Sweet and Buttery Lemon Curd Cookies (Filled with a Glossy Spoon of Lemon Curd)
The filled cookies first, from 12 to 48 a batch. Then 12 more lemon desserts, from lemon bars and icebox pie to a no-bake cheesecake topped with curd, and the best uses for the rest of the jar: lemon curd pie, cake and tarts.
- Seven flavor twists
- Store-bought shortcut
- Halal gelatin swaps
- Printable recipe card
The cookies from the pin: sugar-rolled thumbprints with glossy lemon curd, stacked on a white plate, one already bitten.
Lemon curd cookies are the cookies on the pin: soft, buttery rounds rolled in sugar, each with a glossy spoon of curd. Lemon zest in the dough, a crackly sugar coat, a sweet-tart middle. The card makes 24 and scales from 12 to 48. After it: twelve more lemon desserts and what to do with the rest of the jar.
On this page
- Why the filled cookies work
- The cookies, 12 to 48
- When to fill the thumbprint
- Ten-minute homemade lemon curd
- Seven thumbprint twists
- The lemon baking kit
- 12 more lemon dessert recipes, with amounts
- What to do with a jar of curd, storage and 14 FAQs
Why the Filled Cookies Work: Soft Crumb, Tart Middle
A soft cookie, a tart middle
Butter, sugar and lemon zest in the dough, sweet-tart curd in the well. The sugar coat crackles, the crumb stays soft, and the curd cuts the sweetness.
Bakery looks, pantry ingredients
Butter, sugar, flour, one egg and a lemon. The measuring-teaspoon well is what makes them look like the pin.
Homemade or jarred curd
Ten minutes of stirring makes a cup of curd, or a jar from the shop does the same job. Either way, the cookies take under 30 minutes of hands-on time.
One jar, twelve more desserts
The leftover curd tops a cheesecake, fills tarts and goes into the mousse and Eton mess further down.
How to Make Lemon Curd Cookies, 12 to 48 at a Time
Number 1 of 13, and the cookies on the pin. The card makes 24 cookies on two sheets; tap 12, 36 or 48 and the amounts change.
Lemon Curd Cookies
The cookies from the pin: soft, buttery lemon sugar cookies rolled in sugar, with a glossy well of sweet-tart lemon curd in the middle. Make the curd or use a jar. Tap a size and every amount updates.
How many cookies?
Ingredients
- 6 tbsp (85 g)¾ cup (170 g)1 cup + 2 tbsp (255 g)1½ cups (340 g) unsalted butter, softened but cool
- 6 tbsp (75 g)¾ cup (150 g)1 cup + 2 tbsp (225 g)1½ cups (300 g) granulated sugar
- 1½ tsp1 tbsp (1 lemon)1½ tbsp2 tbsp (2 lemons) finely grated lemon zest
- ½ (2 tbsp beaten)11 + 1 yolk2 large egg, room temperature
- 1½ tsp1 tbsp1½ tbsp2 tbsp fresh lemon juice
- ½ tsp1 tsp1½ tsp2 tsp alcohol-free vanilla
- 1 cup + 2 tbsp (140 g)2¼ cups (280 g)3⅓ cups (420 g)4½ cups (560 g) all-purpose flour
- ¼ tsp½ tsp¾ tsp1 tsp baking powder
- ⅛ tsp¼ tsp¼ tsp + a pinch½ tsp fine salt
- 3 tbsp⅓ cup½ cup⅔ cup granulated sugar, for rolling
- ¼ cup½ cup¾ cup1 cup thick lemon curd, homemade or jarred, for filling
One large lemon gives the zest and juice for 24 cookies. Butter should dent when pressed but not look greasy. Jarred curd: pick the thickest; a 10 to 11 oz jar is about 1 cup and fills 48. Alcohol-free vanilla keeps them halal.
Instructions
Have the curd ready
Make the lemon curd below at least 2 hours ahead, or stir a jar of thick store-bought curd smooth. Cold, thick curd holds its dome; warm curd runs.
