These lemon curd cookies are soft, buttery, and filled with bright, tangy lemon curd for the perfect balance of sweet and tart. Fresh lemon zest flavors the shortbread-style cookie dough, while cornstarch helps create that tender, melt-in-your-mouth texture I love. A dollop of lemon curd baked into the center gives every bite an extra punch of citrus flavor.
Featured Review
"Made this recipe for the first time today, September 10th, 2023. I followed the recipe precisely; I had homemade Lemon Curd from Farm-to-Family so I used that. After trying one cookie, I would say delicious! The cookie part was perfect, and the dollop of lemon curd was a nice tangy bite! Will definitely make this recipe again! Thank you, Elizabeth, for sharing all your incredible delights with your followers!
10/10"
Lori
When I made these cookies I didn't expect to fall in love so quickly with these cookies. The lemon curd cookies melt in your mouth, they're not too sweet, and they're full of bright lemon flavor. The shortbread-style cookie has a lemon curd filling that makes for a delicious combo.
This cookie dough recipe was developed from my brown butter cookies dipped in chocolate I added cornstarch to make a softer shortbread-style cookie and took out the chemical leavening agent to keep a cookie that didn't rise to keep the lemon curd in place while baking. And if you have extra lemon curd hanging around after making these, my lemon curd cheesecake is absolutely where I'd use it next. One jar of lemon curd, two very good reasons to bake.
Simple Ingredients, Big Lemon Energy
- Fresh Lemon Zest: I beat the zest directly with the butter and sugar so that fresh lemon flavor gets infused throughout the cookie dough.
- Cornstarch: I've found adding a little cornstarch creates a softer, more tender shortbread-style cookie that practically melts in your mouth.
- Lemon Curd: The star of the show! homemade lemon curd or store-bought both work; just don't overfill the centers or the curd can spill out as the cookies bake.
- Powdered Sugar: This is optional, but I love a light dusting once the cookies are completely cool for a pretty finishing touch.
Baking is a science and to really achieve the best results I highly recommend investing in a kitchen scale. This OXO Kitchen Scale is the one I use and is also the number one recommended kitchen scale by Cook's Illustrated. Think about it -what one person scoops into a "cup" is completely different from what someone else scoops!
For ingredient quantities please reference the recipe card below. On the recipe card there is a button for US or M (Metric) measurements.
From Cookie Dough to Lemon Curd Heaven
These lemon cookies are truly irresistible. One of the most simple recipes but yet so elegant and delicious is this lemon olive oil cake recipe. Or my lemon ricotta cake!
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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PrintRecipe Card
Melt-in-Your-Mouth Lemon Curd Cookies
These lemon curd cookies are soft, buttery, and filled with bright, tangy lemon curd for the perfect balance of sweet and tart. Fresh lemon zest flavors the shortbread-style cookie dough, while cornstarch helps create that tender, melt-in-your-mouth texture I love. A dollop of lemon curd baked into the center gives every bite an extra punch of citrus flavor.
- Total Time: 41 minutes
- Yield: 36-40 Cookies 1x
Ingredients
- 8oz (1 Cup) Unsalted Butter, cooled to cool room temperature
- 150 grams (¾ Cup) Granulated Sugar
- 1 Medium Lemon, zested
- 1 Large Egg, at room temperature
- 1 Teaspoon Pure Vanilla Extract
- ¼ Teaspoon Salt
- 281 grams (2 ¼ Cups) All-Purpose Flour
- 2 Teaspoons Cornstarch
- 4oz-6oz (½-¾ Cup) Lemon Curd, homemade lemon curd or store-bought
- Powdered Sugar, optional
Instructions
- In the bowl of an electric stand mixer, fitted with the paddle attachment or a large bowl with a handheld mixer, beat the sugar, butter, and lemon zest for a couple of minutes until you have a light fluffy mixture. Scrape the sides of the bowl then add in the egg and vanilla extract and mix until fully combined. Add in the flour, salt, and cornstarch and mix until just combined, be careful not to overmix the batter.
- Using a tablespoon scoop the dough into balls, and then using the back of a teaspoon or the handle of a wooden spoon or your thumb present indentation into the cookie dough, place them on the baking sheet lined with a silicone liner, two inches apart then add a half teaspoon dollop of lemon curd into each cavity, making sure not to overfill it too much.
- Place the cookie sheets in the freezer and turn the oven on to 350F/180C. Let the cookies chill while the oven is preheating then cook the cookies for 9 to 11 minutes until just lightly golden brown on the sides. Let cool for five minutes before transferring to a wire rack to call completely then dust in confectioner sugars. Store leftovers in an airtight container for up to three days.
Notes
- These cookies freeze gorgeously. Once the cookies are baked and completely cooled place them in a single layer with parchment paper between layers in a freezer safe container. Freeze for up to a month for the best tasting cookies. Thaw at room temperature for a couple of hours before enjoying.
- Prep Time: 15 Minutes
- Chill Time: 15 Minutes
- Cook Time: 11 Minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Barb says
used 1-1 gluten free flour and it was the best cookie ever. Better than regular cookies.
Elizabeth Waterson says
Thank you so much for the lovely review Barb!! So pleased you enjoyed the cookies!! Take care. XX Liz
Cyndi Olsen says
I made these! They are delicious! Thx!
Elizabeth Waterson says
Hi Cyndi- thank you so much for the lovely review! So glad you enjoyed the cookies so much!! Take care. XX Liz
Lori Jankowski says
Made this recipe for the first time today, September 10th, 2023. I followed the recipe precisely; I had homemade Lemon Curd from Farm-to-Family so I used that. After trying one cookie, I would say delicious! The cookie part was perfect, and the dollop of lemon curd was a nice tangy bite! Will definitely make this recipe again! Thank you, Elizabeth, for sharing all your incredible delights with your followers!
10/10
Anonymous says
Karen says
Can I make these ahead of time and freeze them?
Elizabeth Waterson says
Hi Karen, These cookies freeze gorgeously. Once the cookies are baked and completely cooled place them in a single layer with parchment paper between layers in a freezer safe container. Freeze for up to a month for the best tasting cookies. Thaw at room temperature for a couple of hours before enjoying. Please report back if you try the recipe! XX Liz
Lia says
Was so delicious an easy will definitely make this again!!
Elizabeth Waterson says
Thanks so much Lia! So glad you liked the cookies!! Thank you for the lovely 5-star review, I truly appreciate it! XX Liz