These lemon curd cookies are a special treat for you that will have you reaching for your apron and preheating your oven in no time. Get ready to sink your teeth into some deliciously tangy cookies!
Made with just four simple ingredients, this eggless recipe requires no chilling and is so easy to make that you'll want to whip up a batch right now.
Lemon Curd Thumbprint Cookies
Lemon curd cookies are a delightful treat that features a tangy lemon curd filling nestled in a buttery thumbprint cookie. What's more, this recipe is eggless, requires no chilling, and is incredibly easy to make with just a handful of simple ingredients.
Did I just say easy to make with simple ingredients?
Well yes because this recipe is adapted from our 3 ingredients Sweetened Condensed Milk Cookies recipe that is popular amongst the readers unlike following a proper thumbprint cookie recipe that takes a little longer and a large list of ingredients to make.
I have swapped the condensed milk filling in that one with lemon curd which gives us a brand new cookie variation with a burst of lemony goodness perfect for all lemon lovers.
Homemade Lemon Curd V/s Store Bought
When making lemon curd cookies at home, you can either use homemade lemon curd or store-bought lemon curd.
Tangy homemade lemon curd made with fresh lemon juice can give you greater control over the texture and sweetness of the curd, and you can customize the recipe to suit your taste preferences.
However, store-bought lemon curd can be a convenient and time-saving option, especially if you're short on time or don't have access to fresh lemons.
Either way, your lemon curd cookies are sure to be a scrumptious treat that's bursting with citrusy flavor.
I have tried making the lemon cookies both way, and though it tastes equally good my personal preference would always be with using own lemon curd especially if you want the cookies to be eggless as the store bought ones definitely would have eggs as an important ingredient in it.
Ingredients:
- Flour: I am using good old all purpose flour also known as maida or plain flour.
- Butter: Use chilled butter for the recipe as we are following the reverse creaming technique for this recipe. Also only butter works well do not go for margarine. I prefer using unsalted butter in all my recipes however in this case you can consider using salted butter too.
- Condensed Milk: Acts as a binder and a sweetener in this case.
- Lemon Curd: I prefer using the eggless lemon curd recipe made at home but you can use either.
Check out the recipe card below to get the measurements that can be printed off for free.
Step by Step Instructions:
In a medium bowl, rub together the flour and chilled butter until it resembles a wet sand like texture.
Add in the condensed milk and combine using a rubber spatula if you are not comfortable with your hands to form a dough. Do not knead the dough just mix until it comes together.
If you find that the dough is sticky feel free to add a tbsp or two flour and combine again.
Scoop out a tablespoon of dough and make a smooth round ball. Place it on a baking tray lined with parchment paper.
Using your thumb or forefinger or even the back of a spoon to make indentation in the centre of the cookie dough balls.
Fill it with a teaspoon of lemon curd.
Bake in a preheated oven of 180°C for 8-12 mins until the top of the cookies still looks pale in colour but the bottom of the cookies has a nice golden brown hue.
Let it cool on a cooling rack to crisp up further at room temperature.
Another Method:
Another way of making these lemon curd cookies is by filling the cookies after it is done baking.
Follow the process till making indentation on the cookies just ilke before.
But this time do not fill it with lemon curd instead directly bake them at the same temperature and time.
Once baked and while they are still warm make the indentation one more time and then fill them with lemon curd.
This recipe is so simple that you do not have to worry about using a whole egg or egg yolks, owning a stand mixer, and using a paddle attachment to cream butter, etc, to bake cookies.
So next time when life gives you lemon, do remember to make this lemon curd cookie recipe.
Pros and Cons of Filling the Cookies.
The cookies that were filled before baking becomes so stable that you can literally stack and transport them.
One disadvantage is that they lose the shine of the curd making it dull looking.
On the other hand the cookies filled after baking had a great shine and colour making it look more attractive.
But since the filling is not set these cookies cannot be stacked on top of each other.
Storage Instructions:
Storing lemon curd cookies properly will help maintain their freshness and flavor. Here's how to store them:
- Allow the cookies to cool completely after baking. This ensures that they won't retain moisture when stored.
- Once the cookies have cooled, transfer them to an airtight container or a cookie tin with a tight-fitting lid. Make sure the container is clean and dry.
- Store the container of lemon curd cookies in a cool, dry place. Avoid exposing them to direct sunlight or high humidity, as these factors can cause the cookies to become stale or lose their texture.
- If you live in a warm climate or during the summer months, it's best to store the cookies in the refrigerator to maintain their freshness for a longer period. Simply place the container in the refrigerator, ensuring it is tightly sealed.
- Lemon curd cookies can be stored at room temperature for up to 3-4 days. If refrigerated, they can last for about a week.
- Alternatively you can also store the lemon cookie dough in the refrigerator for upto a week and bake fresh lemon thumbprint cookies when needed.
Remember to enjoy the cookies within the recommended storage timeframe for the best taste and texture.
Do note that only cookies filled before baking can be stacked and stored, otherwise you might have to store them in one single layer.
