Lemon Curd Cookies



  • 1 cup unsalted butter, softened
  • ½ cup granulated sugar
  • 2 large egg yolks
  • 1 Tbsp grated lemon zest
  • 1 Tbsp fresh lemon juice
  • ½ tsp kosher salt
  • 2½ cup all-purpose flour
  • 1 cup Lemon Curd, or store-bought


  • Heat oven to 350 degrees.
  • Line two half-sheet-pan baking sheets with parchment or nonstick liners.
  • Beat butter and sugar in a large bowl with mixer until well blended.
  • Beat in yolks, lemon zest, lemon juice, and salt.
  • Beat in flour just until moist clumps form. Gather dough together in bowl to bind.
  • Shape scant tablespoons of dough into 1-inch balls.
  • Place balls on prepared sheets, spacing them 1 inch apart.
  • Using a floured finger or something that will give a good round shape (I used the back of a small pestle), make a deep indentation in center of each ball.
  • Bake cookies until firm and lightly golden on bottom, about 18 to 20 minutes.
  • Remove cookies from oven and immediately fill indentations with curd.
  • Return to oven and bake 2 minutes longer to set curd.
  • Bake remaining cookies. Lightly dust edges with confectioners’ sugar before serving.
  • Serve. Enjoy!

Sharing the recipe is simple, click the f button below to share it with your friends. To print the recipe please click the green printer icon.