Rub the zest into the sugar
Rub the lemon zest into the sugar with your fingertips for a minute, until damp and fragrant. It carries the lemon oil into every crumb.
Cream, then add the egg
Beat the butter and lemon sugar on medium for 2 to 3 minutes, until pale. Beat in the egg, lemon juice and vanilla.
Add the flour and chill
Whisk the flour, baking powder and salt, then mix in on low just until no flour shows. Cover and chill the dough for 30 minutes.
Roll, coat and press
Heat the oven to 350°F (175°C) and line 1 baking sheet2 baking sheets3 baking sheets4 baking sheets with parchment. Roll 1½-tablespoon balls, roll each in sugar, set 2 inches apart and press a deep well with a measuring teaspoon.
Bake, press again, fill
Bake one sheet at a time, the rest chilled, for 8 minutes. Press the puffed wells again, add a level teaspoon of curd to each and bake 3 to 4 minutes more, until the edges set.
Cool and set
Cool 10 minutes on the sheet, then move to a rack. Let the curd set 30 minutes, or 20 in the fridge, before stacking or serving.
When to Fill the Thumbprint: Before, Halfway or After Baking
Ready for the oven: sugar-rolled balls with pressed wells, a measuring teaspoon, a jar of curd, lemons and a zester.
The card fills the cookies halfway through baking. Both other ways work too; it depends on how the cookies will travel.
| When | How | Result and best for |
|---|---|---|
| WhenBefore baking | HowFill the pressed wells, bake 11 to 12 minutes | Result and best forSets firm with a matte top; thin homemade curd can bubble over. Best for lunchboxes, gifting and stacking, with jarred or cornstarch curd. |
| WhenHalfway (the card) | HowBake 8 minutes, press again, fill, bake 3 to 4 more | Result and best forSet enough to stack, still glossy and bright yellow. Best for a stacked plate, as on the pin. |
| WhenAfter baking | HowPress the wells again while warm, cool, fill, chill 30 minutes | Result and best forSoftest, glossiest and freshest, but a little sticky. Best for same-day serving with silky homemade curd. |
Five Rules for Wells That Hold Their Curd
Chill the dough
Thirty minutes in the fridge keeps the balls round and the wells deep. Warm dough spreads and the wells disappear.
Press with a measuring teaspoon
The round back makes an even well the same size every time. Dip it in flour between cookies so it does not stick.
Press again halfway
The wells puff up in the oven. A second press after 8 minutes makes room for a full teaspoon of curd.
A level teaspoon of cold curd
Mounded, warm or thin curd boils over the edge. Level and cold sets in a neat, glossy dome.
Pull them pale
The edges should be set and the bottoms just golden. The tops stay pale and the cookies firm up as they cool.
Ten-Minute Lemon Curd for the Thumbprints
Up close: a soft, tender crumb under a glossy dome of curd and a crackle of sugar.
Four yolks, sugar, lemon and butter, stirred over simmering water for ten minutes. One batch fills 48 cookies, or 24 with enough left for toast, yogurt or the mousse below.
Lemon Curd
Makes about 1 cup · 10 minutes + 2 hours chilling
Ingredients
- 4 large egg yolks
- ½ cup (100 g) granulated sugar
- ⅓ cup (80 ml) fresh lemon juice (2 to 3 lemons)
- 1 tbsp finely grated lemon zest
- a pinch fine salt
- 4 tbsp (57 g) cold unsalted butter, cubed
- 2 tsp cornstarch, only for curd baked inside cookies
Method
Whisk
In a glass or stainless steel bowl, whisk the yolks, sugar, juice, zest and salt until smooth. For baking-strength curd, whisk the cornstarch into the juice first.
Cook gently
Set the bowl over a pan of barely simmering water. Stir constantly with a silicone spatula for 8 to 10 minutes, until the curd coats the spatula and holds a line, 170°F (77°C).
