Looking for a dessert that’s light, refreshing, and totally irresistible? These Lemon Curd Cookies are the answer. With a buttery, crisp cookie crust and a smooth, tangy lemon curd center, every bite is like a burst of sunshine.
Perfect for spring brunches, afternoon tea, or when you just need a little pick-me-up, these cookies are as pretty as they are delicious.
There’s something irresistible about a buttery cookie crust paired with tangy lemon curd. These Lemon Curd Cookies are like tiny lemon tarts—light, zesty, and just the right amount of sweet. They’re perfect for spring gatherings, summer parties, or anytime you want a bright, refreshing dessert.
We are sharing tips to help you get the best results when making this recipe. If you don’t need the tips, scroll to the bottom for the full recipe and printable recipe card.
⭐ Why You’ll Love These Lemon Curd Cookies⭐
Simple but impressive. They look fancy but are easy to make.
Perfectly balanced. The crisp, buttery cookie shell pairs beautifully with the creamy, tangy lemon curd.
Make-ahead friendly. Bake the crusts ahead of time and fill them just before serving.
🧾 Ingredients
📌 Be sure to see the recipe card below for the full ingredients list with quantities and step-by-step instructions!
- Unsalted butter
- Powdered sugar
- Vanilla extract
- All-purpose flour
- Salt
- Lemon Curd
🔪 How to Make Lemon Curd Cookies
Step 1: Prepare the Cookie Crust
In a large bowl, beat the butter and powdered sugar together until light and creamy.
Stir in the vanilla extract.
Gradually add the flour and salt, mixing just until a soft dough forms.
Step 2: Shape and Bake
Preheat your oven to 350°F (175°C).
Press 1–2 tablespoons of dough into each mini tart or muffin tin, spreading it thinly along the bottom and sides to create a shell.
Prick the bottoms with a fork to prevent the crust from puffing.
Bake for 10–12 minutes, or until the edges are lightly golden.
Allow the shells to cool for 5 minutes, then gently remove them from the tin.
Step 3: Fill and Decorate
Once cooled, fill each cookie shell with Lemon Curd, using a spoon or piping bag for smooth tops.
Refrigerate for about 30 minutes to let the filling firm up.
Finish with a dusting of powdered sugar or add a mint leaf for a simple garnish.
⭐ Tips for Perfect Lemon Curd Cookies ⭐
Keep the crust thin. A thin, even crust (about 1/8 inch) gives the cookies that delicate, crisp bite. Press the dough gently and evenly into the tin to avoid thick spots.
Chill the dough (optional). If your dough feels too soft or sticky, pop it in the fridge for 10–15 minutes before pressing into the tins. This makes shaping easier and helps maintain a clean shell shape.
Don’t overbake. The cookie shells should be lightly golden on the edges, not browned. Overbaking will make them too hard and take away from the tender, buttery texture.
Use quality lemon curd. The filling is the star of these cookies, so make sure to use a fresh, tangy curd. While homemade is best, you can use store bought.
Pipe the filling. For a clean, professional look, transfer the lemon curd to a piping bag or zip-top bag (snip the corner) and pipe it into the cooled shells instead of spooning.
Set before serving. Chilling the filled cookies for 30–60 minutes allows the curd to firm up, making them easier to handle and prettier on the plate.
Decorate for a pop of color. A dusting of powdered sugar, a sprinkle of lemon zest, or a tiny mint leaf adds an extra touch of elegance.
Make ahead. Bake the cookie shells up to 2 days in advance and store them in an airtight container. Fill them with lemon curd just before serving for the freshest taste.
📖 Variations for Lemon Curd Cookies
- Raspberry Lemon Curd Cookies
Add a small swirl of raspberry jam on top of the lemon curd before chilling. The sweet-tart combo is beautiful and delicious. - White Chocolate Drizzle
Melt white chocolate and drizzle it over the filled cookies for a fancy bakery-style touch. It adds sweetness and a lovely contrast to the tangy curd. - Toasted Coconut Crunch
Sprinkle a little toasted shredded coconut over the curd before it sets. It gives extra texture and a tropical twist. - Mini Fruit Garnish (optional extra)
Add a single blueberry or raspberry on top of each cookie for color and a fresh burst of flavor.
More Delicious Recipes To Try
Lemon Curd Cookies That Practically Melt in Your Mouth
Ingredients
For the Cookie Crust:
- 1 cup unsalted butter 2 sticks , softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
Filling:
- 1 cup Lemon Curd
Directions
Step 1: Make the Cookie Crust
- In a large bowl, cream together the butter and powdered sugar until smooth and fluffy.
- Mix in the vanilla extract.
- Add flour and salt, mixing until a soft dough forms.
Step 2: Shape and Bake
- Preheat the oven to 350°F (175°C).
- Press about 1–2 tablespoons of dough into mini tart or muffin tins, pressing along the sides and bottom to form thin shells.
- Use a fork to prick the bottom of each shell (this prevents puffing).
- Bake for 10–12 minutes, or until the edges turn a light golden color.
- Let cool for 5 minutes before carefully removing from the tin.
Step 3: Fill and Finish
- Once the cookie shells are cool, spoon or pipe in the Lemon Curd, smoothing the tops.
- Chill for 30 minutes to help the filling set.
- Dust edges with powdered sugar or garnish with a mint leaf if desired.
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