When I worked as a pastry chef, lemon curd shortbread cookies were something I loved making because they hit that perfect balance of simple and really good. I was already making lemon curd constantly, so baking it into a buttery shortbread cookie felt like an easy win! These are the cookies I reach for when I want something bright and buttery without being too sweet, and I have made them enough times to know they work every single time.
The lemon curd in these cookies is the same one I have relied on for years, smooth, balanced, and full of fresh lemon flavor. Paired with a tender shortbread that holds its shape and melts in your mouth, they feel bakery worthy but still very doable at home. If you love lemon desserts that are classic, not fussy, and genuinely delicious, these cookies belong in your regular baking rotation!!
Why You'll Love This Shortbread with Lemon Curd Recipe
- No chilling required: Mix, roll, bake, done
- So easy: Simple ingredients and straightforward steps
- Big lemon flavor: Bright and fresh without being overly tart! Perfect for tea time!
- Perfect texture: Soft, tender buttery shortbread with crisp edges
Jump to:
- Why You'll Love This Shortbread with Lemon Curd Recipe
- Baking Tips
- Shortbread with Lemon Curd Ingredients
- How to Make Shortbread with Lemon Curd!
- Lemon Curd Cookie Pro Tips
- Shortbread with Lemon Curd Variations
- Freezing the Lemon Curd Thumbprint Cookie Dough
- How to store shortbread lemon curd cookies
- FAQs about Shortbread with Lemon Curd Cookies
- More Sweet Treats
- 📖 Recipe
Baking Tips
- Using a kitchen scale is a total game changer for baking. It makes measuring ingredients super precise, so your recipe comes out perfect every single time. Plus, fewer measuring cups means less cleanup, and who doesn’t love that? Invest in one, and you’ll wonder how you ever baked without it!
- I absolutely love baking with fine kosher salt, it gives the perfect balance of flavor. Table salt, on the other hand, can be a bit too harsh, so if you're using it, be sure to cut the amount in half to avoid over salting your treats.
- Always check your oven temperature! Ovens can be sneaky, sometimes running hotter or cooler than what the dial says, and that can really affect how your baked goods turn out. For the most consistent results, I recommend using an oven thermometer to make sure your temps are spot on every time
Shortbread with Lemon Curd Ingredients
- Lemon curd: Can be store bought or homemade, but my homemade lemon curd has the best flavor and texture.
- Cornstarch: Helps prevent spreading and keeps the cookies thick and tender.
- Cream cheese: A small amount but completely non negotiable, it stabilizes the dough and prevents spreading!
- Butter: I prefer salted butter for better flavor, and it must be fully at room temperature.
- Almond extract: Just a little gives these cookies that unmistakable bakery style flavor.
- Powdered sugar: Creates a delicate crumb and helps the cookies bake up crisp.
- Lemon curd: Homemade lemon curd is surprisingly easy to make and much better than store bought. You simply cook all the ingredients together on the stovetop, stirring constantly until it thickens. If you have a thermometer the goal temperature is 170°F. Using fresh lemon juice is key for the best flavor. Once it’s done, you can strain it if you're worried about cooking the eggs. Let it cool and thicken before using.
See recipe card below for quantities.
How to Make Shortbread with Lemon Curd!
- Cream the butter, cream cheese, powdered sugar, and granulated sugar together until light and fluffy, about 3 minutes.
- Add the vanilla and almond extract and mix until combined.
- In a separate bowl, whisk together the flour, cornstarch, and salt.
- Add the dry ingredients to the butter mixture and mix just until a soft dough forms.
- Roll about 1 tablespoon of dough into a ball, then slightly flatten it. Using the back of a ½ teaspoon measuring spoon, press gently into the center to create an indent, smoothing the edges if needed.
- Bake for 9-11 minutes, Do not over bake, the cookies should remain pale with little to no color on top. They will continue baking on the baking sheet. Using the back of a 1 teaspoon measuring spoon, gently reinforce the center indent while the cookies are still warm. Make sure not to press too hard.
Hint: Pop your butter in the microwave for a few seconds at a time if your butter is cold, make sure to flip the stick over.
Lemon Curd Cookie Pro Tips
- Do not overbake: These cookies should stay very pale with little to no color. If they brown, they will be dry. They finish baking as they sit on the hot cookie sheet after coming out of the oven.
- Portion evenly: Use a tablespoon measuring spoon so the cookies bake at the same rate.
- Roll and flatten: Roll the dough into balls, then gently flatten slightly with your hands, and then indent them this way the dough will not crack when indenting.
- Initial indent: Use a ½ teaspoon measuring spoon to make the indent before baking
- Reinforce after baking: As soon as the cookies come out of the oven, use a 1 teaspoon measuring spoon to deepen the center.
- Cool before filling: Let the cookies cool completely so the lemon curd stays thick
Shortbread with Lemon Curd Variations
- British style: Skip the almond extract and let the butter and lemon curd shine for a more classic British shortbread feel.
- Orange zest: Add to the dough for a citrus forward twist
- Different curds: Try raspberry, blackberry, or passion fruit curd.
- White chocolate: Drizzle over filled cookies for a more decadent finish.
- Vanilla bean: Swap or combine with almond extract for a warmer flavor.
- Glaze: Add a simple glaze made from powdered sugar and lemon juice or milk to add a touch of sweetness!!
