Lemon Curd Cookie

Lemoncurd Cookie


I frequently use lemon curd for my recipes. Whether it’s in cakes and pies, as a filling, as a side dish with dessert or as a sauce with homemade vanilla ice cream, this substance can be combined with so many dishes in a way it’s to much to mention really. The combination of lemon curd and a butter cookie, however, was still on my yet-to-do list and since I still had a supply of lemon curd in my freezer, now it seemed the right time to go ahead and work with it.

Anyone who tasted lemon curd for the first time undoubtedly knows the feeling of: more, more, more! This delicious sweet sauce with the fresh taste of lemons is dangerously addictive and therefore you should really be careful not to eat all of your stock in one time before going to use it in any recipe you were planning to prepare (without a doubt, the experts will know what I mean). In case you’ve never experienced the taste of lemon curd and you might be thinking; addictive? Then I would absolutely recommend to prepare it some time and please you let me know whether I exaggerated or not. I have already described its recipe in a former post, so go ahead and I would love to hear from you what your experience has been.

This cookie is no less addictive, there’s the lemon curd and also the creamy butter in combination with sugar that give you a real dream away moment and delightfully melt on your tongue after you take a bite of it. Therefor vigilance is recommended, before you know it you have a cookie addiction on your hands and rehab will probably be a very hard thing to achieve.


Lemoncurd Koekje


Recipe Lemon Curd Cookie

Prep Time: 20 minutes

Cook Time: 12 minutes

Total Time: 32 minutes

Yield: 10 big cookies (approx. 5 cm or 2 inches or 16 small cookies (approx. 7 cm or 2.7 inches)

Recipe Lemon Curd Cookie


  • 150 gr all purpose flour
  • 100 gr butter (room temperature)
  • 100 gr lemoncurd (SEE RECIPE)
  • 25 gr granulated sugar
  • 25 gr caster sugar
  • 20 gr powdered sugar
  • 1 tsp baking soda
  • ¼ tsp salt


  1. Prepare the lemon curd ACCORDING THESE DIRECTIONS (NOTE!! for this cookie you need only 100 gr of lemon curd so adjust the quantities of the original recipe or store the remaining amount in the freezer).
  2. Preheat the oven to 175°C or 347°F.
  3. Line a baking sheet with parchment paper.
  4. Mix the flour, baking soda and salt in a bowl and set aside.
  5. Cut the soft butter into cubes, put them in the bowl of your standmixer and mix with the paddle attachment until creamy.
  6. Add granulated and caster sugar and mix with the paddle attachment until well combined.
  7. Add the lemon curd and mix for 1 minute.
  8. Add the floor mixture bit by bit and mix until well combined.
  9. Scoop out 10 equal spoons (for big cookies) or 16 equal spoons (for small cookies) and form into balls.
  10. Cover each ball with powdered sugar and transfer to you lined baking sheet.
  11. Bake for 12 minutes.
  12. Leave the cookies to cool on your baking sheet.

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