Description
Delicious lemon curd thumbprint cookies filled with a tangy lemon curd.
Ingredients
Scale
- ½ cup fresh lemon juice
- 1 tablespoon lemon zest
- 4 egg yolks
- ¾ cup granulated sugar
- Pinch of salt
- ½ cup unsalted butter, cold and cubed
- 2½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon sea salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
Instructions
- Make the Lemon Curd
Whisk lemon juice, zest, egg yolks, sugar, and salt in a saucepan. Cook over low heat, stirring constantly, until thick. Remove from heat and whisk in butter. Chill until firm. - Prepare the Cookie Dough
Whisk flour, baking powder, and salt. Cream butter and sugar, then mix in egg yolk, vanilla, and zest. Fold in dry ingredients gently. - Shape and Chill
Roll dough into tablespoon-sized balls. Press a thumbprint into each. Chill for 1 hour. - Bake
Bake at 350°F (175°C) for 9–10 minutes. Cool completely on a wire rack. - Fill and Set
Spoon lemon curd into each cookie center. Chill briefly before serving.
Notes
- Chill the cookies before baking for better shape.
- Experiment with different fillings like jam or chocolate.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 50mg