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Lemon Curd Cookies

by Sarah

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These homemade lemon curd thumbprint cookies are pure perfection! A combination of sweet buttery cookies and citrusy topping with a hint of almonds!


  • Line your cookie sheets with parchment paper.
  • Wrap the dough tightly and chill for an hour before baking.
  • Use a small cookie scoop for even dough portions.
  • Use a chapstick tube (or other round object like a 1/2 teaspoon measure or cork wine stopper) to make even indentations in your dough balls before baking.
  • Use the tube again after they come out of the oven to deepen the indentations so they can hold lots of delicious lemon curd!
  • Once cool, use a pastry bag for even filling with lemon curd. Or a small spoon works too. (I like to use a baby spoon.)
  • Easily make the cookie shells ahead and freeze. Right before you need them, fill with lemon curd. Yum!

To Make this Recipe You’Il Need the following ingredients:

  • Butter, softened
  • Granulated sugar
  • Egg yolks
  • Lemon zest
  • Fresh lemon juice
  • Kosher salt
  • All-purpose flour
  • Lemon Curd, or store-bought


  • Heat oven to 350 degrees.
  • Line two half-sheet-pan baking sheets with parchment or nonstick liners.
  • Beat butter and sugar in a large bowl with mixer until well blended.
  • Beat in yolks, lemon zest, lemon juice, and salt.
  • Beat in flour just until moist clumps form. Gather dough together in bowl to bind.
  • Shape scant tablespoons of dough into 1-inch balls.
  • Place balls on prepared sheets, spacing them 1 inch apart.
  • Using a floured finger or something that will give a good round shape (I used the back of a small pestle), make a deep indentation in center of each ball.
  • Bake cookies until firm and lightly golden on bottom, about 18 to 20 minutes.
  • Remove cookies from oven and immediately fill indentations with curd.
  • Return to oven and bake 2 minutes longer to set curd.
  • Bake remaining cookies. Lightly dust edges with confectioners’ sugar before serving.
  • Serve. Enjoy!

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