Add the butter
Off the heat, whisk in the butter a few cubes at a time until glossy. Strain through a sieve for the smoothest curd.
Chill
Press plastic wrap onto the surface and chill at least 2 hours; it thickens as it cools. It keeps 1 week in the fridge or 3 months frozen.
The shortcut: a jar of store-bought lemon curd does the same job. Choose the thickest one, stir it smooth, and it holds well in all three filling methods.
Seven Thumbprint Twists, from Raspberry to Lemon Thyme
Same dough, same well, a different twist. Tap one:
Lemon Curd Cookies
The cookies above: zest in the sugar, a sugar coat and a level teaspoon of curd. The ones on the pin.
Lemon Raspberry Thumbprints
Fill half the wells with lemon curd and half with seedless raspberry jam, or swirl ¼ tsp jam into each spoon of curd. For a raspberry-lemon cookie without the well, see these lemon raspberry cookies.
Lemon Marmalade Thumbprints
Swap the curd for thick lemon marmalade, chopped fine. It does not run, so fill before baking. Make a jar with this lemon marmalade recipe.
Coconut Lemon Curd Cookies
Roll the balls in ¾ cup sweetened shredded coconut instead of sugar (for 24). The coconut toasts golden around the curd. A good one for Easter.
Almond Lemon Curd Cookies
Replace ½ cup of the flour with ½ cup (50 g) almond flour and roll the balls in finely chopped almonds or pistachios. Nutty and a little more tender.
Lemon Thyme Cookies
Rub 1 tsp finely chopped fresh thyme into the sugar with the zest. Herbal and grown-up. Dried culinary lavender works the same way; use only ½ tsp.
Gluten-Free Lemon Curd Cookies
Use a 1:1 gluten-free flour blend with xanthan gum, by weight (280 g for 24). Chill the dough a full hour, as it is softer. Check the label on jarred curd.
The Lemon Baking Kit: Mixer, 9×13, Springform, Scoop
The tools behind these bakes: a mixer for the cookie dough, a 9×13 for the lemon bars, a springform for the cheesecake and a scoop for even thumbprints.
This post contains affiliate links; purchases may earn a small commission at no extra cost.
Featured Favorites
KitchenAid Stand Mixer
Creams the butter and lemon sugar while you zest, then whips the cream for the mousse and Eton mess.
Check Price
Ninja Air Fryer
For a few cookies or muffins without heating the oven. Set it about 25°F lower and check early.
Check PriceBaking Tools
Pyrex 9×13-Inch Baking Dish
The pan for 24 lemon bars. Glass shows you when the crust underneath is golden.
Check Price
HIWARE Cheesecake Pan
For the no-bake lemon cheesecake; the side unclips, so the slices come out clean.
Check Price
Hamilton Beach Hand Mixer
Enough power for the cookie dough, the cheesecake filling and whipped cream, and it fits in a drawer.
Check Price
Chef Aide Silicone Spatula Set
For stirring curd over the heat and folding mousse without knocking the air out.
Check Price
HOMURE H Cookie Scoop Set
Even scoops mean even wells, and cookies that bake at the same speed.
Check PricePantry Staples
SMARTAKE Parchment Paper Sheets
Pre-cut sheets for the cookie trays and the lemon bar pan, so nothing sticks.
Check Price
365 Semi Sweet Chocolate Chips
Melt a handful to dip the lemon shortbread halfway. Dark chocolate and lemon go well together.
Check Price12 More Lemon Dessert Recipes: Bars, Cheesecake, Icebox Pie, Cake
A spring lemon table: the cookies on a cake stand, lemon bars, tart slices, cheesecake with curd and lemonade.
