Tangy Lemon Curd Treats

This lemon curd cookie recipe has been my secret weapon for brightening up afternoon teas and impressing guests with minimal effort. The buttery shortbread base paired with tangy lemon curd creates a perfect balance that makes these cookies irresistible.

I first made these cookies for a spring garden party and they disappeared faster than any other dessert. Since then, they've become my go-to recipe whenever I need something special but don't have hours to spend in the kitchen.

Ingredients

• Unsalted butter: 200g softened gives these cookies their rich buttery flavor and tender texture
• Icing sugar: 70g creates a more delicate crumb than regular granulated sugar would
• Vanilla extract: adds warmth and depth to balance the bright lemon flavor
• Plain flour: 225g forms the structure of the cookie while still keeping them light
• Cornflour: 45g is the secret to achieving that melt in your mouth texture
• Salt: just a pinch enhances all the flavors and balances the sweetness
• Lemon curd: 1/3 cup provides the perfect tangy center that makes these cookies special use homemade for best results

Step-by-Step Instructions

Prepare Your Workspace:

Preheat your oven to 180C/350F and line a large baking sheet with parchment paper. Having everything ready before you start makes the process seamless.

Cream Butter and Sugar:

Beat the softened butter and icing sugar together until light and fluffy about 2-3 minutes. This incorporates air which helps create that tender texture. Make sure your butter is properly softened but not melted for best results.

Add Vanilla:

Mix in the vanilla extract until fully incorporated. This adds a subtle warmth that complements the lemon perfectly.

Prepare Dry Ingredients:

Whisk together flour, cornflour, and salt in a separate bowl. This ensures even distribution of the ingredients throughout the dough.

Combine Wet and Dry:

Add the dry ingredients to the butter mixture in three batches, mixing gently between each addition. Stop mixing as soon as the dough comes together to avoid tough cookies. Overmixing develops gluten which will make your cookies less tender.

Shape the Cookies:

Scoop tablespoon-sized portions of dough and roll into balls. The dough should be soft but not sticky. If it feels too soft, refrigerate for 15 minutes before shaping.

Roll in Sugar:

For extra sweetness and a pretty sparkle, roll each ball in granulated sugar. This step is optional but adds a lovely texture contrast to the finished cookie.

Create Thumbprints:

Place the balls on your prepared baking sheet and press a deep indent into each one with your thumb. Press slowly and carefully to avoid cracks in the dough.

Fill with Lemon Curd:

Fill each indent with lemon curd, being careful not to overfill as the curd will bubble slightly during baking.

Bake to Perfection:

Bake for 10 minutes until just starting to turn golden at the edges. The cookies will still be quite pale overall this is perfect as you want them tender, not crunchy.

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My absolute favorite part of this recipe is the contrast between the buttery cookie and the bright lemon filling. I discovered this combination reminds me of my grandmother's lemon bars but in a more elegant, bite-sized form. Whenever I make these, they transport me back to summers spent in her kitchen.

Storage Solutions

These lemon curd cookies will keep well in an airtight container at room temperature for 2-3 days. After that, the moisture from the lemon curd begins to soften the cookies too much. For longer storage, you can refrigerate them for up to a week, though the texture will change slightly.

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Perfect Variations

While lemon curd is the classic filling, these versatile cookies work beautifully with other fruit curds or preserves. Try lime curd for a more tropical flavor, passionfruit curd for something exotic, or raspberry jam for a sweet berry option. You can even fill them with chocolate ganache or dulce de leche for a completely different experience.

Serving Suggestions

These cookies are at their most beautiful when served on a vintage cake stand or cookie platter. They pair wonderfully with afternoon tea, especially Earl Grey or a delicate white tea. For special occasions, arrange them on a dessert table alongside fresh berries and whipped cream for guests to create their own combinations.

The History Behind The Cookie

Thumbprint cookies have been popular in Scandinavian baking for generations, traditionally filled with jam and called Hallongrotta in Sweden. This lemon variation puts a modern twist on the classic by using tangy lemon curd instead of sweet jam. The addition of cornflour is a technique borrowed from Scottish shortbread recipes, creating that signature melt-in-your-mouth texture.

Frequently Asked Questions

→ How do I store Lemon Curd Cookies?

Store them in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.

→ Can I use store-bought lemon curd?

Yes, store-bought lemon curd works perfectly, but if you have time, homemade lemon curd can elevate the flavor.

→ Can these cookies be frozen?

Yes, you can freeze unbaked cookie dough or baked cookies for up to 3 months. Thaw before serving or baking.

→ What can I substitute for cornflour?

If you don't have cornflour, you can substitute it with an equal amount of all-purpose flour.

→ How can I make the cookies extra crunchy?

Roll the cookie dough in granulated sugar before baking to add a light, crispy texture to the exterior.