Easy Lemon Curd Thumbprint Cookies recipe

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.

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:

1. Allow the cookies to cool completely after baking. This ensures that they won't retain moisture when stored.
2. 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.
3. 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.
4. 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.
5. Lemon curd cookies can be stored at room temperature for up to 3-4 days. If refrigerated, they can last for about a week.
6. 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:

1. 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. 
2. 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.
3. 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.
4. 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.
5. 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.
6. 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:

Related Recipes:

1. 3 ingredient Sweetened Condensed Milk
2. Lemon Curd 101
3. 3 ingredients Shortbread Cookies

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