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

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

120

kcal

Ingredients

• 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.

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