to handle the cookie dough without it sticking, so you can roll it between your palms to form a perfectly round ball.Repeat with the rest of the cookie dough, you should get 16 cookies in total.

Place the sugar-coated cookie dough balls onto the lined baking sheets, with plenty of space between them, about 8 per baking sheet (as the cookies will spread during baking).

Use a ½-tablespoon measuring spoon to make an indent in the centre of each cookie dough ball (make sure that you press only halfway through each cookie dough ball, not all the way through).

Fill the cookies with about 1 (generous) teaspoon of lemon curd.

Bake one baking sheet at a time at 350ºF (180ºC) for 9-12 minutes or until the cookies have spread and cracked around the edges and the lemon curd centre is slightly puffed up but NOT visibly bubbling (this will ensure that it stays beautifully smooth and creamy).While the first batch of cookies is baking, keep the second baking sheet with the cookies in the fridge until needed.

The cookies will be very soft and delicate immediately out of the oven. Allow them to cool on the baking sheet for about 5-10 minutes before transferring them to a wire rack to cool completely.

These lemon curd cookies are amazing both warm and at room temperature, but I find them to be at their very best when they&#39;re chilled from the fridge.

Assembling &amp; baking the cookies:

The gluten free lemon curd cookies keep well in an airtight container at room temperature for 2-3 days, or in the fridge for up to about 1 week.

You might have some lemon curd left over – you can store it in an airtight container in the fridge for up to about 10 days.

Storage:

These lemon curd cookies have a tender, buttery thumbprint cookie filled with tangy homemade lemon curd and then dusted with powdered sugar!

lemon juice

lemon zest

unsalted butter (room temperature)

egg (room temperature)

all purpose flour

almond flour (substitute all purpose flour)

You can check out my full post on how to make lemon curd for extra tips and tricks!

Create a double boiler by bringing 1-2 inches of water to a simmer in a small saucepan. Place a heatproof glass bowl on top and make sure it&#39;s not touching the water.

Add the egg yolks, sugar, lemon juice, lemon zest, and salt into the top of your double boiler.

Whisk until completely combined and then continue to whisk as the lemon curd cooks (constant whisking prevents the lemon curd from curdling). Continue to whisk the lemon curd for 10-15 minutes or until it become thick and paler in color (it should be similar to the consistency of hollandaise sauce). If the lemon curd isn’t thickening, turn up the heat and constantly whisk.

Once thickened, remove the glass bowl from the heat. Cut the butter into chunks and whisk into the lemon curd until fully combined and smooth.

If desired, pass through fine mesh strainer and then pour into a glass jar. Let cool to room temperature and then cover and store in the fridge for up to a week.

Lemon Curd

Using a stand mixer fitted with the paddle attachment, cream together the softened butter and powdered sugar until light and fluffy. Then add in the egg and vanilla extract and mix until fully incorporated.

Fold in the flour, almond flour, and salt until just combined. The dough should come together and still be slightly sticky.

Line a baking sheet with parchment paper.

Scoop about 3 tablespoons of dough and roll into balls. I use a size 20 cookie scoop.

Lightly flour the back of a 1 tablespoon measuring spoon and press into your dough balls to flatten them slightly and create a deep divot in the top.

Place the baking sheet in the freezer for a minimum of 20 minutes (or the fridge for 40 minutes) before baking to allow the cookies to firm back up. This ensures the cookies won&#39;t spread during baking.

While the cookies are chilling, preheat your oven to 350°F.

Bake for 9-11 minutes or until the edges are set and just starting to brown. Bake on the middle rack of the oven and rotate the pan halfway through baking for the best results.

Let the cookies cool on the baking sheet for 2-3 minutes, then remove and let them finish cooling on a cooling rack.

Lightly dust the cookies with powdered sugar (optional).

Then fill with about 2 teaspoons of homemade lemon curd and enjoy!!

Store in the fridge for up to 5 days.

Thumbprint Cookies

I made this as part of a gift box for my friends and they all loved it! The instructions were clear and perfect! You were so right about the prettier version not being as easy to transport/package. But I went with that option anyway :D
My only feedback would be to fix the metrics conversion of flour. 2 cups is what the recipe needed. The equivalent in grams (250gm) made for a very sticky dough that couldn't be rolled.

Made these for a bridal shower and they were a hit!

These cookies are so good!  My family could not stop eating them and they started to disappear quickly!  Highly recommend making these guys!

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Top 5 lemon curd cookies recipes from across the web

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