Melt In Your Mouth Lemon Curd Cookies

These lemon curd cookies are seriously heavenly. The shortbread crust melts in your mouth next to the tangy and fresh lemon curd. Plus they have a light and airy toasted meringue on top that takes these cookies to a whole other level!

This is not your average cookie, it’s more of a compilation of some of my favorite desserts compiled into one cookie. As a trained pastry chef I love coming up with fun cookie creations like these lemon curd cookies.

This cookies is composed of layers. First we have the actual cookie which is a shortbread type. It really holds it’s shape when baked, but once it hits your mouth it crumbles and just melts away!

Then we have the lemon curd. I dont think I can say this loud enough. I LOVE LEMON CURD. All I really need is a spoon to enjoy it but putting it on a cookie makes it so much better.

Next we top the lemon curd with some sweet meringue and toast it away. The cloud like texture when you bite into it is making my mouth water as I write this.

Just like my lemon shortbread cookies and my chewy lemon coconut cookies, these guys are bursting with bright lemon flavor! They are seriously one of my favorite homemade cookie recipes to make!

Ingredients needed:

• Butter- you’ll need softened butter for the cookies. Learn how to soften butter quickly if you forgot to leave it out! You’ll also need cold butter for the lemon curd.
• Powdered sugar– this is what gives the cookies the melt in your mouth feel.
• Flour– Flour make sup the base of the recipe so it’s needed to hold the cookie together.
• Kosher salt– Salt brings out the flavor in basically everything.
• Vanilla extract– Vanilla helps to enhance the overall flavor too.
• Lemons – Because this is a lemon cookie!
• Eggs– you will use both the yolks and the whites but in separate ways.

For the lemon curd, we’ll be using fresh lemons so you need 5 medium sized lemons and 5 eggs yolks. For the meringue- Save the whites from the eggs to make the meringue topping!

How to make Lemon Curd cookies

make the shortbread crust

• Combine the softened butter and confectioners sugar in a medium sized bowl or in the bowl of a stand mixer fitted with the paddle attachment. Cream for 1 minute until light and fluffy. You can use a spatula or a hand mixer here too.
• Add in the extract and mix lightly. Next add in the dry ingredients and mix until a firm dough forms. Shape the dough into a disc and chill for 1 hour. Then roll out, cut with a round cookie cutter and bake for 10-12 minutes on a cookie sheet at 350°F.

make the lemon curd

• Separate the egg yolks from the whites extremely carefully. Because we want to keep the whites for the meringue, there can’t even be a tiny part of yolk left in the whites. If there is, they won’t whip up at all!
• