Why You’ll Love This Recipe

These cookies offer a delightful combination of a soft, buttery cookie and a creamy, tangy lemon curd filling. The balance of sweet and tart flavors makes them an irresistible snack for any occasion. Perfect for tea time or as a homemade gift, these cookies are both simple to make and bursting with natural lemon flavor.

Ingredients

For the Lemon Curd Filling:

55 grams caster sugar (1/4 cup)
4 grams cornstarch (1 teaspoon)
1 egg
45 grams fresh lemon juice (3 tablespoons)
Zest of 1/4 lemon (yellow peel only)
1 tablespoon unsalted butter

For the Cookie Dough:

1 cup unsalted butter, softened
1 cup caster sugar
Zest of 2 lemons
1 teaspoon vanilla extract
1 egg
2 1/2 cups all-purpose flour
1/4 teaspoon cornstarch
1/4 teaspoon baking soda
1/4 teaspoon salt
Extra caster sugar for rolling

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Lemon Curd Filling: In a saucepan, combine the sugar and cornstarch. Whisk in the egg, lemon juice, and lemon peel. Cook over medium heat, whisking constantly, until the mixture thickens. Remove from heat and stir in the butter. Let cool and chill in the refrigerator to set.
Cookie Dough: Cream the butter and sugar together until light and fluffy. Add the lemon zest, vanilla extract, and egg. Gradually mix in the flour, cornstarch, baking soda, and salt. Chill the dough for 1 hour to make it easier to handle.
Assembling the Cookies: Preheat the oven to 350°F (175°C). Scoop a teaspoon of chilled lemon curd and enclose it in a ball of cookie dough, rolling it in sugar. Place the dough balls on a baking sheet lined with parchment paper.
Bake for 8 minutes, or until the edges are golden. Let the cookies cool on a wire rack.

Servings and Timing

Servings: 10 cookies
Prep time: 30 minutes
Cook time: 8 minutes
Chill time: 1 hour
Total time: 1 hour 38 minutes

Variations

Citrus Variations: Use lime or orange zest for a different citrus flavor.
Gluten-Free: Substitute with gluten-free flour.
Vegan: Use a plant-based butter alternative and an egg substitute.

Storage/Reheating

Store the cookies in an airtight container at room temperature for up to 3 days.
For longer storage, refrigerate for up to a week or freeze for up to 3 months. Thaw at room temperature before serving.

FAQs

1. Can I use a different filling besides lemon curd?

Yes, you can substitute lemon curd with fruit jam or chocolate ganache for a different flavor.

2. Can I freeze the cookie dough?

Yes, you can freeze the dough for up to 3 months. Just make sure to wrap it tightly before freezing.

3. How can I make the cookies more tart?

Increase the amount of lemon juice in the filling or add a bit of citric acid for extra tartness.

4. Can I make the cookies without chilling the dough?

Chilling the dough makes it easier to handle and helps prevent spreading, but you can skip this step if you’re short on time.

5. Can I use regular sugar instead of caster sugar?

Yes, you can use regular granulated sugar, but caster sugar provides a finer texture.

6. How do I prevent the curd from leaking out of the cookies?

Make sure to fully enclose the curd with the cookie dough and seal the edges tightly before baking.

7. Can I add a glaze to the cookies?

Yes, a simple glaze made from powdered sugar and lemon juice would complement these cookies beautifully.

8. Are these cookies suitable for a gluten-free diet?

Yes, you can make these gluten-free by using a suitable gluten-free flour blend.

9. How long can I store the lemon curd?

Lemon curd can be stored in the refrigerator for up to 1 week.

10. Can I make these cookies with other fruit flavors?

Yes, try using other citrus fruits like orange or lime, or even berry-based fillings.

Conclusion

Stuffed Lemon Cookies are a delightful way to enjoy the refreshing, tangy flavor of lemons in a delicious cookie form. With their soft, buttery dough and zesty lemon curd center, these cookies are perfect for any occasion. Whether you serve them at a tea party or as a sweet treat for yourself, they’re sure to be a hit!

Stuffed Lemon Cookies

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Author: Chef Sara
Total Time: 1 hour 38 minutes
Yield: 10 cookies
Diet: Gluten Free

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Description

These Stuffed Lemon Cookies are a perfect blend of tangy lemon curd and soft, buttery cookie dough. With fresh lemon juice and zest, they offer a sweet yet tart flavor that’s refreshing in every bite. These cookies are easy to make and ideal for tea time, as a gift, or as a delightful homemade treat for any occasion.

Instructions

Lemon Curd Filling:
- In a saucepan, combine the sugar and cornstarch. Whisk in the egg, lemon juice, and lemon peel.
- Cook over medium heat, whisking constantly, until the mixture thickens.
- Remove from heat and stir in the butter. Let cool and chill in the refrigerator to set.
Cookie Dough:
- Cream the butter and sugar together until light and fluffy.
- Add the lemon zest, vanilla extract, and egg.
- Gradually mix in the flour, cornstarch, baking soda, and salt.
- Chill the dough for 1 hour to make it easier to handle.
Assembling the Cookies:
- Preheat the oven to 350°F (175°C).
- Scoop a teaspoon of chilled lemon curd and enclose it in a ball of cookie dough, rolling it in sugar.
- Place the dough balls on a baking sheet lined with parchment paper.
- Bake for 8 minutes, or until the edges are golden.
- Let the cookies cool on a wire rack.

Notes

Try using lime or orange zest for a different citrus twist.
Substitute gluten-free flour to make this recipe gluten-free.
For a vegan option, use plant-based butter and an egg substitute.
Make sure to fully seal the lemon curd inside the dough to prevent leakage during baking.

Prep Time: 30 minutes
Cook Time: 8 minutes
Category: Dessert, Snack
Method: Baking
Cuisine: American