Ultimate Homemade Lemon Curd Cookies: Zesty Shortbread Sandwich Delight
Indulge in these delightful Lemon Curd Cookies, where two tender, buttery layers of classic Shortbread Cookies embrace a luscious, homemade tangy Lemon Curd filling. These exquisite treats are not just cookies; they are a celebration of flavor and texture, making them perfect for an elegant afternoon tea, a special occasion, or as a charming addition to your holiday baking repertoire.
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Why You’ll Adore These Lemon Curd Sandwich Cookies
These Lemon Curd Shortbread Cookies are an absolute triumph for anyone who savors bright, citrusy flavors. They quickly become a favorite due to their irresistibly light, buttery shortbread base perfectly complemented by the vibrant, tangy homemade lemon curd filling. Each bite offers a delightful contrast: the crumbly, rich cookie yielding to a burst of zesty lemon. They are not only incredibly delicious but also surprisingly simple to create, making them ideal for both seasoned bakers and beginners alike.
Beyond their stunning appearance, these lemon sandwich cookies are versatile. They serve as an impressive treat for a sophisticated afternoon tea party, a thoughtful homemade gift, or a standout contribution to any Holiday cookie exchange. The balance of sweet and tart, combined with their elegant presentation, makes them truly special for any occasion. Once you taste the fresh, bright flavors of these lemon cookies, you’ll understand why they’re so beloved.
Discover More Lemon Curd Delights:
- Mini Lemon Cheesecakes with Tangy Curd
- Elegant Lemon Curd Tartlets
- Light and Airy Lemon Mousse
- Classic Lemon Curd Tart
Essential Ingredients for Perfect Lemon Curd Cookies
Crafting these exquisite Lemon Curd Shortbread Cookies requires a handful of basic pantry staples, plus of course, the star of the show: fresh lemon curd. Here’s what you’ll need for both the rich shortbread and the vibrant filling:
(Detailed quantities for both the lemon curd and the shortbread dough can be found in the recipe card below)
- Butter: Opt for unsalted butter, softened to room temperature. This is crucial for achieving a smooth, well-incorporated dough without lumps, ensuring your shortbread cookies are perfectly tender.
- Icing Sugar: Also known as Confectioner’s Sugar or Powdered Sugar. Sifting is highly recommended to prevent lumps and ensure a silky-smooth cookie dough.
- Egg Yolk: For the shortbread, we use only the egg yolk, which contributes to the cookie’s richness and helps create that melt-in-your-mouth texture. Remember to have it at room temperature. Save the egg white for another delicious recipe!
- Lemon Zest: A generous amount of fresh lemon zest is key to infusing the cookies with a bright, aromatic lemon flavor that truly stands out. Be sure to use organic lemons if possible. Reserve the juice from your fresh lemons to create your homemade lemon curd.
- Flour: Standard Plain or All-Purpose Flour works perfectly for these shortbread cookies. You might also consider adding a small pinch of salt to enhance the overall flavor profile. (Note: This recipe has not been tested with gluten-free flour alternatives).
- Lemon Curd: While store-bought lemon curd is convenient, I strongly advocate for preparing your own tangy lemon curd from scratch. It offers unparalleled freshness and allows you to customize the tanginess to your liking. Homemade curd typically consists of egg yolks, sugar, fresh lemon juice (and optional zest), and butter. For these sandwich cookies, I often add a touch of cornstarch to the curd to give it a slightly thicker, more stable consistency, which is ideal for a filling, but this step remains optional.
Don’t let those leftover egg whites go to waste! From both the shortbread dough and the lemon curd, you’ll accumulate a few. They are perfect for whipping up a small batch of elegant Financiers Cakes or a light meringue.
Optional Additions & Flavor Variations
Feeling adventurous and want to experiment with different flavors? Replace the classic lemon curd filling with my homemade Orange Curd for a sweeter, sunnier twist, or my exotic Passion Fruit Curd for a tropical tang. For a different cookie base, consider using my vibrant Lemon Poppy Seed Shortbread Cookies instead of the plain butter cookies, adding an extra layer of texture and flavor.
To intensify the citrus notes in the shortbread dough, a few drops of pure lemon extract can be added. Alternatively, for a warmer, classic aroma, half a teaspoon of vanilla extract can be incorporated into the cookie dough mixture.
