This simple lemon curd cookies recipe is always so fun to make and eat! They’re thumbprint cookies with lemon curd that we’ll make homemade, or you can use store-bought and it’s just as good! Try these lemon filled cookies today!
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If you like these lemon cookies, you’ll love my Lemon Sour Cream Pound Cake, my Lemon Dump Cake, and my Lemon Poppyseed Scones!
Thumbprint cookies are so fun! I love making my peanut butter and jelly thumbprint cookies for a yummy nostalgic treat, and my cinnamon-dusted salted caramel thumbprint cookies are always a huge hit!
But I have a soft spot for lemon goodies, so these lemon curd cookies may be my new favorites! They're buttery lemon shortbread cookies filled with rich, tart lemon curd, and they're SO easy to make! Best of all, you can feel free to use either homemade lemon curd or save time with store-bought lemon curd!
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What to make with leftover lemon curd?
My homemade lemon curd recipe for these cookies is the same one from my lemon coconut layer cake, which can be found in my Sweet Summertime cookbook! Making that cake was a useful reminder that there are SO many delicious uses for your leftover lemon curd once you're done making this recipe for lemon curd cookies!
My favorite is to use the lemon curd as an ice cream topping! Just spoon it over some creamy vanilla ice cream and enjoy the contrast of the sweet and tart flavors. I also love lemon curd in lemon bars, or as a topping on pastries, toast, biscuits, crepes pancakes, yogurt, and other breakfast goodies.
Lemon curd is also perfect as a dessert filling or topping. Think cheesecake, layer cake, cupcakes, or tarts. And of course, these lemon curd cookies are always a good idea! And for more lemony goodness, check out my collection of recipes with lemon curd!
Is lemon curd the same as lemon custard?
Not quite, although they do have some similar ingredients. Lemon curd is made with lemon juice, butter, sugar, and eggs. Lemon custard, on the other hand, often adds cornstarch, milk or cream, or flour to those ingredients to achieve a thicker, creamier consistency. If you want a more custardy lemon treat, try my Lemon Bars with Graham Cracker Crust!
Can you bake with lemon curd?
Absolutely! Baking these cookies with the lemon curd creates a dense, jammy texture in the curd and helps them to store very well, since the lemon curd is no longer soft.
Shortbread Cookies with Lemon Curd - Ingredients
- all-purpose flour - because these lemon cookies have a shortbread base, it's important to measure your flour correctly. I recommend measuring flour by weight using a kitchen scale. If you measure with a measuring cup, you could end up with too much flour depending on how it's packed in the cup, and that can make your cookies more crumbly and harder to form into dough.
- lemon zest - use a microplane grater to remove the outer peel of the lemon to add a brighter lemon flavor to these cookies. I prefer to use organic lemons when I'm zesting them, since the coating added to conventional lemons can inhibit the lemon flavor. And if you love lemon desserts, check out my Blueberry and Lemon Pound Cake and my Lemon Blueberry Mascarpone Cake!
- salted butter - your butter should be cold and cut into cubes. I like to cut it into cubes, then place it back in the fridge or freezer to chill again before using. If you prefer to use unsalted butter, just add ½ teaspoon of salt in with your dry ingredients.
- vanilla extract - be sure to use a high-quality pure vanilla extract. Or better yet, check out my post on how to make vanilla extract at home with just 2 ingredients!
- powdered sugar - sift your powdered sugar before measuring, or use a kitchen scale to measure out 115 grams by weight.
- lemon curd - I have a favorite lemon curd recipe for these old fashioned lemon curd cookies, but you can also use your favorite store-bought lemon curd to save time making this recipe!
- turbinado sugar - we'll be using turbinado sugar to add a sweet crunch to the top of our cookies! If you don't have any turbinado sugar, feel free to use white sparkling sugar or just omit it altogether.
Equipment
This is a pretty simple recipe for shortbread cookies with lemon curd, so you'll mostly need basic cookie tools -- a large baking sheet and liner, and an electric mixer. You'll also want to grab a microplane grater to zest your lemon, and a wooden spoon or other tool to press out the "thumbprint." I like to use a wine cork!
Tips and F.A.Q.
Your lemon curd should last up to a week, refrigerated in an airtight container. You'll definitely have some left over, so see above for some ideas for what to do with your extra lemon curd!
Of course! These Lemon Curd Cookies are one of my favorite recipes with lemon curd.
Definitely! Whether you use homemade or store-bought lemon curd for these cookies, you should keep it refrigerated in an airtight container afterwards.