Each one makes a single batch, with the oven temperature, the time and a short method. Numbers 2 to 13:
Bars, Cakes and Muffins
Lemon Bars Feeds a crowd
- Makes24 bars, 9×13 pan
- Oven350°F (175°C)
- Time20 + 20 to 25 min, chill 2 hr
- Crust: 1 cup (225 g) cold unsalted butter, cubed; 2 cups (250 g) all-purpose flour; ½ cup (100 g) sugar; ¼ tsp salt
- Filling: 5 large eggs; 2 cups (400 g) sugar; ⅓ cup (40 g) flour
- ¾ cup (180 ml) fresh lemon juice (4 to 5 lemons) and 1 tbsp zest
- powdered sugar, to dust
Rub the crust ingredients to coarse crumbs, press into a parchment-lined 9×13 pan and bake 20 minutes, until pale gold. Whisk the filling smooth, pour it onto the hot crust and bake 20 to 25 minutes, until the center barely wobbles. Cool, chill 2 hours, dust and cut.
Step by step, with photos: lemon bars in a 9×13 pan. Also gluten-free lemon bars and lemon cream cheese bars.
Lemon Drizzle Cake Tea time
- Makes1 loaf, 10 slices, 9×5 pan
- Oven350°F (175°C)
- Time45 to 50 min
- 1 cup (225 g) unsalted butter, softened; 1 cup + 2 tbsp (225 g) sugar; zest of 2 lemons
- 4 large eggs; 1¾ cups (225 g) all-purpose flour; 2 tsp baking powder; ¼ tsp salt; 2 tbsp milk
- Drizzle: ⅓ cup (80 ml) lemon juice and ½ cup (100 g) granulated sugar
Rub the zest into the sugar and cream with the butter for 3 minutes. Beat in the eggs one at a time, then fold in the flour, baking powder, salt and milk. Bake in a lined loaf pan 45 to 50 minutes, until a skewer comes out clean. Prick all over and spoon the drizzle over the hot cake.
Less sugar: a sugar-free lemon cake.
Lemon Poppy Seed Muffins Breakfast
- Makes12 muffins
- Oven375°F (190°C)
- Time18 to 20 min
- 2 cups (250 g) all-purpose flour; ¾ cup (150 g) sugar; zest of 2 lemons
- 2 tsp baking powder; ½ tsp baking soda; ½ tsp salt; 1½ tbsp poppy seeds
- 2 large eggs; ¾ cup (180 g) plain Greek yogurt; ½ cup (120 ml) neutral oil; ¼ cup (60 ml) lemon juice; ¼ cup (60 ml) milk
- Glaze: 1 cup (120 g) powdered sugar and 2 tbsp lemon juice
Rub the zest into the sugar, then whisk it with the dry ingredients and poppy seeds. Whisk the eggs, yogurt, oil, juice and milk, and fold the two together just until no flour shows; lumps are fine. Fill 12 lined cups and bake 18 to 20 minutes. Glaze when cool.
Lemon Olive Oil Cake One bowl
- Makes9-inch round, 10 slices
- Oven350°F (175°C)
- Time35 to 40 min
- 1 cup (200 g) sugar; zest of 2 lemons; 3 large eggs
- ¾ cup (180 ml) mild extra-virgin olive oil; ½ cup (120 g) plain yogurt; ¼ cup (60 ml) lemon juice
- 1½ cups (190 g) all-purpose flour; ½ cup (50 g) almond flour; 2 tsp baking powder; ½ tsp salt
- powdered sugar, to dust
Rub the zest into the sugar, then whisk in the eggs until pale and thick, about 2 minutes. Stream in the oil while whisking, then the yogurt and juice. Fold in the flours, baking powder and salt. Bake in an oiled, lined 9-inch pan 35 to 40 minutes, until golden and springy. Dust with sugar when cool.
