Homemade Lemon Curd Cookies Recipe

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• Coconut flour - Coconut flour is high in protein, fiber, and fat and relatively low in carbohydrates compared to other flour. I found the combination of lemon and coconut in this sweet treat perfect for this recipe. You can replace it with almond flour
• All-purpose flour: Use a kitchen scale, or measure the flour by lightly spooning it into your measuring cup and then leveling it off with the flat side of a knife
• Baking powder: Makes the cookies extra soft and puffy. YOu can do it without it, but they would be thin and crispy
• Salt: Leave it out if your butter is salted
• Butter: Unsalted, softened to room temperature, and cut into cubes.
• Raw Sugar
• Lemon juice: Fresh-squeezed lemon juice adds a slight tang to the cookies while complimenting the sweetness. you can replace it with Lemon cordial
• The cookies are made with 1 tablespoon of lemon zest for the best flavor
• vanilla extract

LEMON CURD

You will find precise measurements in the recipe card at the bottom of this post.

• Lemon juice: You will need 3 large lemons or 4 small ones. ½ cup lemon juice. I recommend using fresh lemons for your lemon curd to get the best flavor!
• lemon zest
• Butter- unsalted
• 6 Egg yolks: Egg yolks are important coagulators that thicken the lemon curd. You can also make vegan lemon curd using cream and cornstarch instead to thicken the curd.
• Raw Sugar greatly balances the tartness of the lemon juice.
• Turmeric to add bright yellow color - be careful, as too much turmeric will make the curd bitter, half a teaspoon will do the trick.

1. cookie sheet to prevent thin cookies from getting brown too quickly.
2. stand mixer fitted with the paddle attachment.
3. grater to zest your lemon.
4. metallic cookie cutter.

to make lemon curd, start by separating the yolks from the whites.

Zest the lemon with a zester and rub the zest with 1 teaspoon of raw sugar for a few minutes to paste consistency to extract all the oils.

Juice the lemons until about half a cup, and strain out the seeds.

Strain egg yolks into a small saucepan or a mixing bowl and whisk in the sugar. Beat with an electric mixer until creamy and lightened in color.

Gradually, add lemon zest, lemon juice and turmeric.

Simmer over low heat while frequently whisking until the curd thickens. Usually, it takes a few minutes.

Take the pot off the heat and incorporate cubed butter in the mixture until melted.

Carefully pour the curd into the sterilized jars, cover them with the lid and leave them to cool before putting them in the fridge. Chill in the fridge for at least one hour or overnight before using it for cookies.

Zest the lemon with a zester and rub it with 1 teaspoon of raw sugar for a few minutes to extract all the oil.

Using a stand mixer or large bowl, mix softened butter and sugar until lighter in color and fluffy.

Add coconut flour, all-purpose flour, baking powder, lemon juice, and lemon zest until combined.

Lastly, add vanilla extract and scrape down the sides of the bowl with a rubber spatula to ensure all ingredients are incorporated.

Start the electric mixer for the last minute to get a homogenous dough.

Chill dough in the fridge for 20 minutes before making this cookie recipe

Place the chilled dough onto a floured surface and roll to about ¼ inch thick.

Use a cookie cutter to cut various shapes. I used a flower shape.

Preheat the oven to 350°F (180°C) and line the baking sheet with parchment paper or a silicone baking mat.

Place the cookies onto a parchment lined baking sheet. Using a spoon or your thumb, make an indent in the centers of each.

You can add the lemon curd filling before or after baking or use both options for a more intense flavor.

Using your thumb, spoon, or small cookie scoop, spoon the creamy lemon curd into the center of the flower cookie.

be careful not to overfill, as you don't want them to overflow as they bake. Use the back of a knife to level it off when it happens.

the cookies bake for 12 minutes in preheated oven. Often checking until lightly golden. The time can differ based on the thickness of the dough and oven.

Once baked, remove them from the baking sheet onto a wire rack to cool completely.

Once the lemon cookies cool to room temperature, they are ready for serving.

Spoon about 1 teaspoon of lemon curd on each cookie before serving as they look more appetizing and the filling is more intense and bright in color.

To make this recipe, you can also bake the cookies without lemon curd and add them to baked cookies only. I suggest filling the cookies right before serving to get the best texture.

To finish, dust cookies with orange peel powder or powdered sugar.

Keep any leftovers in an air-tight container in the refrigerator.

This recipe does not freeze well; however, you can freeze the dough and the lemon curd separately.

These lemon curd thumbprint cookies recipes are Melt in your mouth cookies with a deliciously creamy lemon filling.

Flavored with vanilla extract and orange peel powder, these shortbread cookies have a perfectly balanced flavor, crispy texture, and crumbliness.

Lemon curd is a grateful filling that will please everybody who loves lemon. Its creamy, rich, and thick enough texture with intense lemon flavor pairs perfectly with coconut dough.

These cookies made with lemon are easy to make and don't require any specific ingredients or equipment, thus suitable for beginners.

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These lemon curd cookies can last for a month if kept in the fridge; it never lasts for more than a couple of days in my house...

To extend their shelf life, you can freeze them. But keep them separately; lemon curd in a sterilized jar and baked cookies in a ziplock. They can last for several months in the freezer

Store them in an airtight container. Seal them tightly and keep them refrigerated