These Lemon Curd Thumbprint Cookies are like little rays of sunshine. They are bright and delicious and so full of lemon flavor. With there soft and chewy lemon sugar cookie and the real punch of lemon flavor from the Lemon Curd filling, they are any lemon lovers dream.
Every year when Spring rolls around, I find myself leaning more towards lemon flavor recipes. I guess with the doldrums of winter behind me I am looking to lighten things up with some bright lemon flavors and these cookies are perfect for that.
It all starts with a good Lemon Curd. Now you could go to the store and buy a jar of Lemon Curd off the shelf to fill these cookies but I wouldn’t suggest it. When you make Lemon Curd from fresh squeezed lemon juice it has a brightness that just can’t be found in a jar. When I have Lemon Curd I want real lemon flavor rather then something overly sweet. But I know life is hectic so you make the call.
How To Make Lemon Curd:
Lemon Curd is quite easy to make. The key to making a smooth and creamy Lemon Curd is to cook it slowly. You don’t want to cook is on a high heat because your eggs will scramble, but if you cook it slowly on medium low you will get a nice creamy texture every time.
Start by peeling the skin off three lemons trying to leave the white pith behind. The best way to do this is with a vegetable peeler. Place lemon skins along with granulated sugar into a food processor and pulse until it resembles corse sand.
To the bowl of a stand mixer fitted with a paddle attachment cream your room temperature butter and lemon sugar together until creamy. Add eggs one at a time mixing after each additions. Add fresh squeezed lemon juice and salt and mix until incorporated.
Pour mixture into a small saucepan and cook on medium low heat stirring constantly until thickened. It should start to thicken at around 170º or at around 10 minutes of cooking.
It is that simple and the best part is it stores great in the freezer so it can be made ahead of time. Just defrost and you have some fresh lemon curd for you recipes.
How To Make Lemon Cookies:
I didn’t want to stop at the lemon curd for that bright lemon flavor in this cookie. I wanted the cookie itself to have delicious lemon flavor as well. With the addition of fresh lemon zest this was accomplished.
I started by whisking together the flour, baking powder and salt in a large bowl then set it to the side.
Cream butter and sugar together in the bowl of a stand mixer. Add egg yolk, vanilla and lemon zest and mix on medium speed until fluffy.
With the mixer off add the dry ingredients and mix on low speed until combined.
Scoop out a small amount of dough, about 1 tablespoon and form into a ball. Place each cookie ball on a lined cookie baking sheet and immediately press a small indent into the top of each one using a small measuring spoon, 1/2 teaspoon works well. Place cookies in the refrigerator and chill for 30 minutes.
Preheat oven to 350º. Remove cookies from the refrigerator and place in the preheated oven for 10 to 12 minutes. Remove cookies from oven and press down the indent once again using the 1/2 teaspoon measuring spoon.
Let cookies cool on a wire rack. Scoop a small amount of Lemon Curd on top of each cookie, sprinkle with powdered sugar and serve.
Lemon Curd Thumbprint Cookies
Ingredients:
Lemon Curd:
- 4 Large eggs
- 1 1/2 Cup granulated sugar
- Skins of 3 lemons
- 1/2 Cup fresh squeezed lemon juice
- 1 stick unsalted butter at room temperature.
- Pinch of salt
Instructions:
- Peel the skins off of three lemons with a vegetable peeler being careful not to include the white pith. Place lemon peel in a food processor along with granulated sugar and process until it resembles sand.
- In the bowl of a stand mixer fitted with a paddle attachment, cream butter until smooth. Beat in sugar, scraping the sides of the bowl occasionally to help incorporate. Add eggs one at a time, mixing after each addition. Add lemon juice and salt and mix until completely combined.
- Pour mixture into a medium sauce pan and cook over medium low heat until mixture thickens, about 10 minutes. It should become thick at 170º. Stir mixture constantly while cooking.
- Remove from sauce pan and allow to cool slightly. Place a piece of plastic wrap on the surface of the lemon curd so that a skin doesn’t form. Cool completely.
Lemon Sugar Cookie:
Ingredients:
- 2 1/2 Cups all purpose flour
- 1/2 Teaspoon baking powder
- 1/2 Teaspoon salt
- 1 Cup unsalted butter at room temperature
- 1 Cup granulated sugar
- 1 Egg yolk
- 1 Teaspoon vanilla
- 1 Teaspoon fresh lemon zest
Instructions:
- Line a baking sheet with parchment paper and set aside.
- Whisk together all purpose flour, baking powder and salt and set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, cream butter and granulated sugar until fluffy, about 2 to 3 minutes. Add egg yolk, vanilla extract and lemon zest and mix until pale in color and fluffy.
- With the mixer off add the dry ingredients to butter mixture and mix on low speed until combined, scraping the sides of the bowl as needed.
- Scoop out the dough using a small ice cream scoop, about 1 tablespoon, and roll into a ball. Place dough balls onto prepared baking sheet. Using a 1/2 teaspoons measuring spoon, press into the top of each cookie to make a small impression. Place cookie sheet in the refrigerator for 30 minutes to set.
- Preheat oven to 350º. Remove baking sheet from refrigerator, place in the preheated oven and bake for 10 to 12 minutes. Remove cookies from the oven and press down on the center of the cookie again with the 1/2 teaspoon to make the indent more pronounced. Place cookies on a wire rack to cool.
- Once cookies are cooled, fill each indent with a small scoop of lemon curd, dust with powdered sugar and serve.
- Enjoy.