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–+ servings
Lemon Curd Cookies Sweet lemon thumbprint cookies filled with glossy lemon curd, soft, buttery, and perfectly dusted with powdered sugar.

Lemon Curd Cookies

These buttery thumbprint cookies are filled with tangy homemade lemon curd and dusted with powdered sugar for a bright, cheerful treat.
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Prep Time 20 minutes
Cook Time 10 minutes
Chill Time 20 minutes
Total Time 50 minutes
Servings: 14
Course: Dessert, Snack
Cuisine: American
Calories: 302
Ingredients Method Nutrition Notes

Ingredients
  

  • 3 large egg yolks for rich, creamy lemon curd
  • ½ cup granulated sugar to sweeten the curd
  • ½ cup fresh lemon juice for tangy flavor
  • 1 teaspoon lemon zest adds bright citrus aroma
  • ¼ teaspoon kosher salt balances the sweetness
  • ¼ cup unsalted butter room temperature (to enrich the curd)
  • 1 cup unsalted butter room temperature (for cookie base)
  • 1 cup powdered sugar plus extra for dusting (for sweetness and light texture)
  • 1 large egg room temperature (binds cookie dough)
  • 1 teaspoon vanilla extract enhances flavor
  • 2 cups all-purpose flour for cookie structure
  • ¼ cup almond flour optional, adds nutty flavor and tenderness
  • ¼ teaspoon kosher salt balances sweetness in dough

Method
 

  1. Create a double boiler by simmering 1–2 inches of water in a small saucepan and placing a heatproof bowl on top without touching the water. prep
  2. Whisk egg yolks, sugar, lemon juice, lemon zest, and salt together in the bowl until fully combined. mix
  3. Continuously whisk over simmering water for 10–15 minutes until the mixture thickens and lightens in color. prep
  4. Remove the bowl from heat and stir in butter chunks until the curd is smooth and glossy. mix
  5. Optional: strain the curd through a fine mesh and pour into a jar to cool. finish
  6. In a stand mixer, cream softened butter and powdered sugar until light and fluffy. mix
  7. Fold in all-purpose flour, almond flour, and salt until just combined; dough should be slightly sticky. mix
  8. Scoop 3 tablespoons of dough and roll into balls using a cookie scoop. assemble
  9. Press the back of a floured tablespoon measuring spoon into each ball to make a deep divot. assemble
  10. Chill the cookies in the freezer for 20 minutes (or fridge 40 minutes) to prevent spreading. prep
  11. Dust with powdered sugar if desired, then fill each cookie with about 2 teaspoons of lemon curd. finish

Nutrition

Serving: 40ServingCalories: 302kcalCarbohydrates: 31gProtein: 4gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 96mgSodium: 93mgPotassium: 43mgFiber: 1gSugar: 16gVitamin A: 579IUVitamin C: 4mgCalcium: 19mgIron: 1mg

Notes

Bake buttery cookies, fill with tangy lemon curd, and dust with powdered sugar for a bright, joyful treat that’s perfect for gifting or cozy afternoons.

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