Irresistible Lemon Curd Sandwich Cookies
Table of Contents
Introduction
Who can resist the charm of a crisp, buttery cookie hugging a bright, citrusy filling? Lemon Curd Sandwich Cookies combine the best of two worlds—a tender, slightly tangy shortbread-like biscuit and a luscious, homemade lemon curd. Whether you’re baking for afternoon tea or bringing a platter to a summer barbecue, these treats never fail to impress.
I first tasted a version of these delightful sandwiches at a friend’s garden party. The aroma of fresh lemon zest mingled with warm cookies on the baking sheet—pure bliss! Since then, I’ve perfected the balance between the richness of cream cheese in the cookie and the zing of pure lemon in the curd. The result is a snack that feels both nostalgic and refreshingly modern.
In America, we love our handheld desserts: brownies, cupcakes, and cookies. But these Lemon Curd Sandwich Cookies elevate the classic by adding a gourmet twist that’s still totally approachable. They’re perfect for Mother’s Day brunch, picnic baskets, or just brightening a gloomy afternoon at home.
Why You’ll Love This Recipe
- Bright, Fresh Flavor: The homemade lemon curd filling bursts with real lemon juice and zest, making these Lemon Curd Sandwich Cookies taste like sunshine in every bite.
- Tender, Buttery Cookies: With cream cheese in the dough, the Lemon Curd Sandwich Cookies have a melt-in-your-mouth texture that perfectly complements the tangy curd.
- Make-Ahead Friendly: Both the cookie dough and the lemon curd can be prepared up to five days in advance—ideal for stress-free entertaining.
- Customizable Sweetness: Adjust the sugar in the curd or the dough to suit your taste—lightly sweet or boldly citrusy.
- Perfectly Portable: Pack them in lunchboxes or gift tins. These Lemon Curd Sandwich Cookies travel well and stay fresh for days.
Ingredients (With Tips & Substitutions)
- 2 sticks (8 ounces) unsalted butter, at room temperature
Tip: Use high-quality European-style butter for extra richness. - 4 ounces cream cheese, at room temperature
Tip: Full-fat yields the best texture; let it soften fully to avoid lumps. - 1 cup granulated sugar
Swap: Try coconut sugar for a nuttier flavor. - 1 large egg yolk
Tip: Separate while cold and let come to room temp before using. - 1 teaspoon vanilla extract
Tip: Pure vanilla adds depth; avoid imitation. - 1 teaspoon freshly grated lemon zest
Tip: Zest only the yellow skin—avoid the bitter white pith. - 2 1/2 cups all-purpose flour
Tip: Spoon and level for accurate measurement. - 1/2 teaspoon fine salt
Tip: Balances sweetness—do not skip. - 1 cup freshly squeezed lemon juice (from 3–4 lemons)
Tip: Strain seeds and pulp for a smooth curd. - Finely grated zest from 1 lemon
Tip: Adds extra burst of citrus to the curd. - 1 large egg
- 2 large egg yolks
- 1/4 cup granulated sugar
- 4 tablespoons unsalted butter, cubed and at room temperature
- Pinch of fine salt
Step-by-Step Instructions
- Cream the Base:
In the bowl of a stand mixer fitted with the paddle attachment (or a large mixing bowl with a hand mixer), beat 2 sticks unsalted butter, 4 ounces cream cheese, and 1 cup granulated sugar on medium speed. Continue until pale and fluffy—about 2 minutes. Scrape the sides once to ensure uniform texture.
Test Kitchen Tip: Properly creamed butter and sugar trap air, giving your Lemon Curd Sandwich Cookies a light crumb. - Incorporate Eggs & Flavor:
Add 1 large egg yolk, 1 teaspoon vanilla extract, and 1 teaspoon freshly grated lemon zest. Mix on low until just combined, then increase to medium for 10 seconds. This gives a hint of tang and depth without overworking the dough. - Add Dry Ingredients:
With the mixer on low, gradually add 2 1/2 cups all-purpose flour and 1/2 teaspoon fine salt. Stop mixing as soon as there are no streaks of flour—overmixing can lead to tough cookies. The dough should come together in a soft ball. - Shape & Chill:
Divide the dough in half and shape each into a flat disc. Place each between two sheets of lightly floured parchment paper and roll to about 1/4-inch thickness. Stack discs (still between parchment) on a baking sheet, then refrigerate for at least 1 hour. For best results, chill up to 5 days.
