Go Back
Delicious stuffed lemon cookies on a plate, perfect for dessert lovers.

Irresistible Stuffed Lemon Cookies

These delightful cookies combine a warm buttery exterior with a creamy, zesty lemon curd center, evoking nostalgia and joy with every bite.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Lemon Curd Filling
  • 55 g Caster Sugar Fine sugar helps achieve a tender cookie; granulated sugar can be used as a substitute.
  • 4 g Cornstarch Thickening agent for the filling; can be substituted with arrowroot starch.
  • 1 large Egg Provides essential moisture and binding; can use a flaxseed egg as a vegan alternative.
  • 45 g Fresh Lemon Juice Brings vibrant flavor; avoid bottled juice.
  • 1/4 lemon Lemon Peel Use zest only; avoid incorporating bitter white pith.
  • 150 g Unsalted Butter Use softened butter for creaminess; plant-based butter for dairy-free options.
For the Cookie Dough
  • 1 tsp Vanilla Paste or Extract Enhances flavor; may substitute with almond extract.
  • 200 g All-Purpose Flour Essential for structure; can use gluten-free flour blends.
  • 1 pinch Salt Balances flavors; important for baked goods.
  • 1/2 tsp Baking Soda Leavening agent; baking powder is a substitute.
  • Granulated White Sugar (for coating) Adds a shimmer to the cookies.

Method
 

Preparation of the Lemon Curd Filling
  1. In a saucepan, whisk together the caster sugar and cornstarch.
  2. Stir in the egg, fresh lemon juice, and lemon peel.
  3. Cook over medium heat, stirring constantly, until the mixture thickens.
  4. Remove from heat, whisk in unsalted butter until smooth, and allow to cool completely.
Making the Cookie Dough
  1. In a mixing bowl, cream together the softened unsalted butter and caster sugar until light and fluffy.
  2. Add the lemon zest and vanilla, mixing until incorporated.
  3. Beat in the egg until well combined.
  4. Gradually fold in the all-purpose flour, salt, and baking soda until a soft dough forms.
Shaping and Baking the Cookies
  1. Preheat your oven to 350°F (175°C).
  2. Take small portions of dough, flatten them in your palm, and place a dollop of the cooled lemon curd in the center.
  3. Gently fold the dough over the filling, forming a ball.
  4. Roll each cookie ball in granulated sugar to coat.
  5. Arrange the cookie balls on a parchment-lined baking sheet.
  6. Bake for 10-12 minutes until lightly golden and slightly puffed.
  7. Cool on the baking sheet briefly before transferring to a wire rack.
Serving Instructions
  1. Allow cookies to cool completely before serving.
  2. Enjoy with a dusting of powdered sugar and a cup of herbal tea.

Notes

Chill the dough for about 30 minutes if too soft to handle. Store leftovers in an airtight container at room temperature for up to a week. You can freeze unbaked cookie dough balls for future use.