I came across this recipe and it interested mostly because I have lemon curd on hand frequently. If you follow this blog, you know I use it in several recipes I’ve already posted. My Limoncello Tiramisu and Limoncello Cake both use it and you’ll want to check them out if you plan on making these as that’s where you will find the recipe for my lemon curd. Or you can get store bought. They were a big hit at work. Enjoy!
Lemon Curd Thumbprint Cookies
- 2 sticks unsalted butter, at room temp
- 1/2 cup sugar
- 2 large egg yolks
- 1 lemon, juiced and zested
- 1/2 tsp kosher salt
- 2 1/2 cups all-purpose flour
- 1 cup lemon curd (see recipe links above)
Pre-heat your oven to 350° and line 2 cookie sheets with parchment paper.
In a stand mixer with the paddle attachment, cream the butter and sugar until light and fluffy. Add in the egg yolks one at a time, beating again until fluffy. Add in the lemon zest and juice, should be about 2 tbsp. of juice.
In a medium bowl shift together the flour and salt. Turn the mixer to low and beat in the flour until combined. Shape the dough into balls, about 1 tbsp. of dough will do. Place on the cookie sheets at least 1″ apart. Take you thumb and push down in the middle of each ball to form a well, this is where the curd will go. Bake about 20 minutes or until the sides barely start to turn brown. Remove from the oven and fill the centers with lemon curd, it’s take less than a tsp. Return to the oven and bake for another 2 minutes. Allow to cool and then dust lightly with powdered sugar (optional).