Crafting Your Lemon Curd Cookies: A Step-by-Step Guide
Preparing Your Zesty Homemade Lemon Curd
If you’re opting for the superior flavor of homemade lemon curd (and I highly recommend it over store-bought!), begin with this step. The curd needs ample time to chill and firm up, ideally for at least a couple of hours, before it can be used as a creamy filling for your lemon curd cookies.
- Photo 1: In a small saucepan, combine the fresh Lemon Juice, egg yolks, sugar, and the optional cornstarch (for added thickness). Whisk these ingredients together until thoroughly combined. Then, set the saucepan over very low heat. Continue whisking constantly for approximately 5 minutes, or until you observe the liquid beginning to visibly thicken. The continuous whisking prevents the eggs from scrambling and ensures a smooth consistency.
Important Note: Always avoid using an aluminum saucepan when preparing lemon curd. The acidity of the lemon juice can react with the aluminum, potentially imparting an undesirable metallic taste to your delicate curd.
- Photo 2: Gradually add the cubed butter into the mixture, a small amount at a time. Allow each addition of butter to fully melt and incorporate into the curd before adding the next piece. This gradual method helps maintain the curd’s emulsion. At this stage, you can also stir in any extra lemon zest for an intensified citrus aroma, if desired.
- Continue to cook the curd on very low heat for about 10 more minutes, or until it reaches a noticeably thicker consistency. It is vital to whisk continuously throughout this stage to prevent the curd from sticking or burning at the bottom of the saucepan.
- Photo 3: To accurately determine if your lemon curd is perfectly cooked, try the “spoon test.” Dip the back of a spoon into the curd, then draw a clear line through the curd with your finger. If the line remains distinct and the curd does not drip back into the gap, it’s ready. Alternatively, use a thermometer; the curd is properly cooked when it reaches a temperature of approximately 82°C (180°F).
- Photo 4: For an exceptionally smooth and lump-free curd, consider pouring the freshly cooked lemon curd through a fine-mesh sieve. This step will catch any tiny bits of cooked egg or small lumps that may have formed.
Once strained, transfer the curd into a clean jar, an airtight container, or a small bowl. Cover the surface of the curd directly with plastic wrap to prevent a skin from forming. Place it in the refrigerator to chill for a minimum of 2 hours, or until it is firm enough to be used as a filling.
Crafting the Buttery Shortbread Cookie Base
This classic shortbread cookie dough can be easily prepared using a hand mixer in a large mixing bowl, or if you prefer, in the bowl of your stand mixer equipped with the paddle attachment.
- Photo 1: Begin by placing the very soft, room-temperature butter, sifted icing sugar, and fragrant lemon zest into your chosen mixing bowl.
- Photo 2: Cream the butter and sugar mixture together for 2 to 3 minutes, until it becomes wonderfully creamy and smooth. Periodically stop your mixer to scrape down the sides of the bowl with a silicone spatula, ensuring all ingredients are fully incorporated.
Pro Tip: There’s no need to over-cream the butter and sugar for shortbread; we’re not aiming to incorporate a lot of air. The goal is simply to achieve a smooth, homogenous mixture, free from any unmixed butter lumps, which can occur if the butter was too cold to start.
- Photo 3: Add the single egg yolk (also at room temperature) and gently mix it in until it’s completely combined with the butter mixture. Don’t be alarmed if the mixture appears to separate or curdle slightly at this stage; it will come together beautifully once the flour is added.
- Photo 4: Incorporate the plain/all-purpose flour, preferably sifted to avoid lumps. This is also the ideal moment to add an optional pinch of salt, which subtly enhances the butter and lemon flavors.
- Photo 5: Continue mixing slowly until a shaggy, rough cookie dough begins to form. The mixture will transition from dry crumbs to a cohesive dough.
- Photo 6: As the dough comes together, it will become firmer and harder to mix with a spatula. To test if it’s sufficiently mixed, press a small handful of the dough between your palms. If the crumbs adhere and form a solid piece, your dough is ready. Avoid overmixing, as this can lead to tough cookies.
- Photo 7: Transfer the prepared dough onto a large sheet of baking paper or parchment paper. Gently bring it together into a flattened disk, then cover it with a second sheet of baking paper.
