Lemon Curd Cookies

These tart and tangy lemon curd cookies explode with citrus flavor in your mouth! Packed with fresh lemon flavor and topped with creamy, homemade lemon curd, these bright and fragrant treats are a dream come true for those who love lemon!

Best Lemon Curd Cookies Recipe

If you've been looking for a fresh, flavorful, 100% homemade lemon curd cookie recipe, you've landed in the right place!

These delicious lemon curd thumbprint cookies are made entirely from scratch using everyday kitchen staples you likely already have at home. I do not use cake mixes or store bought lemon curd, but only the freshest ingredients that give the cookies the most moist, tender texture and vibrant lemon flavor. Having said that feel free to use store-bought lemon curd, but I would encourage you to make your own, it´s so easy and delicious!

This recipe is quite easy to follow, even if you've never made lemon curd or cookies at home. It also has expert tips and explanations to ensure a smooth, stress-free baking experience.

Unlike other recipes for lemon thumbprint cookies with lemon curd, I fill mine afterward rather than before to minimize the mess and give you cookies just as visually appealing as they are delicious!

How to Make Lemon Curd

Before making the lemon curd, bring the butter to room temperature. It must be soft to make curd successfully. Use unsalted butter to avoid adding salt to the curd.

First, finely grate the lemon zest using a microplane into a small bowl. Then, use your fingers to massage the zest with a bit of granulated sugar. 

Use a citrus juicer to juice the lemons. Two large, juicy lemons should yield about ⅓ cup of juice. However, lemons can be very different in terms of size and juiciness, so always measure the juice as opposed to focusing on the no of lemons.

Next, create a double boiler by placing a heatproof bowl over simmering water, then combine the fresh lemon juice, egg yolks, and granulated sugar in the bowl. Cook the mixture over medium-high heat, whisking constantly.

After 8-10 minutes, it will reach approximately 80°C / 176°F and thicken into a custard-like consistency. Use a high-quality heatproof bowl, preferably glass. A metal bowl can get too hot and scramble the eggs, and it may also give the curd a metallic taste, although not all metal bowls are created equal.

It is normal to get some small egg bits in your curd, but you should not get an entire omelet! Remove the curd from heat once it reaches the desired temperature and consistency, and strain it through a fine mesh sieve. 

Using a rubber spatula, slowly add the room-temperature butter one small chunk at a time, ensuring each piece is fully incorporated before adding the next. If you prefer, you can use your hand to blend. However, do not blend it longer than necessary, as that would literally whip up your curd. Then, fold in the lemon zest.

Pour the curd into a jar and cover it with plastic wrap, pressing it directly onto the surface to prevent skin from forming on top. 

Place the covered curd in the refrigerator while you prepare the cookies. It will continue to thicken as it chills.

How to Make Lemon Cookies

Before starting the lemon cookie dough, ensure the butter and egg are at room temperature so they blend easily into the batter. Like the lemon curd, use unsalted butter to avoid salty cookies!

Begin by zesting a large lemon. I suggest using organic lemons, as they give the best flavor. Gently massage the zest into the granulated sugar, which will infuse the dough with a fresh lemon flavor and aroma.

Using an electric hand mixer, cream the butter with the lemon sugar until it becomes light and fluffy. Slowly mix in the oil (a neutral, flavorless oil such as vegetable, corn, or canola oil works best), the egg, freshly squeezed lemon juice, and vanilla extract until just combined.

Combine the all-purpose flour, baking soda, and salt in a separate bowl. The salt is an essential ingredient that balances the flavors, so please don't skip it! Gently fold the dry ingredients into the wet mixture using a rubber spatula or hand whisk, until just combined.

Next, line two baking sheets with parchment paper. Scoop the dough onto the sheets using a cookie or ice cream scoop. The number of cookies will depend on your scoop size. I use a tablespoon-sized scoop, which yields around 16-18 cookies. 

Place the baking sheets in the refrigerator and let the dough balls chill for at least an hour. Chilling the dough is critical to preventing flat cookies!

Coating the Crinkle Cookies:

Preheat your oven to 165°C / 330°F. Do not use the oven fan. Prepare one plate with granulated sugar and another with powdered sugar.

Remove the cookie dough balls from the fridge and roll them one at a time in the granulated sugar and then the powdered sugar. To successfully create the crinkle topping, each sugar coat must be thick enough to cover the entire surface and leave the dough balls completely white.

