Description
A delicate, bright, and easy-to-make small-batch cookie featuring a buttery shortbread base and a zesty lemon curd filling. This recipe uses only six ingredients and bakes in just 12 minutes.
Ingredients
Scale
- ½ cup (113g) unsalted butter, softened
- ¼ cup (50g) granulated sugar
- ¾ cup (95g) all-purpose flour
- 2 tablespoons (15g) powdered sugar
- ¼ teaspoon salt
- 2 large egg yolks
- 2 tablespoons (25g) granulated sugar (for curd)
- 2 tablespoons (30ml) fresh lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon (14g) unsalted butter, cold and cubed (for curd)
Instructions
- Make the lemon curd: In a small saucepan, whisk egg yolks and 2 tablespoons sugar until pale. Add lemon juice and zest. Cook over medium-low heat, whisking constantly, until thickened enough to coat the back of a spoon (5-7 minutes). Remove from heat and whisk in cold cubed butter until smooth. Cover with plastic wrap touching the surface and chill for at least 20 minutes.
- Make the shortbread dough: In a mixing bowl, combine softened butter and powdered sugar until creamy. Add granulated sugar and salt, then mix. Add flour and mix until just combined. Chill dough in the fridge for 10 minutes.
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Shape the cookies: Divide chilled dough into 6-8 equal pieces and roll into balls. Place on baking sheet and press an indent into the center of each ball with your thumb or a small spoon.
- Bake for 10-12 minutes until edges are lightly golden. Let cool on the pan for 5 minutes.
- Fill the cooled cookie indentations with the chilled lemon curd. Let cool completely before serving.
Notes
Chill the dough to prevent spreading. Use fresh lemon juice for best flavor. Fill cookies immediately before serving to prevent sogginess. Store cookies and curd separately; cookies last 5 days at room temperature, curd lasts 1 week in the fridge.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 8
- Sodium: 45
- Fat: 6
- Saturated Fat: 4
- Carbohydrates: 12
- Protein: 1
Keywords: small-batch cookies, lemon curd, thumbprint cookies, 6-ingredient recipe, easy baking, shortbread cookies, lemon dessert