These buttery shortbread cookies filled with tangy lemon curd are a perfect balance of rich and zesty — a delightful treat for tea time or special occasions.
Origin Lemon Curd Shortbread Cookies
Shortbread cookies trace their roots to Scotland, while lemon curd is a traditional British preserve. Combining them creates a timeless fusion of creamy citrus and melt-in-the-mouth texture, popular in modern bakeries and home kitchens alike.
What I Love About This Recipe
The crumbly, buttery shortbread pairs beautifully with the vibrant burst of homemade (or store-bought) lemon curd. They’re elegant, flavorful, and surprisingly easy to make — perfect for gifting or indulging yourself.
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Lemon Curd Shortbread Cookies
Course: Recipes4
servings30
minutes40
minutes120
kcalIngredients
1 cup (2 sticks) unsalted butter, softened
½ cup granulated sugar
1 tsp vanilla extract
2 cups all-purpose flour
¼ tsp salt
½ to 1 cup lemon curd (store-bought or homemade)
Powdered sugar, for dusting (optional)
Directions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, cream together butter and sugar until light and fluffy.
- Mix in vanilla extract. Gradually add flour and salt, mixing until a soft dough forms.
- Roll dough into 1-inch balls and place on baking sheet.
- Use your thumb or a small spoon to make an indentation in the center of each cookie.
- Fill each indentation with about ½ tsp lemon curd.
- Bake for 12–15 minutes or until the edges are lightly golden.
- Let cool on a wire rack. Dust with powdered sugar if desired
Notes
- Chill the dough for 15–30 minutes before shaping for neater cookies.
- Use homemade lemon curd for a fresher, more intense flavor.
- Store in an airtight container; best enjoyed within 2–3 days.
