These perfect lemon curd cookies are soft, buttery lemon sugar cookies with luscious, zesty lemon curd centers, with a light dusting of powdered sugar. They are the best and brightest lemony cookie you’ll ever make!

Why You’ll Love these Lemon Curd Cookies

They’re SO lemony. The cookies are made with lemon zest for the best flavor. Then they’re filled with a thick, homemade, sweet and tart lemon curd.

They’ve got the best texture. These are chewy, buttery shortbread cookies! Each bit truly melts in your mouth.

They’re pretty easy to make! They only require a few ingredients, and the dough only takes a few minutes to make. After it’s chilled, the cookies bake for 8 minutes and then are filled with an easy lemon curd.

For the full recipe, including measurements, step by step instructions, and bake time, please see the recipe card at the bottom of the post. This is just a brief overview!

To make the lemon curd, add the lemon juice, egg yolks, granulated white sugar, salt and lemon zest to a small saucepan. Whisk everything together.
Heat the lemon mixture over medium low heat for 20-25 minutes, stirring frequently, until it is thick enough to coat the back of a spoon.
Remove it from the heat and slowly whisk in the cold, cubbed butter.
Once all of the butter is melted in, transfer the curd to a bowl. Place plastic wrap on top of the curd, so it doesn’t form a skin, and allow it to cool completely.
Rub the lemon zest and sugar together to extract the most lemon flavor from the zest. Then add in the butter. Cream together until very fluffy. Then mix in the egg and vanilla.
Add in the dry ingredients and mix just until combined.
Scoop the dough into 1 tbsp portions and roll them into balls. After each ball is rolled, immediately press it with a 1/2 tsp to make an indent. Chill the prepared cookie dough on parchment paper lined baking sheets for 1 hour. Once chilled, baked the cookies 12 at a time.
When the cookies are straight out of the oven, scoot a small, round cookie cutter around them in a circular motion to help them return to their original smaller sizer. You can also press the centers again with a 1/2 tsp to create a deeper indent. Once cooled, sprinkle powdered sugar over the cookies and spoon about 1 teaspoon of lemon curd into the centers.

Lemon Curd Cookies FAQs

How do I store the cookies?

Keep the cookies in an airtight container for up to three days, or freeze for up to two weeks.

Do I really need to chill the dough?

Yes, the formed dough balls absolutely need to be chilled to help the cookies better keep their shape. 

Can I use store bought lemon curd?

Absolutely, it just might not be as thick as the homemade lemon curd recipe listed here.

Tips for baking perfectly chewy lemon curd cookies

Measure your flour properly. This is always my #1 baking tip. Do not ever scoop a measuring cup into your flour. This will always lead to using too much flour. Instead, scoop spoonfuls of flour into your measuring cup and swipe excess flour off with the back of a knife. Or better yet, weigh your flour. 1 cup of flour equals 120-125 grams.

When the cookies are straight out of the oven, go around them in a circular motion with a circular cookie cutter. This will help the cookies to go back to their previous smaller size and it’ll give them a perfect circular shape!

Use a 1/2 tsp to make the indents in the cookie dough. I know these are “thumbprint” cookies, but a 1/2 tsp will give you much prettier indents!

If you make these cookies please leave a star review! Also, tag me on Instagram @inbloombakery_ so I can see your creation! Follow me on Pinterest for other dessert ideas!

Other Recipes to Try

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Lemon Sugar Cookies

Lemon Curd Cake
5 from 31 ratings

Lemon Curd Cookies

Yield: 36 cookies
Prep: 40 minutes
Cook: 10 minutes
Chill Time: 1 hour
These perfect lemon curd cookies are soft, buttery lemon sugar cookies with luscious, zesty lemon curd centers, with a light dusting of powdered sugar. They are the best and brightest lemony cookie you'll ever make!
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Ingredients

For the Lemon Curd

  • 1/2 cup (120 ml) lemon juice, about 3 large lemons
  • 1 tbsp (10 g) lemon zest, about 2 lemons
  • 4 egg yolks
  • 3/4 cup (150 g) granulated white sugar
  • 1/8 tsp salt
  • 1/2 cup (112 g) unsalted butter, cold and cut in cubes

For the Lemon Sugar Cookies

  • 2 3/4 cups (344 g) all-purpose flour, spooned and leveled
  • 1/2 tsp baking powder
  • 1/2 tsp sea salt
  • 1 cup (224 g) unsalted butter, softened
  • 1 cup (200 g) granulated white sugar
  • 1 egg
  • 1 tsp (5 ml) vanilla
  • 1 tbsp (10 g) lemon zest
  • 1/4-1/2 cup (32-65 g) powdered sugar (for sprinkling over the baked cookies)

Instructions
 

For the Lemon Curd

  • To make the lemon curd, add the lemon juice, lemon zest, egg yolks, granulated white sugar and salt to a small saucepan or pot. Whisk everything together.
    1/2 cup (120 ml) lemon juice, 1 tbsp (10 g) lemon zest, 4 egg yolks, 3/4 cup (150 g) granulated white sugar, 1/8 tsp salt
  • Heat the lemon mixture over medium low heat for 20-25 minutes, stirring frequently, until thick. It should coat the back of a spoon once thick enough. 
  • Remove it from the heat and slowly whisk in the cold, cubbed butter.
    1/2 cup (112 g) unsalted butter, cold and cut in cubes
  • Once all of the butter is melted in, transfer the curd to a heat proof, medium bowl. Place plastic wrap on top of the curd, so it doesn't form a skin, and allow it to cool completely.

For the Lemon Sugar Cookies

  • In a small bowl, whisk together the flour, baking powder and salt.
    2 3/4 cups (344 g) all-purpose flour, spooned and leveled, 1/2 tsp baking powder, 1/2 tsp sea salt
  • Add the sugar and lemon zest to a large bowl. Rub the lemon zest and sugar together with your fingertips to extract the most lemon flavor from the zest.
    1 cup (200 g) granulated white sugar, 1 tbsp (10 g) lemon zest
  • Add in the softened butter. Cream the butter, sugar and lemon zest together with an electric mixer on high speed for 1-2 minutes until very light and fluffy.
    (If using a stand mixer, use the paddle attachment.)
    1 cup (224 g) unsalted butter, softened
  • Add in the egg and vanilla, and mix on medium-high speed until pale in color and fluffy, about 1-2 minutes.
    1 egg, 1 tsp (5 ml) vanilla
  • Add in the dry ingredients and mix on low then medium speed just until combined. (Scrape the sides of the bowl as necessary.)
  • Scoop the dough into 1 tbsp portions and roll them into balls. After each ball is rolled, immediately press it with a 1/2 tsp to make an indent.
  • Chill the prepared cookie dough balls on parchment paper lined baking sheets for 1 hour.
  • Preheat the oven to 350℉ (175℃).
  • Once chilled, separate the cookies 12 at a time on a prepared, parchment paper lined baking sheet.
  • Bake the cookies for 8-9 minutes.
  • When the cookies are straight out of the oven, scoot a small, round cookie cutter around them in a circular motion to help them return to their original smaller sizer. You can also press the centers again with a 1/2 tsp to create a deeper indent.
  • Let the cookies cool for 5 minutes on the cookie sheet, then transfer them to a cooling rack to finishing cooling.
  • Once the cookies are completely cooled, sprinkle powdered sugar over the cookies then fill each with about 1 tsp of lemon curd. Then enjoy!
    1/4-1/2 cup (32-65 g) powdered sugar (for sprinkling over the baked cookies)
Course: Dessert
Keyword: chewy cookies, Cookies, Lemon, lemon cookies, lemon curd, thumbprint cookies
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