Yes, you should keep these lemon curd thumbprint cookies in the refrigerator -- they should be fresh for up to 4 days. If you like, you can also freeze them for up to 2 months - just be careful when freezing to not stack to the cookies to avoid the lemon curd sticking to everything.
You may not have heated it enough to set the eggs -- I'd recommend using a thermometer to make sure the temperature hits between 160-185°F. Also, keep in mind that your lemon curd will thicken as it cools, so if you're unsure if it's thick enough, let it cool to room temperature. If it's still too thin, you can reheat it, stirring constantly, to reach the appropriate temperature.
This may be the result of cooking it at too high a temperature. You should aim to heat to at least 160°F, but no higher than 185°F.
These cookies can be stored in an airtight container for up to 3 days at room temperature or up to 1 week if kept in an airtight container in the refrigerator. They can also be frozen, well wrapped, for up to 3 months.
You may have too much flour in your dough. I recommend measuring flour by weight using a kitchen scale. If you measure with a measuring cup, you could end up with too much flour depending on how it's packed in the cup, and that can make your cookies more crumbly and harder to form into dough. Measuring by weight ensures the amount of flour added is exactly what you need for the recipe. If you really can't get your hands on a kitchen scale, definitely measure using the spoon-and-level method.
More Lemon Recipes You'll Love
- Lemon and Blackberry Cake
- Buttermilk Blueberry Muffins with Lemon Zest
- Vegan Olive Oil Cake with Lemon and Pistachio
- Lemon Icebox Pie
- Lemon Lavender Cupcakes
📖 Recipe
Equipment you may need
Ingredients
- 2 ¼ cups (288 g) all-purpose flour - measured by weight with a kitchen scale or with the spoon-and-level method
- 1 teaspoon (5 ml) lemon zest - packed
- 1 cup (227 g) salted butter - room temperature
- ½ teaspoon (5 ml) pure vanilla extract
- 1 cup (115 g) powdered sugar - measured by weight with a kitchen scale or with the spoon-and-level method
- ½ cup (113 g) lemon curd - cooled to room temperature (store-bought lemon curd works too)
- turbinado sugar - for sprinkling
Instructions
- To make lemon curd cookies, place powdered sugar and lemon zest in a mixing bowl and press with a wooden spoon to release lemon oils.1 cup powdered sugar, 1 teaspoon lemon zest
- Add softened butter and cream together about 3-5 minutes, or until mixture is light and fluffy. Mix in vanilla.1 cup salted butter, ½ teaspoon pure vanilla extract
- Gradually add flour and mix just until dough comes together. Chill dough in fridge for an hour.2 ¼ cups all-purpose flour
- Scoop out one-inch dough balls and place 2 inches apart on a large baking sheet lined with parchment paper or a silicone liner. Chill any extra dough for the next batch.
- Use your thumb, the end of a wooden spoon, or a wine cork to press a shallow indentation into the middle of each cookie. Fill each indent with about ½ teaspoon chilled lemon curd. If desired, sprinkle each cookie with raw sugar.½ cup lemon curd, turbinado sugar
- Preheat oven to 350°F. Place baking sheet in freezer to chill for at least 15 minutes while the oven preheats.
- Bake in preheated oven for 13 minutes, or until bottoms of cookies are lightly golden brown. Let cool on pan for 10 minutes, then transfer to a wire rack to cool completely.
Video
Notes
Nutrition
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Last Updated on June 27, 2025 by Chenée Lewis
Cathleen says
To me, there is really nothing better than lemon curd! I am obsessed with these cookies, I love how summery they taste 🙂
Chenée Lewis says
So glad you liked them!
Gina Abernathy says
Love these! Plan to add them to my cookie swap at Christmas!
Chenée Lewis says
What a great idea! They're some of my favorites!
Liza says
Fantastic recipe! These are like the world's best lemon bars in a handy cookie! So citrusy and delicious.
Chenée Lewis says
That's exactly how I would describe them! 🙂 Thank you!
Grace says
In step 6, you mention adding the cream ("Add softened butter and cream"), but I don't see any cream referenced in the above steps or in the ingredient list. Is the cream just the powdered sugar & lemon zest combination from step 5?
Can't wait to make these!
Chenée Lewis says
Sorry for the confusion! I was referring to the creaming method of mixing sugar and butter. You're right there's no cream added -- in that step, you'll need to add the butter to the powdered sugar and lemon zest mixture and mix with a hand mixer or stand mixer until they're combined and fluffy. Hope you enjoy the cookies!