Editor’s Note: Chilling prevents spreading, ensuring perfect rounds. - Preheat & Prepare:
When ready to bake, preheat your oven to 350°F (175°C). Position racks to divide the oven into thirds. Remove one disc and keep the other in the fridge until ready. - Cut & Bake:
Use a 2-inch round cookie cutter to stamp out as many rounds as possible. Arrange 1-inch apart on ungreased baking sheets. Bake on the top two racks for 4 minutes, then swap sheets and rotate front-to-back. Continue 2–4 more minutes until edges are lightly golden.
Bake Watch: The cookies should look set but still pale on top for the tenderest texture. - Cool Cookies:
Let the cookies rest on the sheets for 5 minutes, then transfer to a wire rack to cool completely. Cool your sheets before baking the remaining discs to maintain proper bake time. - Reduce Lemon Juice:
In a small saucepan, simmer 1 cup freshly squeezed lemon juice over medium-high heat until reduced to about 3/4 cup—this concentrates flavor and prevents a runny curd. Remove from heat and stir in finely grated zest from 1 lemon. Let cool to room temperature. - Combine Curd Base:
Whisk 1 large egg, 2 large egg yolks, and 1/4 cup granulated sugar in a medium bowl. Slowly whisk in the cooled lemon juice-zest mixture until smooth. - Thicken the Curd:
Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens to a pudding-like consistency (about 6–8 minutes) and reaches 180°F on an instant-read thermometer. - Strain & Finish:
Pour through a fine-mesh strainer into a clean bowl to remove zest bits. While still warm, whisk in 4 tablespoons unsalted butter and a pinch of fine salt until melted and silky. Let cool completely in the refrigerator. - Assemble Sandwiches:
Flip half the cooled cookies upside down. Dollop about 1 heaping teaspoon of chilled lemon curd onto each, then top with remaining cookies, gently pressing to spread the filling to the edges.
Yield: 30–36 Lemon Curd Sandwich Cookies.
Recipe Variations / Optional Add-Ons
- Herb-Infused Curd: Add a teaspoon of finely chopped fresh thyme or rosemary to the curd for a subtle savory note.
- Gluten-Free Twist: Substitute all-purpose flour with a 1:1 gluten-free baking blend—add 2 tablespoons cornstarch for structure.
- Dusting of Powdered Sugar: Before serving, lightly dust assembled Lemon Curd Sandwich Cookies with powdered sugar for elegant presentation.
- Berry Surprise: Add a layer of fresh raspberry jam under the curd for a two-fruit flavor combination.
Serving Suggestions
- Afternoon Tea: Plate these Lemon Curd Sandwich Cookies alongside Earl Grey tea or chamomile for a refined tea-party spread. The citrus cuts through tea’s tannins beautifully.
- Summer Picnic: Pack in parchment-lined tins with fresh berries (strawberries, blueberries) for a colorful dessert station at outdoor gatherings.
- Brunch Buffet: Arrange next to mini quiches and fruit skewers—guests will love the sweet-and-tangy contrast.
- Elegant Dessert Platter: Garnish with edible flowers (pansies, violets) and serve on a tiered tray to impress at showers or bridal luncheons.
Storage & Leftover Tips
- Refrigerator: Store Lemon Curd Sandwich Cookies in an airtight container layered between parchment. Keeps perfectly for up to 5 days—curd stays stable when well chilled.
- Freezing Lemon Curd Sandwich Cookies: Freeze baked, unfilled cookies in a single layer; once solid, transfer to a freezer bag. Thaw, then fill with curd for fresh taste.
