Sunday, September 6, 2020



  The perfect combination of tangy, sweet, and melt-in-your-mouth shortbread, these lemon curd cookies are also button-cute.



  • ½ tsp Salt
  • ½ cup Lemon curd
  • 1 tbsp Lemon juice
  • 1 Egg yolk ( no whites)
  • 1¼ cups All-purpose flour
  • ½ tbsp Grated lemon zest
  • ½ cup Unsalted butter, softened
  • ¼ cup Caster sugar or powdered sugar



  1. Heat oven to 180°C. Line a baking tray with parchment sheet.
  2. Cream butter and sugar in a stand mixer until smooth and pale. About 3 to 4 minutes.
  3. Beat in yolk, lemon zest, lemon juice, and salt.
  4. With mixer on low (speed 1), beat in flour just until moist clumps form.
  5. Gather the dough with your hand and make a ball. Do not knead it, just get everything together handling it very lightly.
  6. Shape 1 tablespoon of dough into 1-inch balls. Place balls on prepared sheets, spacing them 1 inch apart.
  7. Using a floured finger, make a deep indentation in center of each ball.
  8. Just enough to hold 1 tsp lemon curd. Bake cookies until firm and lightly golden on bottom, about 18 to 20 minutes.
  9. Remove cookies from oven. If the depth of the indentation seems to have reduced, press it lightly again using a spoon when it is still hot and immediately fill indentations with curd.
  10. Bake again for a couple of minutes just to set the curd. Or if serving fresh you can skip the baking of the curd.
  11. Lightly dust the cookies with icing sugar before serving. Enjoy your cake!