Return the coated dough balls to the lined baking sheets, spacing them 1-2 inches apart to allow for spreading during baking.

Bake the Lemon Cookies

Bake the cookies at 165 C / 330°F (without the fan) for approximately 15 minutes until the edges appear set and the color is a lightly golden brown.

As soon as you remove them from the oven, use the back of a rounded teaspoon-size measuring spoon to press a rounded "thumbprint" into the center of each cookie.

Transfer to a cooling rack and let them cool completely to room temperature.

Fill The Cookies with the Lemon Curd

I fill the lemon curd cookies after baking to avoid the mess that can occur when filling them before baking. If you add the curd beforehand, the cookies can bake unevenly, causing the curd to spill and create a mess in the oven.

By baking the cookies first and then making the thumbprint while they're still hot, you get a clean indentation to fill with curd, giving the cookies a much neater appearance.

So, once the cookies have cooled completely, use a teaspoon to fill each indentation with approximately one teaspoon of the lemon curd.

Storing & Freezing

Before storing leftovers, make sure the cookies cool to room temperature.
Store in an airtight container at room temperature for up to three days or in the refrigerator for up to a week.

To freeze, place them on a baking sheet and freeze until they are solid. Then, move them to a freezer-safe, airtight container or plastic bag with a layer of parchment paper between each cookie. They will stay fresh for up to two months. Thaw at room temperature.

Store any leftover lemon curd in an airtight container in the fridge and use it within one week.

Flavor Variations

There are numerous ways to take the flavor of lemon cookies with lemon curd to the next level.

Instead of making lemon cookies using lemon curd, try other citrus fruit zest and juice such as lime, orange, or grapefruit.

Instead of using vanilla extract to help flavor the cookies, use almond extract to add a nutty flavor.

Swap out the lemon curd for other fruit curds, jams, or preserves, such as my homemade strawberry compote or mango curd. See my separate lemon curd recipe for different ways to "spice up" the curd!

You can also top them with chocolate chips, poppyseed, crushed nuts, macadamia nuts, or shredded coconut. Or, drizzle on a sweet lemon glaze, as I do with my lemon blueberry cookies.

Ingredient Substitutions

To make your cookies gluten free, replace the all-purpose flour with gluten-free flour. Lemon curd has a much more precise recipe and is a little more challenging to make substitutions, but to make this recipe vegan-friendly, you could try one of these egg substitutes and use dairy-free butter. However, the lemon curd will have a different taste and texture.

If you don't have lemon zest, you can try one of these lemon zest substitutes. Do not use lemon juice as a substitute, which will make the dough too wet. 

Remember, substitutions may require adjusting other ingredient quantities to maintain the flavor and texture balance. Check out my substitute guides for more details on common baking swaps and how to use them properly.

Expert Tips For Making Lemon Curd Cookies

1. To speed up the process the day you bake the cookies, you can prepare the lemon curd and dough a day in advance.
2. This recipe requires room-temperature butter and egg for the best results. See my guide on how to soften butter quickly for tips on doing so without microwaving. You can quickly bring your egg to room temperature by placing it in a bowl of warm water for 5-10 minutes.
3. When cooking the lemon curd, it should be thick enough to coat the back of a spoon or spatula. Once done, remove it from the heat immediately. Do not let it heat to the point where it is boiling.
4. For clean, neat lemon curd cookies, create the "thumbprint" as soon as the cookies come out of the oven and are still hot. The curd center will set as the cookies cool.

What Equipment To Use

A digital scale gives the most precise and reliable measurements compared to measuring by volume. Similarly, a digital oven thermometer ensures the most accurate temperature. 

An electric hand mixer works best for creaming the butter and sugar and blending the wet ingredients. To avoid overmixing, use only a rubber spatula to fold the wet and dry ingredients. 

Use a cooling rack to cool the cookies—letting them cool on the baking sheet can lead to soggy bottoms!

Try Some Of My Other Cookie Recipes

If you loved this lemon curd cookie recipe, you will also love my other lemon cookie recipes:

• Lemon Cookies
• Lemon Blueberry Cookies
• Lemon Ricotta Cookies
• Lemon Crinkle Cookies
• Earl Grey Macarons with Lemon Curd Filling

For even more flavorful and unique cookies beyond the classic chocolate chip cookies, check out my 51 Different Types of Cookies roundup!!

Have You Tried This Recipe?

Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating on the recipe card and consider leaving a comment as well! I would love to hear how your dessert turned out. Your feedback also helps other readers!