Lemon Ricotta Cupcakes Party
- Makes12 cupcakes
- Oven350°F (175°C)
- Time18 to 20 min
- ½ cup (113 g) unsalted butter, softened; ¾ cup (150 g) sugar; zest of 1 lemon; 2 large eggs
- ¾ cup (185 g) whole-milk ricotta; 2 tbsp lemon juice; 1 tsp alcohol-free vanilla
- 1½ cups (190 g) all-purpose flour; 1½ tsp baking powder; ¼ tsp baking soda; ¼ tsp salt
- Frosting: 4 oz (115 g) cream cheese; 4 tbsp butter; 2 cups (240 g) powdered sugar; 1 tbsp lemon juice; zest
Cream the butter, sugar and zest, beat in the eggs, then the ricotta, juice and vanilla. Fold in the dry ingredients just until smooth. Divide among 12 lined cups and bake 18 to 20 minutes, until a toothpick comes out clean. Cool completely before frosting.
The frosting, in full: lemon cream cheese frosting.
Cookies and Curd
Lemon Shortbread Cookies Slice and bake
- Makesabout 24 cookies
- Oven325°F (165°C)
- Time14 to 16 min, chill 1 hr
- 1 cup (225 g) unsalted butter, softened; ½ cup (100 g) sugar; zest of 1 lemon
- 2 cups (250 g) all-purpose flour; 2 tbsp cornstarch; ¼ tsp salt
- Glaze: 1 cup (120 g) powdered sugar and 1½ to 2 tbsp lemon juice
Beat the butter, sugar and zest until creamy, then mix in the flour, cornstarch and salt until a soft dough forms. Roll into a 2-inch log, chill 1 hour and slice ¼ inch thick. Bake 14 to 16 minutes, until the edges are barely golden. Cool, then drizzle with the glaze.
For a soft, cakey lemon cookie instead: ricotta cheese cookies.
Lemon Curd Stovetop
- Makesabout 1 cup
- OvenNo oven: over simmering water
- Time10 min, chill 2 hr
- 4 large egg yolks; ½ cup (100 g) sugar; ⅓ cup (80 ml) lemon juice; 1 tbsp zest; a pinch of salt
- 4 tbsp (57 g) cold unsalted butter, cubed
Whisk the yolks, sugar, juice, zest and salt in a glass or stainless bowl over barely simmering water, stirring constantly for 8 to 10 minutes, to 170°F. Off the heat, whisk in the butter, strain and chill. The full method is in the lemon curd section.
Chilled and No-Bake
No-Bake Lemon Cheesecake No bake
- Makes9-inch springform, 12 slices
- OvenNo oven
- Time25 min, chill 6 hr
- Crust: 1½ cups (150 g) graham cracker crumbs; 5 tbsp (70 g) melted butter; 2 tbsp sugar
- 16 oz (450 g) cream cheese, room temperature; ¾ cup (90 g) powdered sugar
- zest of 2 lemons and ⅓ cup (80 ml) lemon juice; 1 cup (240 ml) cold heavy cream
- ½ cup lemon curd, for the top
Mix the crumbs, butter and sugar, press into the pan and chill. Beat the cream cheese, powdered sugar, zest and juice until smooth. Whip the cream to stiff peaks and fold it in. Spread over the crust, chill at least 6 hours or overnight, then spread the curd on top before slicing.
Lemon Icebox Pie Make ahead
- Makes9-inch pie, 8 slices
- Oven350°F (175°C)
- Time10 + 15 min, chill 4 hr
- Crust: 1½ cups (150 g) graham cracker or vanilla wafer crumbs; 6 tbsp (85 g) melted butter; ¼ cup (50 g) sugar
- 1 can (14 oz / 397 g) sweetened condensed milk; 4 large egg yolks
- ½ cup (120 ml) fresh lemon juice; 1 tbsp zest
- whipped cream, to top
Press the crumbs, butter and sugar into a 9-inch pie plate and bake 10 minutes. Whisk the condensed milk, yolks, juice and zest until smooth and slightly thick. Pour into the warm crust and bake 15 minutes, until set at the edges with a slight wobble. Cool, chill 4 hours and top with whipped cream.
