Easy Lemon Curd Cookies Recipe

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I really love the brightness that lemon adds to baked goods. Some of my favorite lemon desserts are these almond flour lemon cookies and blueberry lemon cake.

But sometimes we need easy cookie recipes that still have that feel of being somewhat homemade. Well, this easy 3-ingredient lemon curd cookie is definitely the perfect easy recipe! To make this cookie you will just need store bought cookie dough that you can find in the refrigerator section of the grocery store, tangy lemon curd and powdered sugar.

These cookies are very similar to lemon curd thumbprint cookies except they are baked in a muffin tin instead of a cookie sheet. I found the store bought sugar cookie dough spread too thin when baked the traditional method.

These cookies are not only pretty, they are sweet with a tangy citrus flavor that comes from that wonderful lemon filling. The sugar cookies bake perfectly in the muffin tin with crisp edges and a soft center. They are perfect for any spring get-together. Set them on the table for Easter brunch, Mother's Day or a bridal shower and they are sure to be a hit! And the best part is no one will know just how easy they were to make, unless you give them the recipe!

Lemon curd is a dessert spread or topping made from 5 basic ingredients lemon juice, lemon zest, egg yolks, sugar, and salt. It is cooked together until it thickens creating a smooth thick spread that is delicious on cookies, tarts or toast.

You can make curd from any citrus fruit. It isn't exactly like jam or jelly because you are using the juice of the fruit instead of the whole fruit.

I have made my own lemon curd recipe before but when you are short on time you can buy premade curd from the store. It comes in a jar similar to jelly. While tangy homemade lemon curd is delicious, there are times I need to find short cuts in the kitchen.

mini muffin pan- this works perfectly for the cookies. I did not need to spray with cooking spray because my muffin tin is non-stick so they popped right out with no issues.

sugar cookie dough- use Pillsbury premade cookie dough. You can find this in the refrigerator section of the grocery store.

lemon curd- you can make your own lemon curd, which I've made for these ricotta pancakes or you can buy it at the grocery store to save a little time.

Preheat your oven to 350 degrees. These cookies are so quick to make you will have them ready to go by the time the oven heats up.

Open the sugar cookie dough and crumble it into a large mixing bowl. Use a cookie scoop to portion out the dough. I used a size 60 scoop, which is about 1 tablespoon of dough. For best results make sure to measure this out correctly so the cookies cook uniformly.

Use your hands to make small balls with the dough and place the cookie dough balls inside the muffin tin.

Bake cookies in preheated oven for 10-12 minutes. When they bake they will fill the muffin tin and puff up just a bit. Immediately after baking use a kitchen utensil with a rounded shape to press the center of the cookie to make a small indention. I used the end of my measuring spoon to do this. They may seem a little dough but they will firm when they cool.

Allow the cookies to cool in the pan for several minutes so they can firm up and are easier to remove from the pan. I used a butter knife to run around the edge and lift the cookie out of the pan. My cookies came out of the pan very easily.

Cool the cookies completely on a wire rack or cooling rack before adding the lemon curd filling. I use a small spoon to spoon about a teaspoon of lemon curd into the center of each cookie.

After filling the cookies with the curd, arrange them on a serving platter or plate and dust the cookies and top of the curd with powdered sugar or icing sugar. This is optional but makes the cookies look so pretty and no one will guess they were how easy they are to make!

Because these cookies have the lemon curd filling. They need to be stored in the refrigerator in an airtight container. The cookies will stay fresh for 3-4 days.

Freezing Instructions- Freeze lemon curd cookies in a single layer inside a freezer-safe bag for up to 3 months.

Depending on the size of the jar you will probably have leftover lemon curd. I love it on toast or even stirred into plain Greek yogurt.

If you love this lemon curd cookie recipe, you may want to try a few different variations. You can use any curd filling that you would like. There is of course all types of citrus curd; grapefruit, lime, and orange curd would all be delicious. But there is also blackberry, cranberry and passionfruit curd recipes for something a little different. I think I will try cranberry curd the next time I make this around the holidays!

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Did you try this recipe? Please let me know what you think! Leave a comment below, and a 5- star rating. I would love to hear from you! Here to get new recipes sent straight to your inbox!