- Photo 8: Using a rolling pin, roll the cookie dough evenly between the two sheets of paper. Aim for a consistent thickness of about 4mm (approximately 1/8 inch). For best results and uniform cookies, I highly recommend employing a rolling pin equipped with thickness rings.
- Carefully transfer the rolled dough (still between the parchment paper) onto a flat baking tray and place it in the refrigerator to chill for at least 1 hour. This chilling step is essential for firming the butter and making the dough easy to cut and handle, preventing spreading during baking.
Assembling Your Delicate Lemon Curd Sandwich Cookies
- First, line a large baking tray with baking paper or a silicone baking mat. For exceptionally even baking, I often utilize a perforated tray in conjunction with a perforated baking mat.
- Photo 9: Retrieve your well-chilled dough from the refrigerator and gently peel off the top sheet of parchment paper. Use your preferred round or fluted cookie cutter to cut out the cookie shapes.
- Photo 10: Next, take a similar cookie cutter that is slightly smaller in diameter. Use this smaller cutter to carefully cut out the center of exactly half of your cookies. These will form the decorative top halves of your sandwich cookies, revealing the vibrant lemon curd filling.
Cutting Tip: For precise and visually appealing results, I used a 60mm wide (approximately 2.5 inches) fluted cookie cutter for the full base cookies, and a 45mm wide (approximately 1.5 inches) cutter to create the central cutout. This technique is similar to how I make my Strawberry Cheesecake Cookies.
- Photo 11: With care, gently lift the cut-out cookies using a small offset spatula and transfer them onto your prepared baking tray. Once all cookies are on the tray, place the entire tray back into the refrigerator for another 30 minutes of chilling. This brief chill helps them retain their shape during baking.
Troubleshooting: If at any point the dough becomes too soft and difficult to handle or move, simply return it to the fridge for 10-15 minutes to firm up again. Any leftover dough can be re-rolled, chilled, and used to cut out more cookies, ensuring no waste.
- While your cookies are chilling, preheat your oven to 160°C (325°F). Bake the cookies for 13 to 15 minutes, or until their edges are lightly golden. The exact baking time may vary slightly depending on your oven.
- Once baked, remove the tray from the oven and allow the cookies to cool on the tray for about 15 minutes. This initial cooling helps them firm up enough to be safely transferred. Then, carefully move the cookies to separate wire racks to cool down completely.
Patience is key! Only once the cookies are entirely cooled can you proceed with assembling them, ensuring your lemon curd filling remains perfectly set.
- Photo 12: Take your cooled, solid cookie bases (those without the cutout part) and spoon a small amount of the chilled lemon curd onto the center of each. I find about half a tablespoon of curd per cookie is ideal. Gently spread the curd slightly towards the edges.
- Carefully place a top cookie (the one with the cutout center) over the lemon curd filling. Press down very gently until the two cookie layers adhere and the vibrant lemon curd peeks out attractively through the cutout, reaching the edges of the top cookie.
- Serve your magnificent Lemon Curd Cookies immediately to enjoy their fresh flavors, or store them in the refrigerator until you are ready to share (or devour!).
Lemon Curd Cookie FAQs
While you absolutely can use store-bought lemon curd for convenience, I highly recommend making it from scratch for the freshest and most authentic flavors. Homemade lemon curd also gives you complete control over the sugar content, allowing you to make it as tangy or sweet as you prefer – I personally love an extra zesty batch!
Yes, “lemon curd” and “lemon butter” refer to the exact same delightful citrus spread. The terms are often used interchangeably, though “lemon curd” is more commonly heard.
This specific homemade lemon curd recipe is designed to be relatively low in sugar, meaning it’s best enjoyed fresh rather than preserved for extended periods. I recommend storing it in an airtight container in the refrigerator and consuming it within one week for optimal freshness and flavor. This also means you can prepare your curd a few days ahead if you plan to bake these lemon curd cookies!
While this shortbread dough is wonderfully versatile, this particular recipe has not been specifically tested for making lemon curd thumbprint cookies. Thumbprint cookie recipes often require a slightly different dough consistency to prevent excessive spreading and cracking when indented. There are many excellent dedicated recipes available if you’re looking to make classic thumbprint cookies.
