Best Lemon Curd Cookies Recipes

LEMON CURD COOKIES

Steps:

• Cream butter and sugar until light and fluffy. Beat in egg and extracts. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Stir in pecans. Divide dough in half; shape into logs. Wrap each in plastic. Refrigerate until firm, 1-2 hours., Preheat oven to 350°. On a floured surface, roll each portion to 1/8-in. thickness. Cut with a floured 3-in. fluted round cookie cutter. With a floured 1/2-in. round cookie cutter, cut out centers of half the cookies. Place solid and window cookies 1 in. apart on ungreased baking sheets. Bake until lightly browned, 10-12 minutes. Remove to wire racks to cool., For filling, combine sugar, cornstarch and salt in a small saucepan. Stir in lemon juice until smooth. Over medium heat, cook and stir until slightly thickened and bubbly, about 2 minutes. Stir a small amount of hot mixture into egg yolks. Return all to pan. Bring to a gentle boil, stirring constantly until mixture reaches 160° and coats the back of a metal spoon, about 2 minutes longer. Remove from heat; stir in butter and lemon peel. Pour into a bowl; cover surface with plastic wrap. Chill 2-3 hours (mixture will be thick)., Spread 1 tablespoon filling on bottoms of solid cookies; top with window cookies, pressing down lightly. Sprinkle with confectioners' sugar. Refrigerate.

SHORTBREAD THUMBPRINT COOKIES WITH LEMON CURD

Steps:

• Combine butter, sugar, and almond extract for cookies in a bowl. Beat with an electric mixer on medium speed, scraping the bowl often, until creamy. Reduce speed to low and slowly add flour, a little at a time. Mix well.
• Cover and refrigerate for at least 2 hours.
• Preheat the oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
• Remove dough from the refrigerator and roll into 1-inch balls. Place 2 inches apart on the prepared cookie sheets. Make an indentation in the center of each cookie with your thumb or a spoon.
• Bake in the preheated oven, 9 to 10 minutes. Add about 1/2 teaspoon lemon curd to each indentation and continue to bake until edges are golden, 5 to 8 minutes more. Let stand for 1 minute on the cookie sheets then remove to wire racks to cool completely.
• While cookies are cooling, beat powdered sugar, milk, and almond extract for glaze together in a small bowl until smooth. Drizzle over cooled cookies.

LAVENDER-LEMON CURD THUMBPRINT COOKIES

Steps:

• Line two baking sheets with parchment paper.
• Cream butter, brown sugar, and white sugar in a bowl. Mix in egg yolks, lavender, vanilla, and almond extract until combined.
• Whisk together flour, cornstarch, and salt in a separate bowl. Add to butter mixture and mix to combine.
• Roll dough into 1-inch balls and place 2 inches apart on the prepared baking sheets. Use your thumb (or another utensil, like the bottom of a shot glass) to make indentations in the center of each cookie. Add enough lemon curd to completely fill each indentation. Place baking sheets in the refrigerator to chill for 20 minutes.
• Preheat the oven to 375 degrees F (190 degrees C).
• Remove baking sheets from refrigerator and lightly drizzle each cookie with honey.
• Bake in the preheated oven until cookies begin to turn golden brown, 10 to 12 minutes. Allow to cool on baking sheet for several minutes before transferring to cooling rack.

LEMON CURD THUMBPRINT COOKIES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Beat butter and sugar together in a bowl until thoroughly creamed. Gradually mix in flour, 1 cup at a time. Add lemon zest and mix until well blended.
• Roll dough into 1-inch balls and place on an ungreased cookie sheet. Make an indention into the center of each using your thumb. Put a small spoonful of lemon curd into the depressions.
• Bake in the preheated oven until edges are golden, 15 to 20 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

LEMON BASIL CURD BUTTER COOKIES FROM THE COOKIE BOOK

Steps:

