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Published: May 25, 2024 by Natalie Booras · This post may contain affiliate links · 2 Comments

Lemon Curd Cookies

Jump to Recipe Print Recipe

This little treat is my tangy twist on traditional thumbprint cookies. My Lemon Curd Cookies combine the buttery goodness of a shortbread cookie base with a lemon curd filling, giving the cookies a punch of lemon flavor.

A lemon shortbread cookie cup filled with lemon curd and topped with a sprinkle of powdered sugar.

These tart lemon curd cookie cups are bound to become your new favorite! 

Table of Contents

Toggle
  • Why You'll Love These Lemon Curd Cookies
  • Substitutions
  • Variations
  • Ingredients
  • Instructions
  • Storage and Freezing
  • Pro Tip
  • Notes and FAQs
  • Lemon Curd Cookies
    • Equipment
    • Ingredients  1x2x3x
    • Instructions 
    • Notes
    • Nutrition

Why You'll Love These Lemon Curd Cookies

  • Simple Ingredients, Big Impact - With just 7 simple ingredients like unsalted butter, powdered sugar, and all-purpose flour, you can create an impressive dessert without the need for complicated or hard-to-find items. These are great for novice and experienced bakers because you can use store-bought lemon curd. Plus, using a muffin tin to shape the cookies makes the process even more foolproof.
  • Delightfully Different - These cookies stand out from more traditional cookie recipes. The tart lemon curd filling adds a unique twist that sets them apart from everyday cookies like chocolate chip or peanut butter cookies. If you're looking to try something new and exciting, this recipe is a great choice.
  • Irresistible Flavor - The combination of base and tangy lemon curd filling creates a flavor profile that's perfect for satisfying your sweet tooth cravings, and lemon lovers will adore it.

And speaking of lemon lovers, if you're a fan of lemon desserts, here are a few options you might enjoy from my fellow food bloggers:

  • Easy Mini Lemon Tarts - If you're looking for a more traditional lemon tart recipe with flaky shells, this is a great treat. And this recipe from All You Need Is Brunch includes a tangy homemade lemon curd.
  • Blackberry Lemon Bread - In this quickbread by Ugly Duckling Bakery, lemon and blackberry make a divine combination.
  • Raspberry Lemon Blondies - Tart and sweet flavors come together in the shortbread bars by Whiskful Cooking.
  • Lemon Chess Pie - If you're following a gluten-free diet, you'll love this lemon treat by Well Fed Baker.
  • Cottage Cheese Lemon Mousse - In this creamy gluten-free treat from Life Around the Table, you only need three ingredients, and there's no baking required!

Substitutions

  • Salted Butter - If you only have salted butter, simply omit the additional salt from the recipe.
  • Flour - While all-purpose flour works perfectly for this recipe, you can experiment with other types of flour, such as almond flour, for a gluten-free option.
A plate of lemon curd filled cookies on a plate garnished with fresh lemon slices.

Variations

  • Jumbo-sized - If you'd like a larger version of this cookie, use this jumbo muffin tin. The recipe will make about 12 cookies that are 3 inches in diameter. You'll need to make just a few changes:
  1. When adding the cookie dough to the muffin tin, Scoop about ¼ cup into each muffin well. 
  2. Spoon ½-1 Tablespoon of lemon curd into the center of each tartlet. Sprinkle each tartlet with 1 heaping Tablespoon of crumble topping.
  3. Bake the cookies for 18-22 minutes. Cool as directed.
  • Lemon glaze - These cookies would be delicious with a lemon drizzle. Whisk a small amount of powdered sugar with a little lemon extract or fresh lemon juice to your desired consistency. Sprinkle with lemon zest and enjoy.
  • Vary the Fruit Filling - While I love the tangy flavor of lemon curd, feel free to experiment with other fruit fillings such as apricot, cherry, or raspberry jam for a delicious twist on this recipe. The cookie will have a similar flavor profile to raspberry thumbprint cookies.

Ingredients

The ingredients needed to make the lemon curd cookies include: granulated sugar, vanilla, butter, flour, salt, lemon curd and powdered sugar.

For specific ingredient amounts, please scroll down to the printable recipe card at the bottom of the post.

Instructions

1. Preheat the oven to 350°F. Spray a regular muffin tin with baking spray or grease and flour the wells. Set aside.

2. In a large bowl, cream butter, sugars, and vanilla extract together for approximately 1-2 minutes.

3. Add in the flour and mix just until combined. The mixture may still be a little crumbly. Do not overmix, or the dough may become tough. You know the dough is combined when you can squeeze some in your hand, and it holds together.

4. Scoop about 2 heaping Tablespoons of dough into each muffin well. Press the dough into the bottom, and, using a tart shaper or the bottom of a small jar, form a well.

Putting a tablespoon on cookie dough in a muffin tin well.
Pressing cookie dough into the bottom of a muffin tin with a tart sharper.

5. Spoon 1 Tablespoon of lemon curd into the center of each cookie. Crumble about a tablespoon of dough over the top of the curd, dividing it evenly between the muffin wells.

6. Bake cookies for 15-18 minutes or until lightly golden brown around the edges.

7. Let cool completely and then remove from pans. You may need a knife to run around the edge to help in popping them out.

Freshly baked Lemon Curd Cookies in a muffin tin.