Lemon Mousse Halal gelatin
- Makes6 small cups
- OvenNo oven
- Time20 min, chill 3 hr
- 1½ tsp powdered halal beef or fish gelatin and 3 tbsp cold water
- 1 cup (300 g) lemon curd, room temperature
- 1¼ cups (300 ml) cold heavy cream; 2 tbsp powdered sugar
- berries and zest, to finish
Sprinkle the gelatin over the water, leave 5 minutes, then melt it in short microwave bursts and whisk it into the curd. Whip the cream and powdered sugar to soft peaks and fold into the curd in two parts. Spoon into cups and chill 3 hours.
Agar swap: simmer ½ tsp agar powder in ¼ cup water for 2 minutes, whisk it straight into the curd and fold in the cream quickly; agar sets in minutes. No setting agent: curd folded into whipped cream makes a softer lemon fool that holds for a day.
Lemon Panna Cotta Halal gelatin
- Makes6 small ramekins
- OvenNo oven: stovetop
- Time15 min, chill 4 hr
- 2¼ tsp (one 7 g envelope) powdered halal beef or fish gelatin and 3 tbsp cold water
- 2 cups (480 ml) heavy cream; ½ cup (120 ml) whole milk; ⅓ cup (65 g) sugar
- zest of 1 lemon in wide strips; 2 tbsp lemon juice; ½ tsp alcohol-free vanilla
Bloom the gelatin in the water. Heat the cream, milk, sugar and zest until steaming, not boiling, steep 15 minutes and lift out the zest. Rewarm, stir in the gelatin until dissolved and cool to lukewarm before adding the juice and vanilla, so the cream does not curdle. Pour into ramekins and chill 4 hours.
Agar swap: whisk ¾ tsp agar powder into the cold cream and milk, bring to a gentle boil and simmer 2 minutes, then add the juice off the heat. It sets in about an hour, a little firmer than gelatin.
Lemon Eton Mess 10 minutes
- Makes4 glasses
- OvenNo oven with bought meringue
- Time10 min
- 1¼ cups (300 ml) cold heavy cream; 1 tbsp powdered sugar
- ½ cup lemon curd
- 2 cups (about 3 oz) meringue cookies or nests, broken up
- 2 cups mixed berries; mint, to finish
Whip the cream and powdered sugar to soft peaks. Ripple the curd through with a few strokes; the streaks are the point. Fold in most of the meringue and berries, spoon into glasses and scatter the rest on top. Serve within 30 minutes, before the meringue softens.
Homemade meringue: whisk 2 egg whites to soft peaks, add ½ cup (100 g) sugar a spoonful at a time until glossy, spoon onto parchment and bake at 225°F (110°C) for 1 hour; cool in the oven.
Desserts with Lemon Curd: What to Do with the Rest of the Jar
One cup of curd, homemade or jarred, goes a long way: lemon curd pie, a topping for cheesecake, a filling for lemon cake. How much each dessert takes:
| Dessert | How to use the curd | How much |
|---|---|---|
| DessertLemon curd pie | How to use the curdFold the curd into softly whipped cream, spoon into a baked 9-inch pie shell, chill 4 hours | How much1½ cups curd + 1 cup cream |
| DessertLemon curd cheesecake | How to use the curdSpread over a chilled baked or no-bake cheesecake and chill 30 minutes, or swirl spoonfuls into the batter before baking | How much½ to ¾ cup |
| DessertLemon cake with lemon curd | How to use the curdPipe a ring of buttercream around each cake layer and fill the middle with curd so it does not squeeze out | How much½ cup per layer |
| DessertLemon curd cookies | How to use the curdThumbprints, as on the card; or sandwich two shortbread cookies with a thin layer | How much1 level tsp per cookie |
| DessertLemon curd tarts | How to use the curdFill baked tartlet shells and top with berries or toasted meringue; or bake the curd in the shells | How much1 to 2 tbsp per tartlet |