• To make the curd, place the granulated sugar and lemon zest in the bowl of a food processor fitted with the blade and pulse several times to combine. Add in the powdered sugar, eggs, egg yolk and lemon juice and run the machine for 30 to 60 seconds or until combined. Add in the flour and run the machine for 30 seconds more.
• Strain the mixture into a heavy-bottomed saucepan over medium heat. Add the basil and butter and stir constantly for 6 to 8 minutes or until thickened. Strain once again if the mixture developed any lumps and immediately place in a small, heat-safe bowl and cover with plastic wrap, directly on the surface of the curd. Place in the fridge to chill completely.
• To make the cookies, if your butter isn't super soft, heat it in the microwave on high for 5 to 10 seconds. In an electric stand mixer fitted with the paddle, add the butter, powdered sugar and lemon zest and run the machine on medium for 4 minutes or until smooth. With the machine on low, add in the egg, egg yolk, milk, vanilla and salt and run the machine on low for several minutes more. Make sure to scrape down the sides and bottom of the bowl so that everything is incorporated. The mixture may look curdled. Dump in the flour and run the machine on the lowest setting until the dough comes together.
• Place a silicone baking mat on the counter and then place a piece of parchment paper on top, lightly flouring it. Set the dough on top and sprinkle with a bit more flour. Rub some flour over your rolling pin and roll the dough to 1/4-inch (0.7-cm) thickness. Use the parchment paper to transfer it onto a baking sheet and chill in the freezer for 15 to 20 minutes or in the refrigerator for 30 to 40 minutes.
• Preheat your oven to 350°F (177°C) and line several baking sheets with parchment paper. Grab a 1 3/4-inch (4.5-cm) round cookie cutter and a 1 1/4-inch (3.3-cm) round cookie cutter. Cut as many 1 3/4-inch (4.5-cm) circles out of the dough as you can. Re-roll the scraps and cut as many from that dough. Use the 1 1/4-inch (3.3-cm) cutter to cut smaller circles out of half of the 1 3/4-inch (4.5-cm) circles. Place all of the cookies, including the small circles from the cut-out cookies, on the prepared baking sheets with 1 1/2 inches (3.7 cm) between each cookie, and freeze for 10 minutes or refrigerate for 20 minutes.
• Bake one sheet at a time in the center of the oven for 8 to 9 minutes. Let cool on the baking sheet. To assemble, for the larger cookies, smear some curd on the solid circle and top with an 'O' shaped cookie. For the smaller cookies, smear some curd on one cookie and top with a same-sized cookie.
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LEMON CURD AND STEM GINGER WHITE CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line 2 large baking sheets with parchment.
• Whisk together the flour, salt and baking soda in a medium bowl and set aside.
• Place the butter, brown sugar and granulated sugar into a stand mixer and beat on medium-high speed until combined. Scrap down the sides and mix briefly. Add the vanilla and eggs and beat on medium-high until combined. Mix in the lemon curd, stem ginger and lemon zest.
• Lower the speed to medium and slowly beat in the flour mixture in 2 batches. Fold in the white chocolate chips.
• Scoop 6 heaping tablespoons of dough onto each prepared baking sheet, about 2 inches apart. Bake until golden brown, 11 to 15 minutes. Let cool on the baking sheets for 15 minutes before transferring to a rack to cool completely. Store in an airtight container for up to 3 days.

ENGLISH LEMON-CURD COOKIES

Steps:

• Dough: Combine flour, salt and baking powder in bowl.
• Beat butter and sugar in large bowl until creamy.
• Beat in egg, lemon extract and vanilla until fluffy.
• Stir in flour mixture and pecans.
• Divide dough in half; shape into disks.
• Wrap in plastic wrap.
• Refrigerate 1 hour.
• Heat oven to 350 degrees.
• On lightly floured surface with floured rolling pin, roll half of dough 1/8 inch thick.
• With floured 3-inch fluted round cookie cutter, cut out dough.
• Place, 1 inch apart, on ungreased baking sheets.
• With floured 1 ½-inch round cookie cutter, cut out centers from half the cookies.
• Reroll centers and trimmings.
• Repeat with other half of dough.
• Bake in 350 degree oven 12 to 15 minutes, until lightly browned.
• Cool on racks.
• Store at room temperature or freeze.
• Curd:
• Micro wave method: using the ingredients called for here and cook as directed in Recipe #61278.
• or.
• Combine sugar, cornstarch, lemon juice, rind and butter in saucepan.
• Place pan in skillet half filled with simmering water over medium-low heat.
• Whisk in yolks; cook, stirring constantly, until thickened enough to coat spoon, 5 minutes (temperature should read 160 degrees); do not boil.
• Pour into small bowl; cover surface directly with plastic wrap.
• Refrigerate to chill, 2 hours.
• Sprinkle confectioners' sugar on cookies with cut-out centers.
• Spread 1 tablespoon curd over each cookie without cut-out center; top with sugared cookie, pressing lightly to form sandwich.

LEMON TEA COOKIES WITH LEMON CURD FILLING

Steps:

• In large bowl, beat butter, 1/3 cup powdered sugar and the vanilla with electric mixer on medium speed until well blended. Stir in flour until dough forms. Cover; refrigerate 30 minutes for easier handling.
• Heat oven to 350°F Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 2 inches apart. Press thumb into center of each ball to make indentation.
• Bake 8 to 10 minutes or until light golden brown. Immediately remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
• Fill cookies with lemon curd. Sprinkle powdered sugar over cookies.