Freezing the Lemon Curd Thumbprint Cookie Dough
If you want to make these ahead, the dough freezes beautifully. Roll the dough into balls and flatten slightly, then make the indent just like you would before baking. Place the shaped cookies on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer safe bag or container. When you’re ready to bake, let the cookies come fully to room temperature before baking.
How to store shortbread lemon curd cookies
- Fill as you eat: I prefer not to fill all the cookies at once
- Room temperature storage: Keep unfilled cookies in an airtight container at room temperature for up to 2 days.
- Avoid refrigeration: Refrigerating baked cookies will dry them out.
- Lemon curd storage: Lemon curd must be stored in the refrigerator separately.
- Freezer friendly: Freeze unfilled cookies and fill after thawing.
FAQs about Shortbread with Lemon Curd Cookies
Why are my cookies dry?
If they're dry its because they were over baked or you added to much flour, make sure to weigh the flour, if you don't have a kitchen scale, use the fluff and spoon method.
Start by fluffing up the flour with a spoon to loosen it, then gently scoop it into your measuring cup without packing it down. Once the cup is slightly overfilled, use a straight edge like the back of a knife to level it off. Over baking them wil dry them out as well. These cookies should stay very pale with little to no color. If they brown, they will be dry. They finish baking as they sit on the hot cookie sheet after coming out of the oven.
Do these cookies need to be refrigerated?
Avoid refrigeration, refrigerating baked cookies will dry them out. Lemon curd storage, lemon curd must be stored in the refrigerator separately.
More Sweet Treats
Looking for other recipes like this? Try these:
📖 Recipe
Lemon Curd Shortbread Cookies
These shortbread with lemon curd cookies are the cookies I reach for when I want something bright and buttery without being too sweet, and I have made them enough times to know they work every single time.
Equipment
- Baking sheets
- Hand held or stand mixer
- kitchen scale or measuring cups
- Measuring Spoons
- Medium Saucepan
Ingredients
Lemon Curd
- 5 large egg yolks
- 1 whole large egg
- ¾ cup granulated sugar
- 1 tablespoon lemon zest
- ½ cup fresh lemon juice
- 6 tablespoons salted butter cold, cut into cubes
Shortbread Cookies
- 7 tablespoons (98 grams) unsalted butter room temperature
- 1 tablespoon (15 grams) cream cheese (brick style) full fat, room temperature
- 3 tablespoons (42 grams) granulated sugar
- 2 tablespoons (16 grams) powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 1 cup (125 grams) all purpose flour *if not weighing use the fluff and spoon method
- 1 tablespoon cornstarch
- ¼ teaspoon fine kosher salt
Instructions
Lemon Curd
- Separate the egg yolks, zest and juice the lemons, and cut the butter into small cubes.
- In a medium saucepan, whisk together the egg yolks, whole egg, granulated sugar until smooth. Whisk in the lemon juice and lemon zest. The mixture will be thin at this stage.
- Cook in a heavy bottomed saucepan directly over low to medium-low heat. Whisk constantly as the mixture cooks, making sure nothing sticks to the bottom. Cook until the curd thickens, about 8–10 minutes. To test, dip a spoon into the curd and run your finger down the back, if the line stays clean and separated, it’s ready. If you like a more exact check, lemon curd is done around 170°F.
- Remove from the heat and whisk in the cold butter, a few cubes at a time, until completely smooth and glossy. For an extra smooth curd, press through a fine mesh sieve into a clean bowl. Press a piece of plastic wrap directly onto the surface of the curd to prevent a skin from forming. Refrigerate until set, about 2 hours. Store covered in the refrigerator for up to 1 week.
Shortbread Cookies
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Cream the butter, cream cheese, powdered sugar, and granulated sugar together until light and fluffy, about 3 minutes. Add the vanilla and almond extract and mix until combined.
- In a separate bowl, whisk together the flour, cornstarch, and salt. Add the dry ingredients to the butter mixture and mix just until a soft dough forms.
- Roll about 1 tablespoon of dough into a ball, then slightly flatten it. Using the back of a ½ teaspoon measuring spoon, press gently into the center to create an indent, smoothing the edges if needed.
- Place on the center rack of the oven, not too high or low. Bake for 9-11 minutes, Do not over bake, the cookies should remain pale with little to no color on top. They will continue baking on the baking sheet.
- Using the back of a 1 teaspoon measuring spoon, gently reinforce the center indent while the cookies are still warm. Make sure not to press too hard.
- Let cool on the baking sheet. Fill with lemon curd, top with powdered sugar or glaze/icing if desired.
- See storage in notes.
Notes
*Start by fluffing up the flour with a spoon to loosen it, then gently scoop it into your measuring cup without packing it down. Once the cup is slightly overfilled, use a straight edge like the back of a knife to level it off.
Fill as you eat: I prefer not to fill all the cookies at once
Room temperature storage: Keep unfilled cookies in an airtight container at room temperature for up to 2 days.
Avoid refrigeration: Refrigerating baked cookies will dry them out.
Lemon curd storage: Lemon curd must be stored in the refrigerator separately.
Freezer friendly: Freeze unfilled cookies and fill after thawing.
Tried this recipe?Leave a comment below and tag @stir.taste.smile on social.
Olivia says
I made these because I’ve made your raspberry thumbprint cookies and I had to make the moment I saw these on Instagram!! I’ll be making them again for Easter, I used a thermometer making the curd, thank you for an amazing recipe!
Amanda says
oh my gosh this makes me so happy! Thank you for such a kind review!!