Lemon Curd Cookies

• servings: 14 servings
• active time: 20 minutes
• total time: 1 hour 10 minutes

Ingredients

3 large egg yolks

1/2 cup granulated sugar

1/2 cup lemon juice

1 teaspoon lemon zest

1/4 teaspoon kosher salt

1/4 cup unsalted butter (room temperature)

1 cup unsalted butter (room temperature)

1 cup powdered sugar (plus a little extra for dusting)

1 large egg (room temperature)

1 teaspoon vanilla extract

2 cups all purpose flour

1/4 cup almond flour (substitute all purpose flour)

1/4 teaspoon kosher salt

Directions

Lemon Curd

You can check out my full post on how to make lemon curd for extra tips and tricks!

Create a double boiler by bringing 1-2 inches of water to a simmer in a small saucepan. Place a heatproof glass bowl on top and make sure it's not touching the water.

Add the egg yolks, sugar, lemon juice, lemon zest, and salt into the top of your double boiler.

Whisk until completely combined and then continue to whisk as the lemon curd cooks (constant whisking prevents the lemon curd from curdling). Continue to whisk the lemon curd for 10-15 minutes or until it become thick and paler in color (it should be similar to the consistency of hollandaise sauce). If the lemon curd isn’t thickening, turn up the heat and constantly whisk.

Once thickened, remove the glass bowl from the heat. Cut the butter into chunks and whisk into the lemon curd until fully combined and smooth.

If desired, pass through fine mesh strainer and then pour into a glass jar. Let cool to room temperature and then cover and store in the fridge for up to a week.

Thumbprint Cookies

Using a stand mixer fitted with the paddle attachment, cream together the softened butter and powdered sugar until light and fluffy. Then add in the egg and vanilla extract and mix until fully incorporated.

Fold in the flour, almond flour, and salt until just combined. The dough should come together and still be slightly sticky.

Line a baking sheet with parchment paper.

Scoop about 3 tablespoons of dough and roll into balls. I use a size 20 cookie scoop.

Lightly flour the back of a 1 tablespoon measuring spoon and press into your dough balls to flatten them slightly and create a deep divot in the top.

Place the baking sheet in the freezer for a minimum of 20 minutes (or the fridge for 40 minutes) before baking to allow the cookies to firm back up. This ensures the cookies won't spread during baking.

While the cookies are chilling, preheat your oven to 350°F.

Bake for 9-11 minutes or until the edges are set and just starting to brown. Bake on the middle rack of the oven and rotate the pan halfway through baking for the best results.

Let the cookies cool on the baking sheet for 2-3 minutes, then remove and let them finish cooling on a cooling rack.

Lightly dust the cookies with powdered sugar (optional).

Then fill with about 2 teaspoons of homemade lemon curd and enjoy!!

Store in the fridge for up to 5 days.

Nutrition

• Serving Size: 1
• Calories: 302 kcal
• Total Fat: 19 g
• Saturated Fat: 11 g
• Unsaturated Fat: 6 g
• Trans Fat: 1 g
• Cholesterol: 96 mg
• Sodium: 93 mg
• Total Carbohydrate: 31 g
• Dietary Fiber: 1 g
• Total Sugars: 16 g
• Protein: 4 g