Lemon Curd Cookies (Print Version)
# Ingredients:
→ Sugar Cookie Cups
01 -
1 cup butter, room temperature
02 -
2 cups sugar
03 -
2 tablespoons lemon zest
04 -
2 large eggs, room temperature
05 -
2 teaspoons vanilla extract
06 -
¾ teaspoon salt
07 -
1 teaspoon baking powder
08 -
1 teaspoon baking soda
09 -
3 cups all-purpose flour
→ Lemon Curd Filling
10 -
1 cup lemon juice
11 -
3 egg yolks
12 -
1 cup sugar
13 -
½ tablespoon cornstarch
14 -
2 tablespoons lemon zest
15 -
¼ cup butter, cold and cubed
# Instructions:
01 -
Preheat oven to 350°F (175°C). In the bowl of a stand mixer, add the butter, sugar, and lemon zest. Cream together using the paddle attachment until light and fluffy, about 3-5 minutes. Add the eggs one at a time, mixing on low speed and scraping between each addition. Then, add the vanilla and salt and mix just until combined.
02 -
In a separate large bowl, whisk together the baking powder, baking soda, and flour. Add the flour mixture to the butter mixture and mix on low speed until combined.
03 -
Using an ice cream scoop, form 1" balls and place in a greased mini muffin tin. Press the other end of the ice cream scoop into the center to flatten the dough ball and create a small cup shape.
04 -
Bake in a preheated oven for 7-8 minutes, or until lightly golden on the edges. Remove from the oven and let them cool for 5 minutes before transferring to a wire rack to cool completely. Set aside.
05 -
In a blender, add the lemon juice, egg yolks, sugar, cornstarch, and lemon zest. Blend until smooth. Pour the lemon mixture into a saucepan and heat on medium heat. Stir constantly while bringing the lemon mixture to a rapid boil, about 172°F (78°C).
06 -
Remove from the heat and whisk in the butter until completely smooth.
07 -
Add about 1 tablespoon of the lemon curd into each cookie cup. Cool completely and then refrigerate until chilled. Add a sprinkle of powdered sugar before serving if desired. Enjoy!
# Notes:
01 -
Storage: Store cookie cups in an airtight container in the fridge for up to 1 week.
02 -
Freezing: You can freeze completely cooled Lemon Cookie Cups for up to 2 months.