- Freezing Assembled Sandwiches: Wrap individually in plastic wrap and freeze up to 2 months. Thaw in the fridge before serving.
- Leftover Curd Uses: Swirl into yogurt, spoon over ice cream, or spread on toast for a bright breakfast treat.
FAQ (Frequently Asked Questions)
Q: Can I use bottled lemon juice instead of fresh?
A: Freshly squeezed juice and zest provide vibrant, natural flavor. Bottled juice lacks brightness and can make the curd too sweet or syrupy. I strongly recommend fresh lemons for the best Lemon Curd Sandwich Cookies.
Q: Why did my cookies spread too much?
A: Overmixing the dough or insufficient chilling causes spreading. Make sure your dough is firm and chilled at least one hour, and rotate sheets between batches.
Q: How can I tell when the curd is done?
A: The curd is ready when it coats the back of a spoon and registers 180°F. It should hold a clear line when you run your finger through it.
Q: Can I make this dairy-free?
A: Substitute vegan butter and dairy-free cream cheese in the cookie dough, and use coconut cream in the curd (note: flavor will differ).
Conclusion & Call to Action
There you have it: a detailed, foolproof recipe for Lemon Curd Sandwich Cookies that will steal the show at any gathering. The tender, cream-cheese-enriched cookies paired with zesty homemade curd offer a harmonious blend of sweet richness and bright citrus tang. I hope you enjoy baking (and eating!) these as much as I do.
Let me know in the comments how your batch turns out, and share your photos on Instagram with #Lemon Curd Sandwich Cookies. If you loved this recipe, don’t forget to rate it ★★★★★ and pin it for later. Happy baking!
Lemon Curd Sandwich Cookies
Ingredients
Cookie Ingredients
- 8 oz unsalted butter at room temperature
- 4 oz cream cheese at room temperature
- 1 cup granulated sugar
- 1 large egg yolk
- 1 tsp vanilla extract
- 1 tsp freshly grated lemon zest
- 2.5 cups all-purpose flour
- 0.5 tsp fine salt
Lemon Curd Ingredients
- 1 cup freshly squeezed lemon juice (from 3 to 4 lemons)
- 1 large egg
- 2 large egg yolks
- 0.25 cup granulated sugar
- 4 tbsp unsalted butter cubed and at room temperature
- 1 pinch fine salt
Instructions
Cookie Preparation
- Cream the butter, cream cheese, and sugar together until light and fluffy, about 2 minutes. Mix in the egg yolk, vanilla extract, and lemon zest. Gradually add the flour and salt while mixing on low speed until just combined.
- Split the dough into two pieces and shape each into a disc. Roll each disc between two lightly floured pieces of parchment paper until about 1/4-inch thick. Refrigerate for at least 1 hour.
- Preheat oven to 350°F (175°C). Use a 2-inch round cookie cutter to cut out rounds from the chilled dough. Place on ungreased baking sheets, spaced 1 inch apart. Bake for 4 minutes, rotate sheets, and bake until edges are lightly golden, about 2 to 4 more minutes.
- Cool cookies on the sheet for 5 minutes before transferring to a wire rack to cool completely.
Lemon Curd Preparation
- Simmer lemon juice over medium-high heat until reduced to about 3/4 cup. Stir in lemon zest and let cool to room temperature.
- Whisk together egg, egg yolks, and sugar. Slowly add cooled lemon juice and zest mixture while whisking continuously.
- Return mixture to saucepan and cook over medium heat, stirring constantly, until thickened to pudding-like texture, about 6 to 8 minutes.
- Strain mixture through a fine-mesh strainer to remove zest or bits of cooked egg. Add cubed butter and a pinch of salt while still warm, stirring until smooth. Let cool completely.
Assembling Cookies
- Take half of the cooled cookies and flip them upside down. Place 1 heaping teaspoon of lemon curd in the center of each. Cover with remaining cookies and press down gently to create a sandwich.