Baking Success: Tips & Troubleshooting for Lemon Curd Cookies
- My Lemon Curd is too runny; how can I thicken it? This recipe incorporates a small amount of cornstarch to aid in thickening, so your curd should generally not be overly runny. Remember that lemon curd continues to thicken and set significantly as it chills, so ensure it’s thoroughly cooled before making a judgment. If, even after adequate chilling, it remains too thin, it likely means it wasn’t cooked for a sufficient duration. Return it to very low heat and continue whisking gently until it thickens to the desired consistency.
- The Lemon Curd has a grainy texture. What went wrong? Graininess in lemon curd typically occurs if the heat was too high during cooking, causing the egg yolks to cook too rapidly or slightly scramble. To remedy this, try carefully pouring the curd through a fine-mesh sieve immediately after cooking to remove any small lumps of cooked egg. As a last resort, an immersion blender can sometimes help smooth out a slightly grainy curd, though straining is usually the most effective solution.
- My cookie dough feels too dry and cracks when I try to roll it out. Dough dryness can occasionally happen due to variations in egg yolk size or different flour absorption rates. If your dough feels too crumbly or cracks excessively, add a few drops of very cold water (start with half a teaspoon) to the dough and mix it again. Continue adding tiny amounts of water, mixing between additions, until the dough reaches a pliable consistency that rolls out smoothly without cracking.
- The cookie dough is too soft to cut and transfer the shapes. This is a common issue when the butter in the dough warms up. The simplest solution is that your dough simply needs more time to chill. Place the entire rolled dough (or the cut-out shapes on the baking tray) back into the refrigerator for an additional 15-30 minutes until it firms up enough to be handled without distorting its shape.
Storing & Freezing Your Lemon Curd Cookies
Preparing Lemon Curd Cookies in Advance: Both components of these cookies can be made ahead of time. The homemade lemon curd can be stored in an airtight container in the refrigerator for up to one week. The unbaked cookie dough, rolled between two sheets of baking paper, can be kept in the fridge for up to 24 hours. Once the shortbread cookies are baked, it’s best to assemble them with the curd filling within 24 hours for optimal freshness and texture.
Storing Assembled Cookies: After assembling the Lemon Curd Cookies with their filling, they should be stored in an airtight container in the refrigerator. They will maintain their best quality for up to three days.
Freezing Lemon Curd Cookies: I do not recommend freezing the cookies once they have been assembled with the lemon curd filling, as the curd’s texture can change upon thawing. However, the shortbread cookies themselves freeze exceptionally well, either in their unbaked, cut-out state or after they have been baked and fully cooled. Store them in an airtight container or freezer bag for up to 1-2 months.
Explore More Delicious Cookie Recipes
- Zesty Lemon Poppy Seed Shortbread Cookies
- Classic Sablés Bretons Cookies
- Wholesome Oat Flour Chocolate Chip Cookies
- Rich Chocolate Hazelnut Shortbread Cookies
- Irresistible Biscoff Butter Cookies
- Fragrant Almond Shortbread Cookies
- Elegant Vanilla and Chocolate Marble Cookies
- Sweet Strawberry Shortbread Cookies
- Crunchy Chocolate Chip Almond Cookies
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Recipe Details
Lemon Curd Cookies
Print Recipe
Ingredients
For the Lemon Curd
- 2 Egg Yolks, at room temperature, from medium to large eggs
- 80 gr (1/3 cup) Caster Sugar
- 80 ml (1/3 cup) Fresh Lemon Juice
- 10 gr (1 tablespoon) Cornstarch, optional, for a thicker curd
- 45 gr (3 tablespoons) Unsalted Butter, cubed and cold
For the Buttery Shortbread Cookies
- 180 gr (3/4 cup) Unsalted Butter, very soft, at room temperature
- 75 gr (3/4 cup) Icing Sugar, sifted to prevent lumps
- 1 Lemon, Zested, about 1 teaspoon of fine lemon zest
- 1 Egg Yolk, at room temperature, from a medium to large egg
- 225 gr (1 1/2 cup) Plain / All-Purpose Flour, plus a pinch of salt if desired
Instructions
Homemade Lemon Curd (Prepare first, as it needs to chill)
- In a small, non-aluminum saucepan, combine the fresh Lemon Juice, Egg Yolks, Caster Sugar, and optionally the Cornstarch. Whisk well to combine all ingredients, then place over very low heat. Continue whisking constantly for about 5 minutes until the mixture begins to thicken slightly (See Note 1 for saucepan material).
