These Lemon Thumbprint Cookies offer a delightful combination of soft, buttery sugar cookie cups filled with tangy, homemade lemon curd. Perfectly bite-sized, they evoke the refreshing flavors of a lemon pie, ideal for celebrations like baby showers or summer gatherings.
The tender crumb of the sugar cookie complements the smooth, zesty curd, making each bite a balance of sweet and tart. This treat is a lovely way to brighten any occasion with its cheerful citrus notes and delicate texture.
- The cookie cups create a perfect vessel for luscious, fresh lemon curd.
- Made from scratch using simple pantry ingredients with a homemade twist.
- Ideal for entertaining, gifting, or enjoying as a refreshing summer dessert.
Ingredients
- Butter: 1 cup of room temperature butter ensures a creamy base for tender, rich cookie cups.
- Sugar: 2 cups granulated sugar for sweetness and structural balance in the dough.
- Lemon Zest: 2 tablespoons fresh lemon zest infuses bright citrus aroma and flavor into the dough.
- Eggs: 2 large eggs at room temperature bind ingredients and add moisture to the dough.
- Vanilla Extract: 2 teaspoons vanilla extract add warmth and deepen the sweetness profile.
- Salt: 3/4 teaspoon salt enhances all flavors and balances the sweetness.
- Baking Powder: 1 teaspoon to help cookies rise lightly and maintain a soft texture.
- Baking Soda: 1 teaspoon baking soda for a tender crumb and subtle lift.
- All-Purpose Flour: 3 cups provide structure and body for the sturdy yet soft cookie cups.
- Lemon Juice: 1 cup fresh lemon juice gives the curd its signature tangy brightness.
- Egg Yolks: 3 egg yolks enrich the lemon curd, adding creaminess and color.
- Sugar (for lemon curd): 1 cup sugar sweetens and balances the tartness of the lemon.
- Corn Starch: 1.5 tablespoons corn starch thickens the lemon curd to a smooth, spreadable consistency.
- Lemon Zest (curd): 2 tablespoons zest intensify the fresh lemon flavor in the filling.
- Butter (curd): 1/4 cup cold, cubed butter enriches the curd for a silky finish.
Instructions
- Preheat Oven and Prepare Dough Base
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Set your oven to 350 degrees F to ensure it reaches the optimal baking temperature. Begin by creaming the butter, sugar, and lemon zest together in a stand mixer with paddle attachment until light and fluffy, about 3-5 minutes. This step aerates the dough, creating a tender texture and enhancing the lemon aroma.
- Incorporate Eggs and Flavorings
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Add eggs one at a time, mixing on low speed to prevent curdling and scrape down the bowl to fully incorporate. Add vanilla extract and salt, mixing just until combined, which melds the flavors without overworking the dough.
- Combine Dry Ingredients and Form Dough
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Whisk together baking powder, baking soda, and flour in a separate bowl to evenly distribute the leavening agents. Gradually add this mixture to the wet ingredients on low speed until just combined, avoiding overmixing to keep cookies tender.
- Shape Cookie Cups
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Using a 1-inch ice cream scoop, portion dough balls into a greased mini muffin tin. Press the curved end of the scoop gently into the center of each ball to form a cup shape, perfect for holding the lemon curd filling after baking.
- Bake and Cool
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Bake cookie cups for 7-8 minutes or until the edges turn lightly golden. Cooling in the tin for 5 minutes helps them set before transferring to a wire rack to cool completely, ensuring they hold their shape.
- Prepare Lemon Curd Filling
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Blend lemon juice, egg yolks, sugar, cornstarch, and lemon zest until smooth. Heating this mixture gently while stirring constantly prevents lumps and curdles, thickening it into a bright, velvety filling that pairs perfectly with the cookies.
- Finish Lemon Curd and Fill Cookies
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Remove the lemon curd from heat at rapid boil temperature (~172°F) and whisk in cold butter cubes until smooth and glossy. Spoon about one tablespoon of lemon curd into each cooled cookie cup, then chill until set for a refreshing, tangy treat.
