Lemon Blossoms Tangy Curd Cookies (Print Version)

Buttery lemon cookies with a luscious curd center, bright and elegant—perfect for dessert platters.

# What You'll Need:

→ Dough

01 - 1 1/2 cups all-purpose flour
02 - 3 tablespoons cornstarch
03 - 1/2 cup unsalted butter, softened
04 - 1/2 cup powdered sugar
05 - Zest of 1 lemon
06 - 1 teaspoon lemon extract (optional)

→ Filling

07 - Lemon curd

# Steps to Follow:

01 - Preheat oven to 350°F (175°C). In a mixing bowl, cream together butter, powdered sugar, lemon zest, and lemon extract until light and fluffy. Gradually incorporate all-purpose flour and cornstarch until a soft dough forms.
02 - Roll dough into 1-inch balls and arrange on a baking sheet. Using your thumb or the back of a spoon, create a small indentation in the center of each ball. Bake for 8 to 10 minutes until edges are set but not browned.
03 - Allow cookies to cool on the baking sheet for several minutes, then transfer to a cooling rack. Spoon lemon curd into the center of each blossom once slightly cooled.

# Additional Tips::

01 -
  • Uses simple everyday ingredients found in most kitchens
  • Ready in just thirty minutes for quick cravings or company
  • Bright lemon flavor shines in both cookie and filling
  • No fancy equipment needed for impressive bakery style results
02 -
  • Easy to double for parties or gifting
  • Dough can be made ahead and refrigerated
  • Cookies stay fresh longer if stored chilled because of the curd
03 -
  • Let the butter fully soften for easier creaming which makes the cookies lighter
  • Zest the lemon before juicing to avoid waste and to get cleaner strips of zest
  • If your lemon curd is too thick microwave it for a few seconds and stir for easy filling

Return