| DessertLemon curd parfaits | How to use the curdLayer with Greek yogurt or whipped cream, crushed shortbread or graham crackers and berries | How much¼ cup per glass |
| DessertFilled cupcakes | How to use the curdCore cooled cupcakes with a small knife, fill, then frost over the top | How much1 tsp per cupcake |
| DessertSwirled bars | How to use the curdDot over cheesecake bar or blondie batter and drag a knife through before baking | How much⅓ cup per 9×13 |
Keeping Them Set: Storage, Serving and Runny-Curd Fixes
| What | How | How long |
|---|---|---|
| WhatFilled cookies, counter | HowAirtight, parchment between layers, somewhere cool | How long1 day |
| WhatFilled cookies, fridge | HowAirtight, parchment between layers; 15 minutes out before serving | How long4 days |
| WhatUnfilled baked cookies | HowFrozen in a box; thaw, then fill | How long3 months |
| WhatFilled cookies, frozen | HowSingle layer until firm, then boxed; thaw in the fridge | How long1 month |
| WhatDough balls | HowRolled in sugar, wells pressed, frozen on the tray, then bagged; bake from frozen, 2 minutes longer | How long3 months |
| WhatLemon curd | HowJar in the fridge, surface covered | How long1 week; 3 months frozen |
| WhatBars, cheesecake, icebox pie, panna cotta | HowCovered, in the fridge | How long3 to 4 days |
| WhatShortbread gone soft | HowRe-crisp at 300°F (150°C) for 5 minutes, unglazed | How long |
Serving them:
- Stacked on a white plate with a halved lemon, as on the pin
- On a spring dessert table with easy Easter desserts
- On a cookie tray beside soft butterscotch pudding cookies
- For a crowd, alongside dessert bars that feed a crowd
- Lower in sugar: sugar-free lemon desserts
Troubleshooting: Flat Cookies, Runny Curd, Bitter Edges
| Problem | Likely cause | Fix |
|---|---|---|
| ProblemCookies spread, wells gone | Likely causeWarm dough or soft butter | FixChill the dough 30 minutes; press the wells again halfway |
| ProblemEdges crack when pressing | Likely causeDough too cold or dry | FixLet the balls sit 5 minutes; pinch any cracks closed |
| ProblemCurd bubbled over | Likely causeOverfilled, or thin curd | FixOne level teaspoon of cold, thick curd |
| ProblemCurd runny in the cookie | Likely causeCurd undercooked or filled warm | FixCook to 170°F and chill 2 hours before filling |
| ProblemCurd will not thicken | Likely causeNot cooked long enough | FixKeep stirring over simmering water until it holds a line |
| ProblemScrambled bits in the curd | Likely causeHeat too high, or not stirred | FixLower the heat, stir constantly, strain |
| ProblemMetallic taste | Likely causeAluminum or unlined copper pan | FixGlass or stainless steel only |
| ProblemBitter edge | Likely causeWhite pith in the zest | FixZest only the yellow layer |
| ProblemGrainy mousse or panna cotta | Likely causeGelatin not bloomed, or added to hot lemon juice | FixBloom first; add the juice when lukewarm |
| ProblemRunny glaze | Likely causeToo much juice | FixAdd powdered sugar a spoonful at a time |
Nutrition (approximate, per cookie)
One of 24 cookies with a level teaspoon of homemade curd, from the recipe as written. Contains dairy, eggs and gluten. The other twelve desserts vary.
Lemon Curd Cookies FAQ: Filling, Freezing, Jarred Curd
How do you make lemon curd cookies?
Roll a lemon-zest sugar cookie dough into balls, coat them in sugar and press a deep well into each with a measuring teaspoon. Bake 8 minutes at 350°F, press the wells again, fill with a teaspoon of thick lemon curd and bake 3 to 4 minutes more. Let the curd set 30 minutes.
Do you fill thumbprint cookies before or after baking?
