Lemon Curd Cookies Recipe

4.54 from 26 votes

These adorable Lemon Thumbprint Cookies are made with soft sugar cookie dough and homemade lemon curd. A bit like bite-sized lemon pies, they are the perfect sweet treat to serve at baby showers, weddings, and summer parties.

Prep Time10

Cook Time10

Total Time20

Course: Dessert

Cuisine: American

Servings: cookie cups

Calories: 256kcal

Author: The Carefree Kitchen

Ingredients

Sugar Cookie Cups

1 cup butter room temperature
2 cups sugar
2 tablespoons lemon zest
2 large eggs room temperature
2 teaspoons vanilla extract
3/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
3 cups all-purpose flour

Lemon Curd Filling

1 cup lemon juice
3 egg yolks
1 cup sugar
1½ tablespoon corn starch
2 tablespoons lemon zest
1/4 cup butter cold and cubed

US Customary - Metric

Instructions

Sugar Cookie Cups

Preheat oven to 350 degrees F.
In the bowl of a stand mixer, add the butter, sugar, and lemon zest. Cream together using the paddle attachment until light and fluffy, or about 3-5 minutes.
Add the eggs one at a time, mixing on low speed and scraping between each addition. Then, add the vanilla and salt and mix just until combined.
In a separate large bowl, whisk together the baking powder, baking soda, and flour. Add the flour mixture to the butter mixture and mix on low speed until combined.
Using an ice cream scoop, form 1" balls and place in a greased mini muffin tin. Press the other end of the ice cream scoop into the center to flatten the dough ball and create a small cup shape.
Bake in a preheated oven for 7-8 minutes, or until lightly golden on the edges.
Remove from the oven and let them cool 5 minutes before transferring to a wire rack to cool completely. Set aside.

Lemon Curd Filling

In a blender, add the lemon juice, egg yolks, sugar, cornstarch, and lemon zest. Blend until smooth.
Pour the lemon mixture into a saucepan and heat on medium heat. Stir constantly while bringing the lemon mixture to a rapid boil, or about 172 degrees F.
Remove from the heat and whisk in the butter until completely smooth.
Add about 1 tablespoon of the lemon curd into each cookie cup. Cool completely and then refrigerate until chilled. Add a sprinkle of powdered sugar before serving if desired. Enjoy!

Video

Notes

Refrigerator: store cookie cups in an airtight container in the fridge for up to 1 week.

Freezer: you can freeze completely cooled Lemon Cookie Cups for up to 2 months.

Nutrition