Name: The Best Lemon Curd Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 36 cookies
Cuisine: American
Ingredients: 270 grams all-purpose flour; 2 teaspoons cornstarch; 0.5 tsp Kosher salt; 1 tsp lemon zest lemon; 133 grams granulated sugar; 226 grams unsalted butter; 2 egg yolks; 1 tsp vanilla bean paste; 120 milliliters lemon curd

From the Cook

1/4

The Best Lemon Curd Cookies

Sunday Table Verified

Ingredients

Warning0 allergens identified

Instructions

Visit Blog

Instructions

In a small bowl, whisk together the flour, cornstarch, and Kosher salt. Pour a few Tablespoons of granulated sugar into a shallow bowl. Set aside. Then, line 2 sheet pans with parchment paper.

Pour the sugar and lemon zest into a large mixing bowl. Using clean hands, "rub" the sugar and lemon zest together until it's very fragrant and the lemon zest has released its oils, about 1-2 minutes.

Add the butter to the lemon sugar. Using a hand mixer or stand mixer, beat the butter and sugar together until it's pale and fluffy, about 3-4 minutes. Mix in the egg yolks and vanilla bean paste.

Add the flour mixture and gently beat the dough. It will be crumbly. Once you have large chunks of dough, use a rubber spatula to mix the dough just until it's smooth and combined.

Using a #60 cookie scoop (1 tablespoon), scoop the dough into balls. Roll the cookie dough balls until they're very smooth and then roll the cookie dough balls in the bowl of granulated sugar.

Place the cookie dough balls about 2 inches apart on the prepared sheet pans. (You should be able to fit 12 cookies to a pan.) Using the bottom of a teaspoon, evenly press an indent into the center of each cookie. Repeat with the remaining cookie dough.

Transfer the prepared cookies to the freezer or refrigerator. Freeze the cookie dough for 30 minutes or refrigerate for 1 hour. Meanwhile, preheat the oven to 350°F (177°C).

Once the dough is chilled, remove it from the fridge or freezer. Fill a piping bag with lemon curd. Then, fill the center of each cookie with about 1/2 teaspoon of lemon curd. (You can also use a teaspoon to spoon the lemon curd into the centers of the cookies.)

Bake the cookies for 11-12 minutes, until the bottoms of the cookies are a light golden-brown and the filling is set. (It may bubble up in the oven, but it should not overflow.) Let the cookies cool on the sheet pan for about 5 minutes. Then, transfer the cookies to a wire rack to cool completely. Transfer the cookies to an airtight container and refrigerate for up to 5 days. Enjoy!

Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Chill Dough for Perfect Shape 🧊
Refrigerate the shortbread dough for at least 2 hours before baking to prevent spreading and maintain defined thumbprint indentations throughout baking.
Toast Lemon Zest First 🍋
Bloom your lemon zest in melted butter for 30 seconds before mixing into the dough to intensify citrus flavor and release aromatic oils.
Room Temperature Everything 🌡️
Bring egg yolks, butter, and lemon curd to room temperature before combining to ensure smooth, emulsified filling and even baking without dry spots.
Create Deep Wells Strategically ⭕
Make thumbprint indentations halfway through baking rather than before, as this prevents them from closing up while the dough sets and allows optimal curd filling depth.
Use Cornstarch for Stability ✨
The cornstarch in this recipe reduces gluten development for tender cookies; don't skip it or overmix, as this will toughen the delicate shortbread texture.