Storage and Freezing

Store these lemon cookies in an airtight container at room temperature for 5-7 days.

For longer storage, freeze in a single layer or with parchment paper between the layers in an airtight container or freezer bag for up to 3 months.

Pro Tip

If you prefer a more chunky crumble topping, squeeze the topping together with your fingers to make larger pieces before sprinkling it over the tops of the cookies.

For the best results, make sure to let your cookies cool completely before removing them from the muffin tin. This will help prevent them from crumbling and ensure they maintain their shape. You can transfer them to a wire cooling rack until you're ready to store them.

Lemon cookies on a piece of parchment.

Notes and FAQs

Can I make my own lemon curd instead of using store bought?

Absolutely! While store-bought lemon curd works well if you're short on time or just don't have the desire to make lemon curd, homemade lemon curd adds a special touch to these cookies.

Do I have to use an electric mixer?

The dough may be mixed by hand, instead of using a mixer, but it might be a little harder to do. You know the dough is combined when you can squeeze some in your hand, and it holds together.

My dough is too crumbly. What should I do?

If your dough is too crumbly, try mixing it a little longer until it holds together when you squeeze it in your hand. If necessary, add a teaspoon of water or milk to help bring the dough together.

How do I know when the cookies are done baking?

The cookies are done when they are lightly golden brown around the edges. This typically takes 15-18 minutes, but keep an eye on them as oven temperatures can vary.

How can I prevent the cookies from crumbling when I remove them from the muffin tin?

Let the cookies cool completely in the tin before removing them. You can use a knife to gently run around the edges to help release them. If they are still too soft, you can refrigerate the tin for about 30 minutes to help firm them up.

Do I need to grease the muffin tin if I'm using baking spray?

If you use a baking spray with flour, you don’t need additional greasing. However, if you prefer to grease and flour the tins yourself, using butter wrappers can be an easy and effective method.

What can I do with leftover lemon curd?

Jarred lemon curd can be stored in the fridge for up to 2 weeks once it's been opened. It's delicious as a spread on toast, swirled into yogurt, as a topping for pancakes or waffles, or even as a filling for other baked goods.

How do I get the lemon curd to stay in the center of the cookie?

When forming the wells in the dough, making a deep indentation helps to hold the lemon curd. The dough should be pressed firmly up the sides of the muffin tin to create a solid barrier for the curd.

A grouping on lemon curd cookies laying on a piece of parchment paper.

Lemon Curd Cookies

This little treat is my tangy twist on traditional thumbprint cookies. My Lemon Curd Cookies combine the buttery goodness of a shortbread cookie base with a lemon curd filling, giving the cookies a punch of lemon flavor.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 18 minutes mins
Total Time 28 minutes mins
Course Dessert
Cuisine American
Servings 18 cookies
Calories 199 kcal

Equipment

  • tart shaper optional
  • Standard Muffin Tin

Ingredients
  

  • 1 cup unsalted butter softened
  • ¼ cup granulated sugar
  • ⅓ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 ¼ cups all-purpose flour
  • ¼ teaspoon kosher salt
  • ¾ cup lemon curd

Instructions
 

  • Preheat the oven to 350°F. Spray a regular muffin tin with baking spray or grease and flour the wells. Set aside.
  • In a large bowl, cream butter, sugars, and vanilla extract together for approximately 1-2 minutes.
  • Add in the flour and mix just until combined. The mixture may still be a little crumbly. Do not overmix, or the dough may become tough.You know the dough is combined when you can squeeze some in your hand, and it holds together.
  • Scoop about 2 heaping Tablespoons of dough into each muffin well. Press the dough into the bottom, and, using a tart shaper or the bottom of a small jar, form a well.
  • Spoon 1 Tablespoon of lemon curd into the center of each cookie. Crumble about a tablespoon of dough over the top of the curd, dividing it evenly between the muffin wells.
  • Bake cookies for 15-18 minutes or until lightly golden brown around the edges.
  • Let cool completely and then remove from pans. You may need a knife to run around the edge to help in popping them out.

Notes

Storage and Freezing
Store these lemon cookies in an airtight container at room temperature for 5-7 days.
For longer storage, freeze in a single layer or with parchment paper between the layers in an airtight container or freezer bag for up to 3 months.
Pro Tip
If you prefer a more chunky crumble topping, squeeze the topping together with your fingers to make larger pieces before sprinkling it over the tops of the cookies.
For the best results, make sure to let your cookies cool completely before removing them from the muffin tin. This will help prevent them from crumbling and ensure they maintain their shape. You can transfer them to a wire cooling rack until you're ready to store them.
For more tips and tricks, please see complete blog post.

Nutrition

Serving: 1cookieCalories: 199kcalCarbohydrates: 23gProtein: 2gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 27mgSodium: 62mgPotassium: 20mgFiber: 0.4gSugar: 11gVitamin A: 315IUCalcium: 5mgIron: 1mg
Keyword lemon curd cookies
Tried this recipe?Let us know how it was!

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Reader Interactions

Comments

  1. April says

    January 12, 2025 at 3:00 am

    5 stars
    These cookies were a great hit with my family. Thank you also for adding variations

    Reply
    • Natalie Booras says

      February 01, 2025 at 2:07 pm

      I'm so glad you liked them! Thanks for taking the time to comment on this recipe!

      Reply
5 from 1 vote

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