Lemon Curd Cookies Recipe
Lemon Curd Cookies Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
I've made these cookies for years. I like to give them out to family and friends. —Carole Vogel, Allison Park, Pennsylvania
MAKES:
18 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 10 min. + cooling
MAKES:
18 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 10 min. + cooling

Ingredients

  • 1 cup butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon lemon extract
  • 1 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup ground pecans, toasted
  • FILLING:
  • 1-1/2 cups granulated sugar
  • 2 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 1/2 cup lemon juice
  • 4 large egg yolks, lightly beaten
  • 6 tablespoons butter, cubed
  • 2 teaspoons grated lemon peel
  • Confectioners' sugar

Directions

Cream butter and sugar until light and fluffy. Beat in egg and extracts. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Stir in pecans. Divide dough in half; shape into logs. Wrap each in plastic. Refrigerate until firm, 1-2 hours.
Preheat oven to 350°. On a floured surface, roll each portion to 1/8-in. thickness. Cut with a floured 3-in. fluted round cookie cutter. With a floured 1/2-in. round cookie cutter, cut out centers of half the cookies. Place solid and window cookies 1 in. apart on ungreased baking sheets. Bake until lightly browned, 10-12 minutes. Remove to wire racks to cool.
For filling, combine sugar, cornstarch and salt in a small saucepan. Stir in lemon juice until smooth. Over medium heat, cook and stir until slightly thickened and bubbly, about 2 minutes. Stir a small amount of hot mixture into egg yolks. Return all to pan. Bring to a gentle boil, stirring constantly until mixture reaches 160° and coats the back of a metal spoon, about 2 minutes longer. Remove from heat; stir in butter and lemon peel. Pour into a bowl; cover surface with plastic wrap. Chill 2-3 hours (mixture will be thick).
Spread 1 tablespoon filling on bottoms of solid cookies; top with window cookies, pressing down lightly. Sprinkle with confectioners' sugar. Refrigerate. Yield: about 1-1/2 dozen.
Originally published as Lemon Curd Cookies in Taste of Home February/March 2005, p49

Nutritional Facts

1 each: 353 calories, 20g fat (10g saturated fat), 97mg cholesterol, 264mg sodium, 41g carbohydrate (25g sugars, 1g fiber), 4g protein.

  • 1 cup butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon lemon extract
  • 1 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup ground pecans, toasted
  • FILLING:
  • 1-1/2 cups granulated sugar
  • 2 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 1/2 cup lemon juice
  • 4 large egg yolks, lightly beaten
  • 6 tablespoons butter, cubed
  • 2 teaspoons grated lemon peel
  • Confectioners' sugar
  1. Cream butter and sugar until light and fluffy. Beat in egg and extracts. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Stir in pecans. Divide dough in half; shape into logs. Wrap each in plastic. Refrigerate until firm, 1-2 hours.
  2. Preheat oven to 350°. On a floured surface, roll each portion to 1/8-in. thickness. Cut with a floured 3-in. fluted round cookie cutter. With a floured 1/2-in. round cookie cutter, cut out centers of half the cookies. Place solid and window cookies 1 in. apart on ungreased baking sheets. Bake until lightly browned, 10-12 minutes. Remove to wire racks to cool.
  3. For filling, combine sugar, cornstarch and salt in a small saucepan. Stir in lemon juice until smooth. Over medium heat, cook and stir until slightly thickened and bubbly, about 2 minutes. Stir a small amount of hot mixture into egg yolks. Return all to pan. Bring to a gentle boil, stirring constantly until mixture reaches 160° and coats the back of a metal spoon, about 2 minutes longer. Remove from heat; stir in butter and lemon peel. Pour into a bowl; cover surface with plastic wrap. Chill 2-3 hours (mixture will be thick).
  4. Spread 1 tablespoon filling on bottoms of solid cookies; top with window cookies, pressing down lightly. Sprinkle with confectioners' sugar. Refrigerate. Yield: about 1-1/2 dozen.
Originally published as Lemon Curd Cookies in Taste of Home February/March 2005, p49

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