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.
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