Pro Tips:
- Chill the butter: To achieve the desired sandy texture, make sure your butter is well chilled before combining it with the flour. Cold butter helps create a flaky and tender cookie.
- Make uniform indentations: When scooping out tablespoon-sized portions of dough, use the back of a spoon to make a well in the center of each cookie. Make sure the indentations are evenly sized and deep enough to hold the lemon curd. This will ensure consistent results and prevent the curd from overflowing during baking.
- Fill the indentations carefully: When adding the lemon curd to the cookies, use a small spoon or a piping bag for more precision. Fill each indentation with about 1/2 teaspoon of lemon curd, making sure not to overfill. Excess curd may spill out while baking and affect the cookies' appearance and texture.
- Avoid overcrowding the baking sheet: Give the cookies enough space while baking. Place them about 2 inches apart on the cookie sheet to ensure even air circulation and prevent them from merging together.
- Cool the cookies completely: Once the cookies are baked, allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack. This will help them firm up and prevent them from breaking.
- Variation: You can add little lemon zest to the dough to amp up the lemon flavor quotient. I have a great hack to zest lemon the proper way. Feel free to check it out. Or try experimenting with other flavours like vanilla extract or fill it with lemon custard instead.
Frequently Asked Questions:
You can use either of it without affecting the texture of the cookie. Homemade lemon curd has a slight advantage of being better than the store bought as you control the sweetness, the tanginess as per your choice; that being said both tastes good.
Yes, you can experiment with different types of curd such as lime, raspberry, or passionfruit curd to create variations of these cookies. Get creative with different flavors!
Yes, you can prepare the dough ahead of time. Simply store the dough in the refrigerator for up to a week before baking. This allows for convenient planning and preparation. My suggestion would be to prepare the dough and shape the cookies ahead of time. Place it on a prepared baking sheet in one layer. Once the butter hardens you can then stack them and store in an airtight container for up to 2 days. That way you do not have to worry about thawing the dough to shape them.
Substituting ingredients may alter the texture and flavor of the cookies. It's best to follow the recipe as closely as possible for optimal results. However, if you have specific dietary restrictions or preferences, you can explore suitable substitutions.
Related Recipes:
Wish to Join US for the love of BAKING? Subscribe to our newsletter and Youtube channel. Follow along on Facebook, Instagram, and Pinterest for all the latest updates!
Easy Lemon Curd Thumbprint Cookies
Ingredients
- 1.5 cups (180 gms) + 1 tbsp Plain Flour
- 1/2 cup (113 gms) Butter chilled and cubed
- 1/4 cup (80 gms) Sweetened Condensed Milk
- 20-25 gms Lemon Curd
Instructions
- Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).
- In a mixing bowl, combine the chilled butter and flour. Using your fingertips or a pastry cutter, work the mixture until it resembles a wet sand-like texture.
- Add the condensed milk to the mixture and stir until a soft dough. Be careful not to overmix. If you find the dough to be too sticky consider adding 1 tbsp flour to form a soft dough.
- Scoop out approximately 1 tablespoon of dough and roll it into a ball. Place the dough balls onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- Using your thumb or the back of a spoon, make an indentation in the center of each dough ball.
- First Way: Fill each indentation with approximately 1/2 teaspoon of lemon curd. Be careful not to overfill.
- Bake the cookies in the preheated oven for 8 to 12 minutes, or until the edges are lightly golden.
- Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Once cooled, serve and enjoy these delightful 4-ingredient lemon curd cookies!
- Second way: Follow the steps until making an indentation on the cookies. Instead of filling it before baking, bake the cookies as per baking instructions
- If you feel cookies have puffed up, press it down one more time and then fill the cookies with lemon curd.
Video
Notes
- Chill the butter: To achieve the desired sandy texture, make sure your butter is well chilled before combining it with the flour. Cold butter helps create a flaky and tender cookie.
- Make uniform indentations: When scooping out tablespoon-sized portions of dough, use the back of a spoon to make a well in the center of each cookie. Make sure the indentations are evenly sized and deep enough to hold the lemon curd. This will ensure consistent results and prevent the curd from overflowing during baking.
- Fill the indentations carefully: When adding the lemon curd to the cookies, use a small spoon or a piping bag for more precision. Fill each indentation with about 1/2 teaspoon of lemon curd, making sure not to overfill. Excess curd may spill out while baking and affect the cookies' appearance and texture.
- Avoid overcrowding the baking sheet: Give the cookies enough space while baking. Place them about 2 inches apart on the cookie sheet to ensure even air circulation and prevent them from merging together.
- Cool the cookies completely: Once the cookies are baked, allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack. This will help them firm up and prevent them from breaking.
- Variation: You can add little lemon zest to the dough to amp up the lemon flavor quotient. I have a great hack to zest lemon the proper way. Feel free to check it out. Or try experimenting with other flavours like vanilla extract or fill it with lemon custard instead.
- Storage: Cookies filled before baking can be stacked, stored and transported. If you choose to fill the cookies after baking then the cookies has to be stored in a single layer only.
Leave a Reply