Lemon Curd Thumbprint Cookies are a delightful treat perfect for any occasion. They combine the sweet and tangy flavor of lemon curd with a soft, buttery cookie base. These cookies are simple to make and will impress your family and friends. They are great for sharing or enjoying with a cup of tea or coffee.
how to make Lemon Curd Thumbprint Cookies
Ingredients:
- ½ cup granulated sugar
- 4 large egg yolks (room temperature)
- ¼ cup lemon juice
- 2 teaspoons lemon zest
- 3 Tablespoons salted butter (sliced, room temperature)
- 1⅝ cups all-purpose flour
- ½ cup granulated sugar
- ¾ teaspoon baking powder
- ⅓ teaspoon baking soda
- ¾ teaspoon lemon zest
- 1 large egg (room temperature)
- 1 large egg yolk (room temperature)
- 3 Tablespoons vegetable oil
- 2½ Tablespoons lemon juice
- ¼ teaspoon vanilla extract
- ½ cup powdered sugar
Directions:
Lemon Curd:
- In a medium saucepan, whisk together granulated sugar, egg yolks, lemon juice, and lemon zest.
- Cook over medium heat, stirring constantly, until the mixture thickens. This should take about 8-10 minutes.
- Remove from heat and stir in sliced butter until melted and smooth.
- Let the lemon curd cool down.
Cookies:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, mix together flour, ½ cup granulated sugar, baking powder, baking soda, and ¾ teaspoon lemon zest.
- In another bowl, whisk together the large egg, large egg yolk, vegetable oil, 2½ Tablespoons lemon juice, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients and mix until a dough forms.
- Scoop out small balls of dough and place them on the prepared baking sheet. Make a small indent in the center of each ball with your thumb.
- Fill the indent with lemon curd.
- Bake for 12-15 minutes until the edges are lightly golden.
- Once done, remove from the oven and let them cool before sprinkling with powdered sugar.
how to serve Lemon Curd Thumbprint Cookies
These cookies are best served fresh, and they look beautiful on a plate. You can serve them as dessert after a meal or as a sweet snack during the day. They pair nicely with tea or coffee, making them a great addition to your afternoon break.
how to store Lemon Curd Thumbprint Cookies
To keep your cookies fresh, store them in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze them. Just make sure they are fully cooled before placing them in a freezer bag. They can last up to three months in the freezer.
tips to make Lemon Curd Thumbprint Cookies
- Make sure your egg yolks are at room temperature; this helps the curd thicken better.
- Don’t skip preheating the oven, as it ensures even baking.
- Feel free to adjust the amount of lemon zest according to your preference for tanginess.
- If the dough is too sticky, you can chill it in the refrigerator for about 30 minutes before baking.
variation
If you want to try a different flavor, you can replace the lemon curd with other fruit curds like raspberry or lime. You can also add nuts or chocolate chips to the dough for added texture.
FAQs
Can I make the lemon curd ahead of time?
Yes, you can make lemon curd a day or two in advance. Just store it in the fridge until you’re ready to use it.
Can I use store-bought lemon curd?
Absolutely! Using store-bought lemon curd can save you time. Just fill the cookie indents with it right before baking.
What if I don’t have lemon juice?
You can use another citrus juice like lime or orange, but it will change the flavor of the cookies slightly.
Lemon Curd Thumbprint Cookies
Ingredients
For the Lemon Curd
- ½ cup granulated sugar
- 4 large egg yolks (room temperature)
- ¼ cup lemon juice
- 2 teaspoons lemon zest
- 3 Tablespoons salted butter (sliced, room temperature)
For the Cookies
- 1⅝ cups all-purpose flour
- ½ cup granulated sugar
- ¾ teaspoon baking powder
- ⅓ teaspoon baking soda
- ¾ teaspoon lemon zest
- 1 large egg (room temperature)
- 1 large egg yolk (room temperature)
- 3 Tablespoons vegetable oil
- 2½ Tablespoons lemon juice
- ¼ teaspoon vanilla extract
- ½ cup powdered sugar
Instructions
Preparation of Lemon Curd
- In a medium saucepan, whisk together granulated sugar, egg yolks, lemon juice, and lemon zest.
- Cook over medium heat, stirring constantly, until the mixture thickens, about 8-10 minutes.
- Remove from heat and stir in sliced butter until melted and smooth.
- Let the lemon curd cool down.
Preparation of Cookies
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, mix together flour, ½ cup granulated sugar, baking powder, baking soda, and ¾ teaspoon lemon zest.
- In another bowl, whisk together the large egg, large egg yolk, vegetable oil, 2½ Tablespoons lemon juice, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients and mix until a dough forms.
- Scoop out small balls of dough and place them on the prepared baking sheet. Make a small indent in the center of each ball with your thumb.
- Fill the indent with lemon curd.
- Bake for 12-15 minutes until the edges are lightly golden.
- Once done, remove from the oven and let them cool before sprinkling with powdered sugar.