- Use room temperature eggs and butter for better dough texture and mixing ease.
- Press cookie dough gently to create uniform cups without cracking.
- Lemon curd thickens as it cools; make sure to stir well off the heat.
- Refrigerate cookie cups after filling to achieve the perfect set and flavor balance.
Storage Tips
Store finished lemon curd cookies in an airtight container in the refrigerator for up to one week to maintain freshness. For longer storage, freeze fully cooled and filled cookies for up to two months, thawing in the fridge before serving.
Serving Suggestions
Serve these lemon curd cookie cups chilled for a refreshing dessert at parties or afternoon tea. Garnish with a sprinkle of powdered sugar or a small mint leaf for an elegant touch. Pair well with light white wines or herbal teas to complement the citrus notes.
- Zest lemons before juicing for maximum efficiency and flavor retention.
- Use fresh lemon juice over bottled for brightest flavor in your curd.
- Chilling the butter before adding to curd ensures a smooth texture without melting too quickly.
- If curd is too thin, simmer a little longer on low heat while stirring until thickened.
FAQs
- Can I use bottled lemon juice?
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Fresh lemon juice is best for a vibrant flavor, but bottled juice can be used if fresh is unavailable. Adjust sugar if juice is too acidic.
- How do I prevent the cookie cups from cracking?
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Press the dough gently when shaping to avoid cracks. Slight cracks after baking can be filled with extra lemon curd.
- Can I make the lemon curd ahead of time?
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Yes, lemon curd can be made 3-4 days in advance and refrigerated. Bring to room temperature before filling the cookies.
- What if I don’t have a mini muffin tin?
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You can use regular muffin tins but adjust dough ball size and baking time accordingly; cups will be larger.
- Can these cookies be frozen after baking?
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Yes, bake and cool cookie cups, then freeze before filling. After thawing, fill with lemon curd and refrigerate before serving.
- How long does the lemon curd keep in the fridge?
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Lemon curd will stay fresh in an airtight container in the refrigerator for up to one week.
Lemon Curd Thumbprint Cookies
Equipment
- 1 stand mixer with paddle attachment
- 1 mini muffin tin
- 1 blender
- 1 saucepan
- 1 wire rack
Ingredients
- 1 cup butter room temperature
- 2 cups sugar
- 2 tablespoons lemon zest
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 3/4 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3 cups all-purpose flour
- 1 cup lemon juice
- 3 egg yolks
- 1 cup sugar
- 1 1/2 tablespoons corn starch
- 2 tablespoons lemon zest
- 1/4 cup butter cold and cubed
Instructions
- Preheat oven to 350 degrees F.
- In a stand mixer bowl, cream butter, sugar, and lemon zest with the paddle attachment until light and fluffy, about 3-5 minutes.
- Add eggs one at a time, mixing on low speed and scraping the bowl between each addition. Then add vanilla extract and salt; mix just until combined.
- In a separate bowl, whisk together baking powder, baking soda, and flour.
- Add the flour mixture to the butter mixture and mix on low speed until just combined.
- Use an ice cream scoop to form 1-inch balls. Place dough balls in a greased mini muffin tin and press the other end of the scoop into the center to create a cup shape.
- Bake for 7-8 minutes until edges are lightly golden.
- Allow cookie cups to cool for 5 minutes in the tin, then transfer to a wire rack to cool completely.
- For the lemon curd, blend lemon juice, egg yolks, sugar, cornstarch, and lemon zest until smooth.
- Pour the mixture into a saucepan and cook over medium heat, stirring constantly until it reaches a rapid boil or about 172 degrees F.
- Remove from heat and whisk in cold cubed butter until smooth.
- Spoon 1 tablespoon of lemon curd into each cooled cookie cup.
- Chill the filled cookies in the refrigerator until set.
- Optionally, sprinkle with powdered sugar before serving and enjoy.
Notes
- Store cookie cups in an airtight container in the refrigerator for up to 1 week.
- Freeze fully cooled cookies for up to 2 months.
- Press dough gently to create the cup shape, ensuring enough space for filling.