Either works. Filled before baking, the curd sets firm and the cookies stack and travel well. Filled after, it stays softest and glossiest but should not be stacked. Filling halfway through, as on the card, sets the curd and keeps the shine.
Can I use store-bought lemon curd for cookies?
Yes. Choose the thickest jar you can find and stir it smooth before filling. A 10 to 11 oz jar is about 1 cup, enough for 48 cookies. Jarred curd is usually thicker than homemade, so it holds well even when filled before baking.
Why did my thumbprint cookies spread and lose their wells?
The dough was too warm or the butter too soft. Chill the dough for 30 minutes, keep the waiting tray in the fridge, and press the wells again halfway through baking, when they puff up.
Why did the lemon curd run out of my cookies?
Too much curd, or curd that was thin or warm. Use one level teaspoon per cookie and chill the curd for at least 2 hours first. For filling before baking, cook the curd with 2 teaspoons of cornstarch so it sets firmer.
Do lemon curd cookies need to be refrigerated?
They keep 1 day at cool room temperature in an airtight box. After that, refrigerate them for up to 4 days with parchment between the layers, and let them stand 15 minutes before serving so the cookie softens.
Can I freeze lemon curd cookies?
Yes. Freeze the baked, unfilled cookies for up to 3 months and fill them after thawing, or freeze filled cookies in a single layer for up to 1 month and thaw them in the fridge. The rolled, pressed dough balls also freeze for 3 months.
How many lemons do I need for lemon curd?
Two to three medium lemons give the ⅓ cup of juice and 1 tablespoon of zest for one batch, which makes about 1 cup of curd. Roll them firmly on the counter before juicing to get more out of each.
Why does my lemon curd taste metallic?
Lemon juice reacts with aluminum and unlined copper. Cook curd in a glass or stainless steel bowl or pan, stir with a silicone spatula and strain it through a stainless sieve.
Why won’t my lemon curd thicken?
It has not cooked long enough. Keep stirring over barely simmering water until it coats the spatula and holds a line, about 170°F (77°C), usually 8 to 10 minutes. It thickens a lot more as it chills.
Can I use bottled lemon juice in lemon desserts?
Fresh juice tastes brighter, and these recipes need the zest anyway. Bottled juice works in a pinch for bars and icebox pie, but the flavor is flatter and can taste slightly bitter.
What desserts can I make with lemon curd?
Lemon curd pie, a topping for cheesecake, a filling between cake layers, thumbprint cookies, tarts, parfaits, filled cupcakes and swirled bars. The table above gives how much curd each one takes.
What is the best lemon dessert for a crowd?
Lemon bars: one 9 by 13 pan makes 24 bars, and they keep 4 days in the fridge and travel well. Lemon curd cookies at the 48 size and the no-bake lemon cheesecake are the next best choices.
Are these lemon desserts halal?
Yes as written. The mousse and panna cotta use halal beef or fish gelatin, or agar-agar, and every recipe uses alcohol-free vanilla. Check the labels on jarred curd and store-bought meringues.
Save the pin so the cookie card, the curd and all 13 lemon desserts are one tap away.
Next Lemon Bakes: Bars, Tartlets and Spring Cookies
Lemon bars in full, another spring cookie, curd tartlets, cream cheese bars, lighter lemon desserts and the Easter table.
Lemon Bars in a 9×13 Pan
The crowd favorite, step by step. See the recipe → CookiesLemon Raspberry Cookies
Soft spring cookies with berries. See the recipe → CurdBaked Lemon Curd Tartlets
Where the rest of the jar goes. See the recipe → BarsLemon Cream Cheese Bars
Creamy, tangy, sliceable. See the recipe → LighterSugar-Free Lemon Desserts
Bright flavor, less sugar. See the list → SpringEasy Easter Desserts
For the spring table. See the desserts →Zest in the sugar, wells pressed twice, a level teaspoon of cold curd. Soft, buttery and bright, and the rest of the jar makes twelve more desserts.
Pin these lemon curd cookies for your next bake.
