Learn how to make lemon curd cookies, a vibrant, citrusy version of the classic thumbprint cookie with homemade lemon curd.
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What Are Lemon Curd Cookies?
Lemon curd cookies are thumbprint cookies with an indentation in the center filled with lemon curd. Thumbprint cookies are often made with a buttery, crumbly shortbread cookie dough. Common additions to the dough include chopped nuts and shredded coconut. The vibrant yellow color of the lemon curd thumbprint cookies makes for a vibrant spring cookie.
Lemon Curd vs. Lemon Custard: What’s the Difference?
Lemon curd and lemon custard recipes are so similar that the terms are often used interchangeably. However, there is a small difference in the taste and texture. Lemon curd is a preserved citrus product made from lemon juice thickened with egg yolks and butter. Lemon custard is a bit lighter due to the addition of milk or cream. In comparison, lemon curd has a stronger lemon flavor.
Lemon Curd Thumbprint Cookies Recipe
makes
24 cookiesprep time
30 mintotal time
1 hrcook time
30 minIngredients
For the lemon curd:
For the cookies:
- 1
In a medium bowl, beat the egg yolks together.
- 2
In a medium saucepan over medium heat, whisk together the sugar, salt, cornstarch, lemon zest, lemon juice, and 2 cups water.
- 3
Cook over medium-low heat, whisking, until hot (135 degrees Fahrenheit).
- 4
Increase heat to medium and cook until the custard is thick, about 3 more minutes.
- 5
Reduce heat to low.
- 6
Temper the egg yolks by slowly streaming a few spoonfuls of the hot curd into the yolks. Slowly add the egg yolk mixture to the saucepan.
- 7
Increase heat to medium and cook until thickened. When the curd begins to bubble, whisk continuously for 2 minutes.
- 8
Remove the curd from heat and melt in the butter, whisking constantly.
- 9
Strain the curd through a fine-mesh sieve.
- 10
Use a rubber spatula to push as much of the curd through the strainer as possible.
- 11
Refrigerate teh curd in an airtight container or bowl covered in plastic wrap.
- 12
Preheat the oven to 350 degrees Fahrenheit.
- 13
Line three cookie sheets with parchment paper.
- 14
In the bowl of a food processor, pulse together nuts and about one-third of the flour until the nuts are finely ground.
- 15
Add the remaining flour, sugar, and salt, and pulse until combined.
- 16
Add the butter cubes, and pulse until mostly combined.
- 17
Add the egg yolk and vanilla and pulse until the dough just comes together.
- 18
Roll the dough into 2-inch balls. Arrange dough balls ½-inch apart on the prepared baking sheets.
- 19
Bake cookies for 6 minutes in the preheated oven, then remove from the oven and use your thumb to press a small indentation into the center of each cookie.
- 20
Fill each indentation with about a teaspoon of lemon curd and return to the oven.
- 21
Continue baking until the cookies are golden brown, about 6–8 minutes longer.
- 22
Let the cookies cool completely on a wire rack.
- 23
Dust the cookies with powdered sugar, if desired.
- 24
Store in an airtight container at room temperature.
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