Lemon Tea Cookies with Lemon Curd Filling

Bright, zesty, and perfect for citrus lovers, these Lemon Tea Cookies with Lemon Curd Filling combine a buttery shortbread base with the tangy sweetness of homemade lemon curd. Each cookie features a delicate, golden crust and a luscious pool of smooth, citrusy filling, making them the perfect treat for afternoon tea or a light dessert. Crafted with fresh lemon juice, fragrant zest, and real butter, this recipe strikes the ideal balance between richness and refreshingly tart flavors. Easy to make and irresistibly charming, these cookies promise to elevate any occasion with their stunning presentation and vibrant taste. Perfect for lemon dessert enthusiasts and anyone seeking a sweet, tangy indulgence!

Nutriscore Rating: 41/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 24

Ingredients

• 226 grams Unsalted butter
• 150 grams Granulated sugar
• 2 pieces Egg yolks
• 2 teaspoons Lemon zest
• 1 teaspoon Vanilla extract
• 280 grams All-purpose flour
• 0.5 teaspoons Salt
• 120 ml Lemon juice
• 3 pieces Eggs
• 150 grams Sugar (for curd)
• 56 grams Unsalted butter (for curd)

Directions

Step 1

Preheat your oven to 180°C (350°F). Line two baking sheets with parchment paper.

Step 2

In a medium bowl, cream the butter and sugar using a hand or stand mixer until light and fluffy, about 2-3 minutes.

Step 3

Add the egg yolks, lemon zest, and vanilla extract to the butter-sugar mixture, and beat until fully combined.

Step 4

In a separate bowl, whisk together the flour and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed just until the dough forms.

Step 5

Wrap the dough in plastic wrap and chill in the refrigerator for 30 minutes to make it easier to handle.

Step 6

Once chilled, roll the dough into small balls, about 1 tablespoon each. Place them 2 inches apart on the prepared baking sheets.

Step 7

Use your thumb or the back of a teaspoon to gently press an indentation into the center of each cookie. Be careful not to press all the way through the dough.

Step 8

Bake the cookies for 10-12 minutes, until the edges are just beginning to turn golden. Remove from the oven and allow to cool completely on the baking sheets.

Step 9

While the cookies cool, prepare the lemon curd. In a medium heatproof bowl, whisk together the lemon juice, eggs, sugar (for curd), and salt.

Step 10

Place the bowl over a pot of simmering water (double boiler method) and cook, stirring constantly, until the mixture thickens and reaches a pudding-like consistency, about 8-10 minutes.

Step 11

Remove the curd from heat and stir in the butter (for curd) until melted and smooth. Allow the curd to cool completely before filling the cookies.

Step 12

Once the cookies and curd have cooled, spoon about 1 teaspoon of lemon curd into the indentation of each cookie.

Step 13

Store the cookies in an airtight container in the refrigerator for up to one week.

Nutrition Facts

Serving size	(1177.2g)

Amount per serving	% Daily Value*
Calories	4613.6

Total Fat 266.0g	0%
Saturated Fat 150.6g	0%
Polyunsaturated Fat 0.0g
Cholesterol 1551.4mg	0%
Sodium 1451.4mg	0%
Total Carbohydrate 526.1g	0%
Dietary Fiber 8.7g	0%
Total Sugars 305.0g
Protein 55.7g	0%

Vitamin D 195.6IU	0%
Calcium 246.1mg	0%
Iron 16.6mg	0%
Potassium 749.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.7%

Protein: 4.7%

Carbs: 44.6%