Oh, yeah. More lemon curd! I could totally sit around and eat lemon curd with a spoon straight out of the jar. So sweet and tart! But then I’d probably lose all of my teeth thanks to all of the sugar and acid, which would be bad. So I try to have some self-control.
These lemon shortbread cookies are the perfect vehicles for eating appropriate amounts of lemon curd. Plus, they are super tasty on their own!
These cookies would be perfect for a tea party or shower. They’re perfectly bite-sized and are such a pretty color. Plus, if you decide to use store bought lemon curd for this recipe, these cookies will be ready in no time!
Have a wonderful weekend, friends!
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup granulated sugar
- 2 large egg yolks
- 1 tablespoon grated lemon zest
- 1 tablespoon fresh lemon juice
- ½ teaspoon kosher salt
- 2½ cups all-purpose flour
- 1 cup lemon curd, store bought or homemade
- Powdered sugar for dusting
- Heat oven to 350 degrees. Line two baking sheets with parchment paper or nonstick liners.
- Cream together butter and sugar in the bowl of a stand mixer. Beat in egg yolks, lemon zest, lemon juice, and salt. With mixer on low, beat in flour just until moist clumps form. Remove bowl from stand mixer and use hands to gather dough together to bind.
- Roll scant tablespoons of dough into 1-inch balls using hands. Place dough balls on prepared baking sheets, spacing them about 1 inch apart. Using a floured finger, make a deep indentation in center of each ball.
- Bake cookies until firm and lightly golden on bottom, about 16 to 20 minutes.
- Remove cookies from oven and immediately fill indentations with curd. Return to oven and bake 2 minutes longer to set curd.
- Lightly dust cookies with powdered sugar before serving.