The Best Lemon Curd Thumbprint Cookies
These soft and buttery lemon curd cookies are filled with tangy homemade lemon curd, making them the perfect sweet and zesty treat for any lemon lover!
Servings: 18 large cookies
Calories: 243kcal
Ingredients
For the lemon curd:
- ½ cup Sugar
- 1 Lemon zest from one lemon
- 3 Egg yolks large
- ¼ teaspoon salt
- ¼ cup Lemon juice
- ¼ cup Butter, unsalted unsalted
For the Lemon cookies:
- ¾ cup Sugar
- 1 tablespoon Lemon zest
- ½ cup Butter, softened
- 2 Eggs large
- 2 tablespoons Lemon juice
- 1 teaspoon Vanilla extract
- 2 cups + 3 tablespoons Flour
- ½ teaspoon Baking powder
- ¼ teaspoon Salt
Instructions
- Make the Lemon Curd: In a bowl, combine sugar and lemon zest. Rub together with fingertips to release the oils.
- Whisk in egg yolks and salt until pale and slightly fluffy.
- Heat lemon juice in a saucepan until just boiling. Slowly pour into the egg mixture, whisking constantly.
- Return mixture to saucepan. Cook over low heat, stirring constantly, until thickened (4–5 minutes). Do not boil. Remove from heat, stir in butter until smooth. Strain for a silky texture.
- Chill: Transfer to a bowl, press plastic wrap directly onto the surface, and let cool to room temperature.
- Make the Cookies: In a large bowl, combine sugar and lemon zest. Rub together with fingertips. Whisk in softened butter, eggs, lemon juice, and vanilla until smooth.
- In a separate bowl, whisk flour, baking powder, and salt. Fold into wet mixture until you get a soft, smooth dough. Cover and chill for at least 1 hour (or overnight).
- Assemble & Bake: Preheat oven to 350ºF (180ºC). Line two baking sheets with parchment paper.
- Scoop about 2 tablespoons of dough per cookie. Roll into balls, coat in powdered sugar, and place on prepared sheets.
- Use a ½-tablespoon measuring spoon to make a well in the center of each. Fill with 1 teaspoon lemon curd.
- Bake for 9–12 minutes, until cookies are set, edges crack slightly, and curd puffs up.
- Cool on the tray 5–10 minutes, then transfer to a wire rack.
Notes
- Chill the Dough: Chilling the dough prevents the cookies from spreading too much and helps maintain their shape. Don't skip this step.
- Fresh Lemons: For the best flavor, always use fresh lemon juice and zest. Bottled juice won't provide the same zing.
- Curd Thickness: Cook the lemon curd over low heat until thickened, but avoid boiling to prevent curdling.
- Consistency of Curd: Straining is optional but recommended for a smooth, bakery-style finish.
- Storage Tip: Store filled cookies in the fridge for up to 5 days, or freeze unfilled dough for up to 3 months.
- Got leftover egg whites? Here are some creative ideas What to Do with Leftover Egg Whites
Nutrition
Calories: 243kcal | Carbohydrates: 39g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 71mg | Sodium: 92mg | Potassium: 35mg | Fiber: 1g | Sugar: 15g | Vitamin A: 308IU | Vitamin C: 7mg | Calcium: 61mg | Iron: 2mg