Description
A delightful Lemon Curd Cookies recipe featuring buttery sugar cookie cups filled with tangy, homemade lemon curd. Perfectly balanced between sweet and tart, these cookies are light, refreshing, and ideal for any occasion.
Ingredients
For 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
For 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 Oven: Preheat your oven to 350 degrees Fahrenheit to ensure it’s ready for baking the cookie cups.
- Cream Butter Mixture: In the bowl of a stand mixer fitted with the paddle attachment, combine butter, sugar, and lemon zest. Cream them together on medium speed for 3-5 minutes until light and fluffy.
- Add Eggs and Flavorings: Add eggs one at a time, mixing on low speed and scraping down the sides between additions. Then blend in vanilla extract and salt until just combined.
- Combine Dry Ingredients: In a separate large bowl, whisk together baking powder, baking soda, and all-purpose flour. Gradually add this flour mixture to the butter mixture, mixing on low speed until just combined.
- Shape Cookie Cups: Using an ice cream scoop, form one-inch dough balls and place each into a greased mini muffin tin. Use the other end of the scoop to press into the center of each ball, creating a small cup shape to hold the filling.
- Bake Cookie Cups: Bake in the preheated oven for 7-8 minutes or until the edges are lightly golden. Remove from oven and let cool in the tin for 5 minutes.
- Cool Cookies: Transfer the cookie cups to a wire rack and allow them to cool completely before filling.
- Prepare Lemon Curd Filling: In a blender, combine lemon juice, egg yolks, sugar, cornstarch, and lemon zest. Blend until smooth.
- Cook Lemon Curd: Pour the blended lemon mixture into a medium saucepan over medium heat. Stir constantly as the mixture heats until it reaches a rapid boil, approximately 172 degrees Fahrenheit.
- Finish Lemon Curd: Remove from the heat and whisk in cold cubed butter until the curd is smooth and glossy. Allow it to cool slightly.
- Assemble Cookies: Spoon about one tablespoon of lemon curd into each cooled cookie cup.
- Chill and Serve: Refrigerate the filled cookies until chilled and set. Optionally sprinkle powdered sugar on top before serving for an extra touch of sweetness. Enjoy!
Notes
- Use room temperature butter and eggs to ensure even mixing and a tender crumb.
- Pressing the cookie dough into a cup shape is key to holding the lemon curd filling securely.
- The lemon curd should be cooked until thickened and reaches a rapid boil to activate the cornstarch and cook the egg yolks safely.
- Cool the cookies completely before filling to prevent the curd from melting.
- Store the filled cookies in the refrigerator and consume within 3 days for best freshness.
- Optional: dust with powdered sugar for added presentation and sweetness.