Judy says
First time making a thumbprint cookie and loved it but the middle was a little soggy. What can I do to prevent this?
Chenée Lewis says
Hi! I would just add another minute or two to the baking time 🙂
Debbie says
Delicious! Can the finished cookies be frozen?
Chenée Lewis says
Yes they can! I would layer them between wax paper or parchment in an airtight container.
Robin says
Meh - this dough was too crumbly to use until I sprinkled a little water on it. Then, I had more success when I made flattened discs instead of round balls. As it was, I only got about 5 perfect looking cookies from a double batch. I will try a different recipe next time or use a jam thumbprint recipe which uses an egg white wash.
Chenée Lewis says
Hi Robin! If your dough was too crumbly you may have added too much flour -- I'd suggest measuring your flour by weight or using the spoon-and-level method to ensure that you don't add too much into the dough. Hope you have better results next time!
Crystal DaCruz says
I also love lemon and I've been looking for a recipe to make homemade lemon curd! These cookies were so easy to make and I loved that I could include my kids in the process, They came out delicious!
Chenée Lewis says
So glad that you all enjoyed! 🙂
Jazz says
These cookies are the perfect size to enjoy with tea and the lemon flavor comes through beautifully.
Chenée Lewis says
Thank you so much!
Jen Sim says
I love lemon flavored cookies and desserts and these cookies didn’t disappoint. I didn’t need as many ingredients as I thought and your recipe was so easy to follow. Thanks!
Chenée Lewis says
I'm so glad you liked them!
Lilly says
Thank you for the instructions on how to make lemon curd. It was actually a lot easier to make than I thought it would be! And the cookies are absolutely delish! Thanks for the recipe 🙂
Chenée Lewis says
I'm so glad they worked out for you! 🙂
Tamara says
I am so happy I found this recipe on Pinterest! My husband was asking me to make him some cookies for his birthday, and lemon is his favorite! They turned out so beautiful, and were absolutely delicious. Thank you for sharing the recipe!
Chenée Lewis says
Awesome! I'm glad they were a great treat for your husband!
Britney Brown says
I was so shocked at how easy this recipe was because I thought that making the curd would be difficult! It was so delicious, I thoroughly enjoyed every bit!!
Chenée Lewis says
Thank you so much!
Jessica Lawson says
I brought these to a Juneteenth bbq over the weekend and they were a big hit! I never made lemon curd before and these were surprisingly easy. Loved it!
Chenée Lewis says
I'm so glad everyone enjoyed them!! Thanks!
Ashlynn says
I followed all the directions exactly! I don’t know what went wrong but the dough was crumbly and all the cookies and curd broke and spilled out. Very sad.
Chenée Lewis says
It sounds like your dough had too much flour -- I would definitely recommend measuring your flour by weight with a kitchen scale for the best accuracy -- or see my post about measuring dry ingredients for tips. Hope it works out better for you next time! 🙂
Robin says
Shortbread cookies have always been one of my favorites but combining them with lemon curd was genius! I like the curd on biscuits too.
Chenée Lewis says
Yes! I love having lemon curd in the fridge.
Karla Harmer says
Anything lemon is always going to be a winner with my family, and these lemon curd cookies did not disappoint. I decided to make the curd from scratch because we had all of the ingredients and I did not want to wait to make them. They were very easy to make and the recipe for both the cookies and the curd were great! The cookies were good on their own too, I may or may not have tried a couple or three.
Chenée Lewis says
I'm so happy that you liked them! They're a favorite of mine for sure.
Carita says
As always, I absolutely love your recipes! My Mom is a lover of lemon flavored desserts and we had so much fun creating these cookies! The recipe was easy to follow and the lemon curd was AH-MAZING !
Chenée Lewis says
So glad you and your mom enjoyed them! 🙂
Crystal says
These were so fun to make, and even more fun to eat!!! I love all desserts with lemon and I'll definitely be making these again!
Chenée Lewis says
I'm a major lemon lover too!!
Taneisha says
Just like so many of your other recipes, these recipe was a hit!! I've never worked with lemon curd before so I was nervous, but the recipe turned out perfect!! THANKS SO MUCH!
Chenée Lewis says
Thank you! Glad you enjoyed them!
Marta says
Lemon curd recipes have no limits and you just added another one to the list. Sweet cookies with tart lemon in every bite. Delicious!
Chenée Lewis says
Thank you! Glad you liked them!!