Lemon Curd Cookies Recipe
Lemon Curd Cookies Recipe photo by Taste of Home
Next Recipe

Lemon Curd Cookies Recipe

Be the first to add a review
Publisher Photo
"I've made these cookies for years...and like to give them out to family and friends," writes Carole Vogel of Allison Park, Pennsylvania.
TOTAL TIME: Prep: 30 min. + chilling Bake: 10 min. + cooling
MAKES:18 servings
TOTAL TIME: Prep: 30 min. + chilling Bake: 10 min. + cooling
MAKES: 18 servings


  • 1 cup butter, softened
  • 3/4 cup sugar
  • 1 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
  • 1-1/2 cups sugar
  • 2 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 1/2 cup lemon juice
  • 4 egg yolks, lightly beaten
  • 6 tablespoons butter, cubed
  • 2 teaspoons grated lemon peel
  • Confectioners' sugar

Nutritional Facts

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


  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extracts. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in pecans.
  2. Divide dough in half; shape into logs. Wrap each in plastic wrap. Refrigerate for 1-2 hours or until firm.
  3. 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 the centers of half of the cookies. (Reroll small cutouts if desired.)
  4. Place solid and cutout cookies 1 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.
  5. In a small saucepan, combine the sugar, cornstarch and salt. Stir in lemon juice until smooth. Cook and stir until slightly thickened and bubbly, about 2 minutes. Stir a small amount into egg yolks. Return all to the pan; bring to a gentle boil; stirring constantly. Cook and stir 2 minutes longer until mixture reaches 160° and coats the back of a metal spoon.
  6. Remove from the heat; stir in butter and lemon peel. Pour into a bowl; cover surface with plastic wrap. Chill for 2-3 hours (mixture will be thick).
  7. Spread 1 tablespoon filling on bottoms of the solid cookies; place cookies with cutout centers over filling, pressing down lightly. Sprinkle with confectioners' sugar. Store in the refrigerator. Yield: 1-1/2 dozen.
Originally published as Lemon Curd Cookies in Taste of Home February/March 2005, p49

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Lemon Curd Cookies

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image