Easy Lemon Curd Cookies Recipe

Blue's Best Life
by Blue's Best Life
24 cookies
21 min

This easy lemon curd cookies recipe is for all of those lemon lovers out there! This lemon cookie is made with simple ingredients and a tart lemon curd filling. These cookies are perfect for any occasion and will be impossible to resist!

A plate of lemon curd cookies dusted with powdered sugar.

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Table of contents

Why This Easy Lemon Curd Cookies Recipe Is The Best!

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!

What Is Lemon Curd?

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.

Equipment Needed

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.

Key Ingredients

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.

The ingredients to make the cookies.
Step-By-Step Instructions

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.

The cookie dough in a bowl and using a cookie scoop to measure the dough.

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

Rolling the dough in your hand an placing the dough in a 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.

The cookies after baked and using a measuring spoon to make an indention in each cookie and filling with curd.

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!

Dusting the cookies with powdered sugar.
Storage Recommendations

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.

A close up of the cookies on a plate.

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!

A bite taken from the lemon curd cookie.
Looking For Other Easy Dessert Recipes? Try These!

Mini Key Lime Pie Bites

Mini Chocolate Ganache Tarts {No Bake}

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!

Easy Lemon Curd Cookies Recipe
Recipe details
  • 24  cookies
  • Prep time: 10 Minutes Cook time: 11 Minutes Total time: 21 min
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  • 1 roll (16.5 oz) Pillsbury refrigerator sugar cookie dough
  • 1/2 cup lemon curd (you may need more or less depending on how full you fill the cookie)
  • 1 tablespoon powdered sugar

Preheat oven to 350 degrees Fahrenheit.
Crumble the sugar cookie dough into a bowl. Use a cookie scoop to measure out the dough and use your hands to shape into small round dough balls.
Place a dough ball into each muffin cup. There is enough dough to fill each mini cavity in a 24 capacity muffin tin (maybe enough leftover to bake 1-2 cookies separately.)
Place mini tin in oven and bake for 11 minutes. Remove from oven and while hot, use something to make a round indentation in the center of each cookie.
Allow the cookies to cool for 5 minutes before transferring to a cooling rack.
When the cookies are completely cool add a spoonful (about a teaspoon) of lemon curd to each cookie. When ready to serve dust with powdered sugar.
Cookies must be stored in the refrigerator because of the curd filling. Cookies will stay fresh for 3-4 days.
  • *Filling the cookie with the curd filling does not need to be precise.  I used a spoon and just filled the cookies so they had enough filling to fill the little indentions.  You may need a half cup, a little more or less will be fine.
Blue's Best Life
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