Lemon Curd Cookies bring a delightful zing to your baking repertoire. With their tender texture and zesty flavor, the cookies are sure to brighten up any occasion. Follow along as we whip up a batch of the scrumptious treats that perfectly balance creamy and citrusy goodness.
For a delightful twist, consider swapping double cream with Greek yogurt for a tangy flavor, or if dairy is a concern, coconut cream can work wonders. Ensure you choose high-quality lemon curd for the freshest taste, and if you prefer a gluten-free option, substitute the plain flour and rice flour with a gluten-free blend that fits your baking style.
Cookies
Lemon Curd Cookies Recipe
Ingredients
- 50 g rolled oats
- 50 g double cream
- 100 g good lemon curd
- 100 g caster sugar (fine granulated)
- 100 g unsalted butter, softened
- 1 lemon, zest of
- 150 g plain flour
- 25 g rice flour
Instructions
- Measure 50 g of rolled oats, 50 g of double cream, and 100 g of good lemon curd into a small bowl and mix until well combined. Cover the bowl with clingfilm until you’re ready to use it.
- In a separate large bowl, mix 100 g of caster sugar and 100 g of softened unsalted butter with the zest of 1 lemon for a couple of minutes until it’s fluffy and light.
- Add 150 g of plain flour and 25 g of rice flour to the mixture, stirring until you have a soft dough that holds together nicely.
- Roll the dough into a cylinder about 5 cm in diameter and 20 cm long, then wrap it in cling film. Chill the rolled dough in the refrigerator for at least an hour until it firms up.
- Preheat the oven to 180C/350F/Gas 4-5 and line a large baking sheet with baking parchment. Slice the chilled dough into 1 cm discs, being cautious as they may crumble. Just press any crumbles back together as you go along. Make sure to space them well apart on the baking sheet as they will spread during baking.
- Spoon a teaspoon of the oaty and lemon mixture onto each circle of dough, spreading it right to the edges for maximum flavor.
- Bake the cookies in the preheated oven for 20-25 minutes, or until they have just risen and the tops are turning golden brown. Keep a close eye on them since baking times can vary. Allow to cool for a few minutes before transferring them to a wire rack to cool completely.
Part of our Homemade Cookie Recipes collection — Part 4 of 7:
For another delightful lemon-inspired treat, try your hand at Lemon Macaroon Tartlets. The combination of velvety lemon filling and crisp coconut tart shells creates an unforgettable dessert experience that will impress everyone at your gathering.