LEMon Curd Cookies




1/2 cup – Unsalted butter, softened

1/4 cup – Caster sugar or powdered sugar

1  Egg yolk ( no whites)

1/2 tbsp – Grated lemon zest

1 tbsp – Lemon juice

1/2 tsp – Salt

1 1/4 cups – All-purpose flour

1/2 cup – Lemon curd

Yeilds 20 cookies

Click here for the easiest, simple, silky smooth  Lemon Curd recipe .



Heat oven to 180°C. Line a baking tray with parchment sheet. Cream butter and sugar in a stand mixer until smooth and pale. About 3 to 4 minutes. Beat in yolk, lemon zest, lemon juice, and salt. With mixer on low (speed 1), beat in flour just until moist clumps form. 

 Gather the dough with your hand and make a ball. Do not knead it, just get everything together handling it very lightly. 


Shape 1 tablespoon of dough into 1-inch balls. Place balls on prepared sheets, spacing them 1 inch apart. Using a floured finger, make a deep indentation in center of each ball. Just enough to hold 1 tsp lemon curd. Bake cookies until firm and lightly golden on bottom, about 18 to 20 minutes.

Remove cookies from oven. If the depth of the indentation seems to have reduced, press it lightly again using a spoon when it is still hot and immediately fill indentations with curd. Bake again for a couple of minutes just to set the curd. Or if serving fresh you can skip the baking of the curd.


Lightly dust the cookies with icing sugar before serving.

You could try Lemon Curd Tartelettes as well or more Christmas Cookies .

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61 thoughts on “LEMon Curd Cookies

  1. If it got too soft, you could have refrigerated it for half an hour. It would have got easier to work with. It is a soft melt in the mouth cookie, which requires that amount of butter. Hope it works well next time 😊

  2. how do you store these–at room temp? or do you have to store the cookei and fill with curd just before serving? Seems whenever a recipe uses curd, it needs to be refrigerated, but obviously you wouldn’t want to do that or the cookie might get soggy. Please advise!

    1. I wondered about the temp as well. I’m not sure where you live,but in the US, we follow Fahrenheit, so it would convert to a 350 degree oven.

    1. There are two ways you can do it.
      1. Fill the curd just before serving.
      2. Pipe the curd into the cookies just a minute before the cookies are baked. And bake it along with the cookies for a minute.

  3. I always bake for the family, but these biscuits were by far their favourite! They still haven’t stopped raving about them. They were devoured so quickly I didn’t even get to taste one. Thanks fo the great recipe :)

  4. The lemon curd says gluten free. However their is flour in the cookies. Can I substitute coconut four or almond flour for the regular flour? Will that make them ok to be gluten freeM

  5. Wow, reading all the questions and comments and I don’t think I have any now.
    I am going to make these in the morning. They look so yummy.
    I’ll let you know how they turn out and the comments I get

  6. I made the lemon curd yesterday and the cookies today. I could eat the curd by the spoonful, it’s so good. After my first batch of cookies which I rolled by hand, decided to use a medium cookie scoop on the second batch. That worked a lot better for me.

  7. These were great :) I made a few batches of them with a disability group and everyone loved them. We also made extra curd so we can make a cheesecake next week and we are aiming to make other fruit curds now too
    Thank you :)

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