Choosing the Ingredients:

• Butter: Opt for unsalted butter to have control over the salt content. Make sure it’s softened but not melted for the best cookie texture.
• Sugar: Granulated sugar works perfectly to sweeten the cookies. You can adjust the sugar quantity to your taste, but keep in mind that lemon curd is sweet, so don’t go too heavy on the sugar.
• Flour: All-purpose flour is the standard choice here. It gives the cookies the right amount of structure.
• Lemon Curd: Quality matters when it comes to lemon curd. Look for a well-reviewed brand or consider making your own if you have the time. Homemade lemon curd can take these cookies to the next level.
• Lemon Zest: Always use fresh lemons for zest. It adds a burst of natural lemon flavor that you just can’t replicate with bottled zest.
• Salt: Just a pinch of salt enhances the flavors and balances the sweetness.

Making the Cookies:

• Creaming the butter and sugar until fluffy is key. It incorporates air into the mixture and results in a tender cookie.
• When adding the flour, do it gradually and don’t overmix. Overmixing can lead to tough cookies.
• The lemon zest is where the magic happens. It infuses the cookies with that bright lemon aroma. Use a fine grater to zest your lemons, and only grate the yellow part; the white pith is bitter.
• When making the indentation for the lemon curd, don’t press too hard; you want a little well in the center, not a hole through the cookie.
• Be mindful not to overbake. Cookies continue to cook a bit after you take them out of the oven. You want them just golden at the edges for that perfect chewiness.

Variations and Substitutions:

• Fruit Variations: If you’re feeling adventurous, try using other fruit curds like lime, passion fruit, or orange instead of lemon curd.
• Nuts: Add some texture with chopped nuts like almonds, walnuts, or pecans. About 1/2 cup should do the trick.
• Chocolate Chips: For a sweet twist, mix in white chocolate chips or lemon-flavored chips into the dough.
• Glaze: Drizzle a simple lemon glaze on top of your cookies for an extra layer of lemony goodness. Mix lemon juice with powdered sugar until you reach your desired consistency.
• Substitute for Lemon Curd: If you’re out of lemon curd, you can use other fruit preserves or curds as a filling, or even Nutella for a different flavor profile.

Lemon Curd Cookies

Ingredients:

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 2 cups all-purpose flour
• 1/2 cup lemon curd
• Zest of 1 lemon
• 1/4 teaspoon salt
• Powdered sugar for dusting (optional)

Instructions:

• Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
• In a mixing bowl, cream together the softened butter and granulated sugar until it’s light and fluffy. This usually takes about 2-3 minutes.
• Gradually add in the flour and salt, mixing until a dough forms. Don’t overmix; just combine until the dough comes together.
• Gently fold in the lemon zest. This will give your cookies a lovely lemony aroma and flavor.
• Now, take small portions of the dough and roll them into balls. Place them on your prepared baking sheet, leaving some space between each.
• Use your thumb or the back of a spoon to make an indentation in the center of each cookie. Fill each indentation with a small spoonful of lemon curd. Be careful not to overfill; you want the curd to stay within the cookie.
• Bake in the preheated oven for about 12-15 minutes or until the edges of the cookies are lightly golden.
• Once done, remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
• If you like, you can dust the cooled cookies with powdered sugar for a little extra sweetness and a pretty finish.