Soft Lemon Curd Cookies! The perfect dessert for any occasion

If you love cookies and lemon, you’ll adore this recipe for soft lemon curd cookies. They’re easy to make, ready in under half an hour, and bursting with incredible flavor. These cookies are soft and fluffy inside. Serve them as dessert, a snack, or even for breakfast. They’re perfect for any occasion and sure to please everyone. Try this recipe and share it with your friends and family—they’ll love it!

Ingredients:

For the Lemon Cookies:

• 1 cup + 2 tablespoons (130g) granulated sugar
• Pinch of salt (about 1g)
• Lemon zest
• ⅓ cup (80g) unsalted butter, melted
• ½ teaspoon (3g) vanilla extract
• 1 tablespoon (15g) lemon juice
• 2 eggs (about 100g)
• Yellow food coloring (optional)
• 2⅓ cups (300g) all-purpose flour
• 1 teaspoon (5g) baking powder

For the Lemon Curd:

• 2 egg yolks
• 3 tablespoons (40g) granulated sugar
• Pinch of salt
• 1 tablespoon (8g) cornstarch
• 3 tablespoons (40g) milk
• 4 tablespoons (60g) lemon juice
• Lemon zest
• 2 tablespoons (20g) unsalted butter

Preparation:

Lemon Cookies:

1. Prepare zest from 2 lemons and juice them. Set aside.
2. In a bowl, mix sugar and salt with 3/5 of the lemon zest.
3. Add melted butter, vanilla extract, and lemon juice. Mix well.
4. Add eggs (at room temperature) and mix. If using yellow food coloring, add it at this stage.
5. Sift flour and baking powder into another bowl and add to the mixture. Stir well.
6. Cover with plastic wrap and refrigerate for about 1 hour to firm up.

Lemon Curd:

1. In a saucepan, mix egg yolks with sugar and a pinch of salt.
2. Add cornstarch and mix, then add milk and lemon juice. Stir well.
3. Add remaining lemon zest and mix.
4. Cook over medium-low heat, stirring constantly, for about 10 minutes until thickened. Ensure it’s cooked well to avoid a raw egg taste.
5. Remove from heat, add butter, and stir until melted. Strain through a sieve, cover with plastic wrap, and let it cool to room temperature.

Assembly:

1. Take about 15g of cookie dough at a time, roll into balls, and coat with powdered sugar.
2. Place on a baking sheet and use a measuring spoon to lightly press the center of each ball.
3. Bake at 165°C (325°F) for about 12 minutes (preheat to 185°C/365°F).
4. Stir the cooled lemon curd well and place it in a piping bag.
5. Once cookies are ready, use the measuring spoon again to lightly press the center.
6. When cookies are cool enough, pipe lemon curd into the center of each one.