Introduction

Lemon Curd Cookies are a delightful combination of buttery sugar cookie cups filled with tangy, creamy lemon curd. These bite-sized treats are perfect for spring gatherings or any time you want a refreshing dessert with a citrus twist.

A close-up view of twelve small lemon tarts neatly placed on a white plate, each tart having one layer of golden-brown crust with a slightly rough texture holding a smooth, glossy layer of pale yellow lemon filling in the center; the tarts are uniformly spaced, showing their round shape and slightly raised edges, all set against a white marbled surface with a hint of a colorful cloth in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: Preheat your oven to 350 degrees F. Grease a mini muffin tin to prepare for the cookie cups.
Step 2: In the bowl of a stand mixer, cream together the room temperature butter, sugar, and 2 tablespoons lemon zest with the paddle attachment until light and fluffy, about 3-5 minutes.
Step 3: Add eggs one at a time, mixing on low speed and scraping down the bowl between each addition. Stir in vanilla extract and salt just until combined.
Step 4: In a separate bowl, whisk together baking powder, baking soda, and flour. Slowly add this flour mixture to the wet ingredients and mix on low speed until combined.
Step 5: Use a 1-inch ice cream scoop to portion dough into the prepared mini muffin tin. Press the back of the scoop into the center of each dough ball to create a small cup shape.
Step 6: Bake for 7-8 minutes or until the edges are lightly golden. Remove from the oven and let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Step 7: To make the lemon curd filling, combine lemon juice, egg yolks, sugar, corn starch, and 2 tablespoons lemon zest in a blender. Blend until smooth.
Step 8: Pour the lemon mixture into a saucepan and heat over medium, stirring constantly until it reaches a rapid boil (around 172 degrees F).
Step 9: Remove from heat and whisk in the cold cubed butter until the curd is smooth and glossy.
Step 10: Spoon about 1 tablespoon of lemon curd into each cooled cookie cup. Chill in the refrigerator until set. Optionally, dust with powdered sugar before serving. Enjoy!

Tips & Variations

For a brighter lemon flavor, use fresh lemon juice and zest from unwaxed lemons.
Try substituting lime juice and zest for a different citrus twist.
Make sure the butter is soft but not melted for easier creaming with sugar.
If you don’t have a mini muffin pan, regular muffin pans can work—just adjust baking time and shape accordingly.

Storage

Store the lemon curd cookies in an airtight container in the refrigerator for up to 4 days. The lemon curd filling keeps best when chilled. Before serving, bring cookies to room temperature for the best texture, or serve straight from the fridge if you enjoy a cool treat.

How to Serve

The image shows a white plate with around a dozen small lemon tarts arranged closely together. Each tart has two layers: a golden-brown crust with a slightly rough texture forming the base and sides, and a smooth, glossy, pale yellow lemon filling in the center. The tarts are lightly dusted with white powdered sugar, creating a soft speckled effect on top and around the edges. The plate is placed on a white marbled surface with a floral cloth visible on the upper left side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the lemon curd ahead of time?

Yes, you can prepare the lemon curd a day in advance and keep it refrigerated. Bring it to room temperature and stir well before filling the cookie cups.

What if I don’t have a stand mixer?

You can use a hand mixer or mix by hand with a sturdy spoon. Just be sure to cream the butter and sugar thoroughly until light and fluffy for the best cookie texture.

Lemon Curd Cookies Recipe

Print Recipe

★★★★★

4.7 from 76 reviews

Delight in these zesty Lemon Curd Cookies featuring buttery sugar cookie cups filled with a luscious, homemade lemon curd. Perfectly balanced with tangy citrus and sweet richness, these cookies are a refreshing treat ideal for any occasion.

Author: Daniel
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: 24 mini cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

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)

Instructions

Preheat the oven: Set your oven to 350 degrees F (175 degrees C) to prepare for baking the cookie cups.
Cream the base: In a stand mixer bowl, combine the room temperature butter, sugar, and lemon zest. Using the paddle attachment, beat the mixture until it becomes light and fluffy, about 3-5 minutes.
Add eggs and flavoring: Incorporate the eggs one at a time, mixing on low speed and scraping the sides between additions. Mix in vanilla extract and salt just until combined.
Combine dry ingredients: In a separate large bowl, whisk together baking powder, baking soda, and all-purpose flour. Gradually add this mixture into the creamed wet ingredients, mixing on low speed until just combined.
Shape cookie cups: Using an ice cream scoop, form 1-inch balls of dough and place them in a greased mini muffin tin. Press the opposite end of the scoop into the center of each dough ball to create a cup shape.
Bake the cups: Place the muffin tin in the preheated oven and bake for 7-8 minutes or until the edges are lightly golden. Remove from oven and let cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Prepare lemon curd filling: In a blender, combine lemon juice, egg yolks, sugar, cornstarch, and lemon zest. Blend until smooth to ensure a uniform texture.
Cook the lemon curd: Pour the blended mixture into a saucepan and cook over medium heat, stirring constantly. Bring it to a rapid boil around 172 degrees F, then remove from heat.
Finish filling: Whisk in cold cubed butter until the lemon curd is completely smooth and creamy.
Fill the cookie cups: Spoon about 1 tablespoon of lemon curd into each cooled cookie cup. Allow them to cool completely, then refrigerate until chilled and set.
Serve: Optionally dust with powdered sugar before serving for an extra touch of sweetness and presentation.

Notes

Use room temperature ingredients to ensure smooth mixing and better texture.
Pressing the cookie dough with the ice cream scoop helps achieve uniform cup shapes for filling.
Constant stirring while cooking lemon curd prevents lumps and ensures a silky finish.
Refrigeration enhances the lemon curd setting and intensifies the flavor.
Optional powdered sugar adds a pretty, sweet garnish.

Keywords: Lemon Curd Cookies, Lemon Cookies, Sugar Cookie Cups, Homemade Lemon Curd, Citrus Dessert