Ingredients
Method
- Add lemon juice, lemon zest, egg yolks, sugar, and salt into a small saucepan. Whisk until well combined.
- Heat over medium-low for 20-25 minutes, stirring frequently, until thickened and coating the back of a spoon. Remove from heat.
- Gradually whisk in cold, cubed butter until fully incorporated.
- Transfer the curd to a heatproof bowl, cover with plastic wrap to prevent skin from forming, and let it cool completely.
- In a small bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl, combine sugar and lemon zest. Rub together with your fingertips to release the lemon oils.
- Add softened butter to the sugar-zest mixture and cream together with an electric mixer on high speed for 1-2 minutes until light and fluffy.
- Beat in the egg and vanilla, mixing on medium-high speed until pale and fluffy, about 1-2 minutes.
- Gradually add the dry ingredients, mixing on low and then medium speed just until combined. Scrape down the sides of the bowl as necessary.
- Scoop dough into 1 tablespoon portions and roll into balls. Press each ball with a ½ teaspoon to create an indent.
- Chill the cookie dough balls on parchment-lined baking sheets for 1 hour.
- Preheat oven to 350°F (175°C).
- Place chilled cookie dough balls on a baking sheet, spacing 12 cookies per sheet. Bake for 8-9 minutes, until edges are lightly golden.
- After baking, use a small round cookie cutter to gently re-shape the cookies, or press the centers again with a ½ teaspoon to deepen the indent.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack to finish cooling.
- Once completely cooled, dust with powdered sugar and fill each center with about 1 teaspoon of lemon curd.
Nutrition
Notes
These cookies combine the best of both worlds—soft, buttery cookies paired with a tangy, citrusy lemon curd filling. Perfect for a sweet treat at any gathering!