How Should I Store Lemon Curd Cookies?

Lemon Curd Cookies should be stored in an airtight container with parchment paper in between to prevent them from sticking together. They will stay fresh for up to four days in the fridge. Be sure to allow them to cool completely before storing to avoid moisture buildup.

Can I Freeze Lemon Curd Cookies?

Lemon Curd Cookies can be frozen for up to three months, but the texture may change slightly upon thawing. To freeze, place them in an airtight container with wax paper in between layers. Let them thaw at room temperature before enjoying.

What Can I Substitute for Lemon Curd?

If you don't have lemon curd on hand, you can use orange or lime curd as a flavorful alternative. You may also make a quick lemon filling by mixing fresh lemon juice, sugar, and beaten egg yolks, then cooking until thickened.

How Long Do I Need to Chill the Dough?

Allow the dough for the Lemon Curd Cookies to chill for at least one hour. This rest period helps to develop the flavors and prevents the cookies from spreading too much during baking. If you're short on time, chilling for 30 minutes may suffice.

Are Lemon Curd Cookies Best Served Warm or Cold?

Lemon Curd Cookies are delicious both warm and at room temperature. If served warm, the lemon curd will be slightly melty, adding to the experience. However, cold cookies maintain their shape and that delightful tang from the curd.

Lemon Curd Cookies – Sweet, Tangy, and Easy to Bake!

Ingredients

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1 Cup Unsalted Butter
1/2 Cup Granulated White Sugar
1 Teaspoon Vanilla Extract
2 Cups All-Purpose Flour
2 Egg Yolks
Pinch of Salt, to taste
3/4 Cup Lemon Curd

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Instructions

Combine the all-purpose flour and a pinch of salt in a separate bowl, setting it aside.
Mix the unsalted butter and granulated sugar in a large bowl on high speed until light and fluffy, about 3-4 minutes.
Add in the egg yolks and vanilla extract, mixing on high for another minute until incorporated.
Stir in the flour mixture gradually until just combined to create your dough.
Form the dough into a ball, wrap it in plastic wrap, and chill it in the refrigerator for about one hour.
Preheat the oven to 350°F (180°C) and line a baking tray with parchment paper. Roll the dough into about 36 small balls and space them on the tray.
Create indents in the center of each ball using your thumb.
Bake in the preheated oven for approximately 12 minutes, or until lightly golden around the edges. Remove and place on a cooling rack.
Fill each indent with warm lemon curd while the cookies are still warm.
Allow cooling completely at room temperature before serving.

Notes

Chill the dough for maximum flavor and texture. Use fresh ingredients for the best results.

Author: vivian-brooks
Prep Time: 30 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 cookie
Calories: 120
Sugar: 5g
Sodium: 50mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 0g
Protein: 1g
Cholesterol: 30mg