- Gradually add the cubed Unsalted Butter, a small amount at a time. Wait for each addition to melt and fully incorporate into the curd before adding more.
- Continue cooking on very low heat for approximately 10 more minutes, or until the curd has thickened to a custard-like consistency. Remember to stir continuously to prevent scorching (see Note 2 for doneness test).
- For an extra smooth curd, optionally strain it through a fine-mesh sieve to remove any small bits of cooked egg or lumps.
- Transfer the cooked lemon curd into a clean jar or airtight container, pressing plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate for at least 2 hours, or until thoroughly chilled and firm.
Buttery Shortbread Cookies (Dough Preparation)
- In a large mixing bowl (or the bowl of a stand mixer with a paddle attachment), combine the very soft Unsalted Butter, sifted Icing Sugar, and Lemon Zest. Cream the mixture for 2 to 3 minutes until light, creamy, and smooth (see Note 3 on creaming).
- Add the Egg Yolk and mix slowly until it is fully incorporated into the butter mixture.
- Gradually add the Plain / All-Purpose Flour (and optional pinch of salt), mixing slowly until a rough, crumbly cookie dough starts to come together. Finish bringing the dough into a cohesive ball with your hands (see Note 4 for dough consistency).
- Transfer the dough onto a large sheet of baking paper. Flatten slightly, then cover with a second sheet of baking paper. Using a rolling pin, roll the dough to a uniform thickness of about 4mm (1/8 inch). Place the rolled dough (still between parchment) on a flat baking tray and chill in the fridge for at least 1 hour.
- Once chilled, remove the top baking paper. Using a 60mm (2.5 inch) wide round or fluted cookie cutter, cut out uniform cookies. Then, with a slightly smaller cutter (e.g., 45mm / 1.5 inch wide), cut out the center of half of these cookies.
- Carefully lift the cut-out cookies (an offset spatula works wonders) and arrange them on a large baking tray lined with baking paper or a baking mat (see Note 5 for tray recommendation). Re-roll any leftover dough, chill, and cut more cookies.
- Place the tray of cut cookies back into the fridge for a final 30-minute chill. Meanwhile, preheat your oven to 160°C (325°F).
- Bake for 13 to 15 minutes, or until the edges are lightly golden. Remove from the oven and let cool on the baking tray for about 15 minutes before transferring to a wire rack to cool completely.
Assembling the Lemon Sandwich Cookies
- Once the cookies are completely cool, spoon approximately half a tablespoon of the chilled Lemon Curd onto the flat side of the full cookies (those without the cutout part) (see Note 6). Gently spread the curd slightly towards the edges.
- Carefully place a top cookie (with the cutout center) over the curd-filled base, pressing down very gently until the two layers adhere and the lemon curd just reaches the edges and is visible through the cutout.
- Serve your freshly assembled Lemon Curd Cookies immediately for the best experience, or store them in the refrigerator until ready to be enjoyed.
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Chef’s Notes
- Saucepan Choice: It’s crucial to avoid using an aluminum saucepan when cooking lemon curd, as the acidity of the lemon juice can react with the metal, resulting in an undesirable metallic flavor.
- Curd Doneness Test: To confirm your lemon curd is perfectly cooked, dip the back of a spoon into the curd and draw a clean line through it with your finger. If the line holds clear and the curd doesn’t run back, it’s ready. Alternatively, use a digital thermometer; the curd is properly thickened when it reaches approximately 82°C (180°F).
- Creaming Butter & Sugar: For shortbread, avoid over-creaming the butter and sugar, as we’re not aiming to incorporate excessive air bubbles. The goal is simply to achieve a smooth, lump-free mixture, which is best ensured by starting with very soft, room-temperature butter.
- Dough Consistency: You’ll know the dough is properly mixed when you can press a small amount between your hands, and the crumbs stick together to form a cohesive piece. If it’s too dry, add a few drops of cold water.
- Even Baking: For optimal results and uniformly baked cookies, I highly recommend using a perforated baking tray paired with a perforated baking mat. This setup promotes better air circulation.
- Curd Amount: For these sandwich cookies, I typically use about half a tablespoon of lemon curd per cookie, ensuring a balanced and flavorful filling without overflow.
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Discover the Visual Journey: Lemon Curd Cookies Web Story