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tangy lemon curd cookies - featured image

Tangy Lemon Curd Cookies with Creamy Center

  • Author: Lena
  • Total Time: 40 minutes
  • Yield: 24 cookies 1x

Description

These tangy lemon curd cookies feature a crisp, buttery exterior with a luscious, creamy lemon curd center, offering a perfect balance of tart and sweet flavors in an easy homemade treat.

Ingredients

Scale
  • 1 cup (227 grams) unsalted butter, softened
  • 3/4 cup (150 grams) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 1/2 cups (315 grams) all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • Zest of 1 large lemon
  • For the lemon curd center:
  • 1/2 cup (120 ml) fresh lemon juice (about 3 lemons)
  • 3/4 cup (150 grams) granulated sugar
  • 3 large egg yolks
  • 6 tablespoons (85 grams) unsalted butter, chilled and cut into cubes
  • Pinch of salt

Instructions

  1. Make the Lemon Curd (about 15 minutes): In a medium saucepan, whisk together 1/2 cup fresh lemon juice, 3/4 cup sugar, and 3 egg yolks until smooth.
  2. Cook over low heat, stirring constantly with a whisk, until the mixture thickens and coats the back of a spoon (about 8-10 minutes). Do not let it boil.
  3. Remove from heat and immediately whisk in 6 tablespoons chilled butter cubes and a pinch of salt until smooth and glossy.
  4. Transfer to a bowl, cover with plastic wrap pressed directly on the surface, and refrigerate until fully chilled (at least 1 hour).
  5. Prepare the Cookie Dough (10-15 minutes): In a large bowl, cream 1 cup softened unsalted butter with 3/4 cup granulated sugar until light and fluffy.
  6. Add 1 large egg and 1 teaspoon vanilla extract, mixing until combined.
  7. Stir in the finely grated zest of 1 large lemon.
  8. In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon salt.
  9. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing.
  10. Assemble the Cookies (15 minutes): Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or silicone baking mat.
  11. Using a cookie scoop or spoon, portion about 2 tablespoons (30 grams) of dough. Flatten slightly in your hand.
  12. Place about 1 teaspoon of chilled lemon curd in the center, then fold the dough around it, sealing the curd inside and rolling into a smooth ball.
  13. Place on the baking sheet about 2 inches apart.
  14. Bake for 12-15 minutes until edges are lightly golden and tops look set but not browned.
  15. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Keep the lemon curd chilled to prevent leaking during baking. Seal the dough edges firmly around the curd to avoid leaks. Avoid overmixing the dough to keep cookies tender. Watch baking time closely and remove cookies when edges are just golden for a soft, creamy center. Fresh lemon zest and juice are key for best flavor.

  • Prep Time: 25 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 160
  • Sugar: 12
  • Fat: 9
  • Carbohydrates: 20
  • Protein: 2

Keywords: lemon curd cookies, tangy lemon cookies, creamy center cookies, homemade lemon cookies, easy lemon dessert

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Find it online: https://neurioxdesign.com/tangy-lemon-curd-cookies-recipe-with-creamy-center-easy-homemade-treats/