PETITE LEMON CURD COOKIES

Steps:

• Prepare cookie dough:
• Follow recipe for basic butter cookies, forming dough into 2 balls (instead of a log) and flattening each into a 6-inch disk. Chill disks, wrapped in plastic wrap, until firm, at least 1 hour.
• Make lemon curd:
• Simmer lemon juice, zest, sugar, butter, cornstarch, and salt in a 2-quart heavy saucepan over moderately high heat, whisking constantly, 1 minute. Lightly beat yolks in a small bowl, then add 1/4 cup lemon mixture, whisking. Add yolk mixture to remaining lemon mixture, then reduce heat to low and cook, whisking constantly, until curd is thick enough to hold marks of whisk, about 2 minutes. Transfer to a bowl, then cover surface with plastic wrap and chill while rolling out dough.
• Roll out dough:
• While oven preheats, roll out 1 piece of dough (keep remaining dough chilled) into a 9-inch round (slightly less than 1/4 inch thick) on a well-floured surface with a well-floured rolling pin. (If dough becomes too soft to roll out, chill on a baking sheet until firm.) Cut out as many cookies as possible with cutter.
• Bake cookies, switching position of sheets halfway through baking, until edges are golden, 8 to 10 minutes. Dredge warm cookies in confectioners sugar until coated and transfer to a rack to cool completely. Make more cookies in same manner.
• Transfer lemon curd to pastry bag or plastic bag (snip an 1/8-inch opening in a corner of plastic bag). Put 1 cookie upside down on work surface and pipe about 1/2 teaspoon lemon curd onto cookie, then top with another cookie, right side up, to form a sandwich. Make more sandwiches in same manner.
• Just before serving, sift some remaining confectioners sugar over tops of sandwiched cookies.

POPPY-SEED COOKIES WITH MEYER LEMON CURD AND SWISS MERINGUE

Steps:

• Cookies: Whisk together flour, sugar, baking powder, salt, and poppy seeds in a large bowl. Make a well in center of mixture. Add butter, egg yolk, and vanilla to well, stirring with a wooden spoon or rubber spatula to combine. Knead a few times to form a cohesive dough, then transfer to a sheet of parchment or waxed paper. Form dough into a 12-inch-long, 1 1/4-inch-diameter log. (It's okay if it cracks in places.) Wrap in parchment, pressing top and sides to ensure a tight, uniform log. Refrigerate until firm, at least 1 hour and up to 2 days.
• Preheat oven to 350 degrees with racks in upper and lower third. Unwrap dough, cut into 1/4-inch-thick rounds, and space 1 inch apart on parchment-lined baking sheets. Bake, rotating pans halfway through, until cookies are firm in center and golden brown around edges, 12 to 15 minutes. Cool on baking sheets 5 minutes, then transfer to wire racks to cool completely.
• Curd: Beat together butter and sugar with a mixer on medium-high speed until light and fluffy. Reduce speed to low and add whole egg. When thoroughly combined, gradually add egg yolks, then lemon juice. (Mixture will appear curdled.) Transfer to a medium saucepan and cook over medium heat, stirring constantly, until mixture has thickened and coats the back of a wooden spoon, 5 to 7 minutes. Refrigerate curd until cold, about 2 hours.
• Swiss meringue: Whisk together egg whites, sugar, cream of tartar, and salt in a bowl set over a pot of simmering water until sugar is dissolved and a candy thermometer inserted into mixture reads 160 degrees. Remove from heat and beat with a mixer on high speed until stiff, glossy peaks form and mixture is cool, about 10 minutes.
• Assembly: Place cookies side by side on a baking sheet. Top each with 1 teaspoon curd. Place meringue in a pastry bag fitted with a 1/2-inch round tip (Ateco #806) or a gallon freezer bag with 1 corner snipped to make a 1/2-inch hole. Pipe spirals of meringue on top of each cookie. Lightly brown meringue in places with a small kitchen blowtorch.

LEMON CURD COOKIES

Steps:

• Measure the oats, cream and lemon curd into a small bowl and mix until combined. Cover the bowl with clingfilm until ready to use.
• Mix the sugar and butter with the lemon zest for a couple of minutes until fluffy, then add the flour and ground rice, mix until you have a soft dough.
• Roll into a cylinder about 5cm by 20cm long and wrap in cling film. Chill for at least an hour until firm.
• Heat the oven to 180C/350F/Gas 4-5, line a large baking sheet with baking parchment and slice the dough into 1cm discs. They may crumble as you cut them but you can just press the dough back together again. Space them well apart as they will spread a bit.
• Spoon a teaspoon of the oaty/lemon mixture on each circle of dough and spread it to the edges.
• Bake for 20-25 minutes or until the cookies have just risen and the tops are browning, you may need less time - keep your eye on them. Cool for a few minutes until placing on a wire rack to go cold.

LEMON 'CURD' COOKIES

Steps:

• Heat oven to 350ºF.
• Combine flour and salt. Beat butter and sugar in large bowl with mixer until light and fluffy. Blend in egg yolks and vanilla. Gradually add flour mixture, mixing well after each addition.
• Shape dough into 40 (1-inch) balls; place, 4 inches apart, on baking sheets. Press thumb into center of each ball.
• Bake 13 to 15 min. or until edges are lightly browned. Cool on baking sheet 1 min. Remove to wire racks; cool completely.
• Meanwhile, combine dry pudding mix and dry gelatin mix in medium bowl. Add boiling water; whisk 1 min. Refrigerate 15 min. or until slightly thickened.
• Spoon pudding mixture into centers of cookies, adding about 1/2 tsp. to each.