Stuffed Lemon Cookies

Delight your taste buds with the tangy sweetness of Stuffed Lemon Cookies, a delightful treat bursting with vibrant lemon flavor and creamy lemon curd filling. These cookies are a perfect blend of zesty citrus and buttery goodness, making them a delightful addition to any dessert spread or afternoon tea. With a crisp exterior coated in granulated sugar and a soft, tender interior filled with luscious lemon curd, these cookies are sure to become a favorite among family and friends.


  1. Lemon Curd Filling:
    • Caster Sugar (55 grams / 1/4 cup): Adds sweetness to the lemon curd filling, balancing the tartness of the lemon.
    • Cornstarch (4 grams / 1 teaspoon): Acts as a thickening agent for the lemon curd, ensuring a smooth and creamy texture.
    • Egg (1, 53 grams): Provides structure and richness to the lemon curd, creating a velvety filling.
    • Fresh Lemon Juice (45 grams / 3 tablespoons): Infuses the lemon curd with bright, citrusy flavor.
    • Lemon Peel (From approximately 1/4 lemon): Adds aromatic lemon essence to the curd, enhancing its flavor profile.
    • Unsalted Butter (22 grams / 1 and 1/2 tablespoons): Adds richness and creaminess to the lemon curd, creating a luxurious texture.
  2. Lemon Cookie Dough:
    • Unsalted Butter, Room Temperature (110 grams / 1/2 cup): Forms the base of the cookie dough, providing moisture and flavor.
    • Caster Sugar (110 grams / 1/2 cup): Sweetens the cookie dough, contributing to its crisp texture and golden color.
    • Lemon Zest (From 3/4 of a lemon): Infuses the cookie dough with vibrant lemon flavor and aroma.
    • Vanilla Paste or Vanilla Extract (1 teaspoon): Adds a subtle sweetness and enhances the overall flavor of the cookies.
    • Egg (1, 52 grams): Binds the ingredients together and adds richness to the cookie dough.
    • All-Purpose Flour (200 grams / 1 and 2/3 cups): Provides structure and volume to the cookies, giving them a tender crumb.
    • Salt (A pinch): Balances the sweetness and enhances the flavor of the cookie dough.
    • Baking Soda (1/2 teaspoon): Helps the cookies rise and creates a light, airy texture.
    • Granulated White Sugar: Used for coating the cookies, adding a sweet crunch to the exterior.

Preparation Method:

  1. Prepare the Lemon Curd Filling:
    • In a small saucepan, whisk together the caster sugar and cornstarch until well combined. Add the egg, lemon juice, and lemon peel, and whisk until smooth.
    • Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and coats the back of a spoon (about 5-7 minutes). Remove from heat and stir in the unsalted butter until melted and incorporated. Transfer the lemon curd to a bowl and let it cool completely.
  2. Prepare the Lemon Cookie Dough:
    • In a mixing bowl, cream together the room temperature unsalted butter and caster sugar until light and fluffy. Add the lemon zest and vanilla paste or extract, and mix until well combined.
    • Incorporate the egg thoroughly into the mixture until it’s fully blended. In another bowl, combine the all-purpose flour, salt, and baking soda, whisking them together. Slowly incorporate the dry ingredients into the wet mixture, stirring until a smooth and soft dough forms. This gradual blending ensures even distribution of the ingredients and results in a cohesive dough texture, perfect for shaping and baking.
    • Cover the bowl with plastic wrap and refrigerate the cookie dough for at least 30 minutes to firm up.
  3. Assemble the Stuffed Lemon Cookies:
    • Begin by preheating your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper for easy cleanup and to prevent the cookies from sticking. Then, scoop out roughly a tablespoon-sized portion of the chilled cookie dough and gently flatten it in the palm of your hand. Carefully add a small spoonful of the chilled lemon curd to the center of the dough, ensuring it’s evenly distributed to infuse each bite with tangy citrus flavor.
    • Gently fold the edges of the dough over the lemon curd to encase it completely, forming a ball. Roll the stuffed cookie dough ball in granulated white sugar to coat evenly, then place it on the prepared baking sheet.
    • Repeat the process with the remaining dough and lemon curd, spacing the stuffed cookies about 2 inches apart on the baking sheet.
    • Place the stuffed lemon cookies into the preheated oven and bake them for approximately 10-12 minutes, or until the edges turn a light golden brown. Once baked to perfection, take the cookies out of the oven and allow them to cool on the baking sheet for about 5 minutes. This brief resting period helps to set the cookies and makes them easier to handle. Afterward, transfer the cookies to a wire rack to cool completely, allowing them to reach the ideal temperature for serving.
  4. Serve and Enjoy:
    • Once cooled, serve the Stuffed Lemon Cookies as a delightful treat for any occasion. Enjoy the perfect balance of sweet and tangy flavors in every bite, savoring the creamy lemon curd filling nestled within the tender cookie crumb. These cookies are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3 days.


In conclusion, Stuffed Lemon Cookies are a delightful confection that brings together the bright and refreshing flavors of lemon with the comforting indulgence of buttery cookies. With a crisp exterior coated in granulated sugar and a luscious lemon curd filling, these cookies offer a tantalizing sensory experience that is sure to please the palate. Whether enjoyed as a sweet treat with a cup of tea or shared with loved ones during special occasions, these Stuffed Lemon Cookies are guaranteed to brighten any moment and leave a lasting impression.