LEMON CURD COOKIES are little pastry jewels where the delicate crumbly shortcrust meets the fresh, citrusy character of a velvety, fragrant lemon cream. The contrast between the buttery base and the soft, slightly tart center makes every bite balanced and irresistible.
The lemon curd, intense and bright, adds a lively note that lightens the cookie’s sweetness, creating a perfect play of textures and flavors. Elegant in shape and taste, they are ideal to serve after a meal, accompanied by a hot tea or a citrus herbal infusion.
Perfect for breakfast, an afternoon snack, or to serve with tea, lemon curd cookies are a simple yet refined recipe, ideal for those who love fresh and enveloping lemon desserts. Also excellent as homemade cookies to give as gifts, they win you over with aroma, texture, and flavor.
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- Difficulty: Very easy
- Cost: Budget-friendly
- Rest time: 4 Hours
- Preparation time: 20 Minutes
- Portions: 15 Pieces
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 cups all-purpose flour (farina 00)
- 7 tbsp butter, cold
- 1/2 cup granulated sugar
- 1 egg (medium, at room temperature)
- 1/2 tsp baking powder
- lemon zest
- 1 pinch salt
- 3 eggs (medium, at room temperature)
- 1/2 cup granulated sugar
- 7 tbsp lemon juice (about 100 g)
- 2 lemons (zest from untreated lemons)
- 6 tbsp butter (about 80 g)
- 1 pinch salt
For the Lemon Curd Cookies you will need
- 1 Bowl
- 1 Saucepan
- 1 Citrus juicer
- 1 Whisk
- 1 Sieve
- 1 Pastry board
- 1 Rolling pin
- 1 Cookie cutter
Preparation Lemon Curd Cookies
In a bowl or in the bowl of a stand mixer fitted with the paddle attachment place the flour and the cold butter. Work everything until you obtain a sandy mixture.
Add the sugar, the egg, the lemon zest, a pinch of salt and the sifted baking powder.
Quickly knead until you obtain a smooth, homogeneous dough.
>Wrap the dough in plastic wrap and let it rest in the refrigerator for 30 minutes.On a lightly floured surface briefly rework the shortcrust to soften it and roll it out to a thickness of 3–4 mm (about 1/8–3/16 inch).
Cut out the shapes you prefer and make a central hole in half of the cookies.
Place the cookies on a baking sheet lined with parchment paper.Bake the cookies in a preheated conventional (static) oven at 338°F for 15 minutes.
Remove from the oven and let them cool completely.Put the sugar in a saucepan and grate the lemon zest, avoiding the white pith. Rub the sugar and zest between your fingers: this helps release the oils.
Pour the lemon juice into the pan and mix well with the sugar.In another bowl place the eggs and the salt. Beat them well with a fork.
Pour the eggs into the sugar and mix. Put the pan on the stove over low heat.
Cook the lemon curd, stirring constantly, until the custard thickens and reaches 165°F.
If you don’t have a thermometer, dip a spoon into the cream and lift it out.
The lemon curd is ready when it “coats” the spoon: it leaves an even layer on the surface and, running a finger along the back of the spoon, the groove stays clearly defined and does not run back together.Remove the cream from the heat and pass it through a sieve to remove the zest and any bits of cooked egg. Incorporate the butter and stir thoroughly until you obtain a smooth mixture.
Pour the lemon curd into an airtight container and let it cool to room temperature. Then place it in the refrigerator for a few hours so that it firms up.Dust the pierced cookies with powdered sugar. Place a teaspoon of lemon curd on the whole cookies and cover them with the pierced ones.
Once filled, transfer them to the refrigerator until ready to enjoy.
Storage
In the refrigerator: 3–4 days in an airtight container. Freezing after filling is not recommended.
