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These lemon curd cookies are soft and buttery, filled with sunshine and bursting with citrusy flavor. The cookies melt in your mouth, while the tangy lemon curd adds a refreshing twist. As you bake, the kitchen fills with the aroma of fresh lemons, making this recipe a true summer delight.
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Whisk lemon juice, zest, sugar, and egg yolks in a small saucepan over low heat.
Stir constantly until the mixture thickens, about 5–8 minutes.
Remove from heat and stir in butter until fully incorporated.
Cool completely before using.
Cream vegetable oil and sugar together until smooth.
Add eggs and vanilla extract, mixing until combined.
Mix in all-purpose flour, salt, baking soda, lemon juice, and lemon zest until a dough forms.
Chill the dough in the refrigerator for 30 minutes.
Roll the dough into 1-inch balls and place them on a baking sheet.
Press the center of each ball with your thumb or a spoon to create an indentation.
Bake at 350°F (175°C) for 10–12 minutes until the edges are lightly golden.
Once the cookies are cool, spoon lemon curd into the center of each cookie.
Dust with powdered sugar if desired.
Chill the dough to make it easier to shape and prevent spreading during baking.
Use freshly squeezed lemon juice for the best flavor in both the cookies and the curd.
If you don’t have homemade lemon curd, store-bought works as a quick alternative.
Can I use store-bought lemon curd?
Yes, store-bought lemon curd works as a quick alternative if you don’t want to make it from scratch.
How do I know when the lemon curd is ready?
The lemon curd is ready when it thickens and coats the back of a spoon, usually after 5–8 minutes of constant stirring over low heat.
Can I freeze the cookies?
Yes, you can freeze the cookies without the lemon curd filling. Add the curd after thawing and before serving.
What’s the best way to store these cookies?
Store the cookies in an airtight container in the refrigerator for up to 5 days. Bring them to room temperature before serving.
Can I substitute lime for lemon?
Yes, lime can be used as a substitute for lemon in both the cookies and the curd for a slightly different citrus flavor.
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