Italian Curd Filled Lemon Cookies

Why You’ll Love This Recipe

I absolutely love making these Italian Curd Filled Lemon Cookies because they combine the perfect balance of sweetness and tartness. The lemon cookies are soft, buttery, and melt-in-your-mouth, while the curd filling adds a rich and tangy twist that takes these cookies to the next level. I find that these cookies are perfect for any occasion, whether it’s a casual gathering or a special celebration. The flavors are refreshing, and the texture is just so comforting. Once I made them, they quickly became one of my go-to recipes for impressing guests or treating myself to something sweet.

Ingredients

• 2 1/2 cups all-purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon salt

• 1 cup unsalted butter, softened

• 1 cup granulated sugar

• 1 large egg

• 1 tablespoon lemon zest

• 2 tablespoons fresh lemon juice

• 1 teaspoon vanilla extract

For the Lemon Curd Filling:

• 1/2 cup fresh lemon juice

• 1 tablespoon lemon zest

• 1/2 cup granulated sugar

• 2 large eggs

• 4 tablespoons unsalted butter, cubed

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a medium-sized bowl, whisk together the flour, baking powder, and salt.

3. In a large bowl, cream together the softened butter and sugar until light and fluffy.

4. Add the egg, lemon zest, lemon juice, and vanilla extract to the butter mixture. Mix until well combined.

5. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.

6. Roll the dough into small balls, about 1 inch in diameter, and place them on the prepared baking sheet. Slightly flatten each ball with the back of a spoon.

7. Bake for 8-10 minutes, or until the edges of the cookies are golden brown. Remove from the oven and let them cool on a wire rack.

8. While the cookies are cooling, prepare the lemon curd filling. In a saucepan over medium heat, whisk together the lemon juice, lemon zest, sugar, and eggs until smooth.

9. Continue to cook the mixture, whisking constantly, until it thickens and reaches a custard-like consistency.

10. Remove the curd from the heat and stir in the butter until melted and smooth. Let it cool slightly before using.

11. Once the cookies have cooled, use a spoon or piping bag to fill the center of each cookie with the lemon curd.

12. Serve and enjoy!

Servings and Timing

This recipe yields about 24 cookies. The preparation time is around 30 minutes, with an additional 10 minutes for baking. Allow about 10 minutes for the cookies to cool before filling them with the curd, making the total time around 50 minutes.

Variations

If I want to switch things up, I sometimes make these cookies with an orange curd filling instead of lemon for a different citrus twist. I’ve also tried adding a touch of almond extract in the dough for a deeper flavor. For a more indulgent treat, I might even sprinkle powdered sugar on top of the filled cookies.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 3 days. They can also be refrigerated for up to a week, though I prefer them fresh. If I need to reheat them, I usually just let them come to room temperature naturally. If I’m in a hurry, I’ll microwave them for 10-15 seconds, but I try not to overdo it to keep the cookies soft.

FAQs

Can I make these cookies ahead of time?

Yes, you can make these cookies ahead of time. I often bake the cookies a day or two in advance, then fill them with the curd right before serving. This helps to keep the cookies from getting soggy.

Can I use a different type of citrus for the filling?

Absolutely! While lemon curd is classic for this recipe, you can use orange, lime, or even grapefruit curd as a filling for a unique twist.

Can I freeze these cookies?

Yes, you can freeze both the baked cookies and the lemon curd separately. Freeze the cookies in a single layer, then store them in an airtight container. For the curd, let it cool completely, then freeze in an airtight container for up to 3 months.

Can I substitute the butter for something else?

I haven’t tried a butter substitute in this recipe, but I imagine using margarine or a plant-based butter could work. Just keep in mind that the flavor and texture might change a bit.

What’s the best way to make the lemon curd?

To get the best lemon curd, I recommend whisking it constantly while it cooks. This ensures a smooth texture and prevents it from curdling. Be patient as it thickens – it can take a few minutes, but the result will be worth it!

Conclusion

These Italian Curd Filled Lemon Cookies are the perfect balance of tart and sweet. They’re easy to make and absolutely delicious, whether I’m enjoying them as a snack or sharing them with family and friends. The refreshing lemon flavor in the cookie paired with the tangy curd filling creates a treat that everyone will love. If you’re looking for a cookie that’s both comforting and sophisticated, this recipe is a must-try.

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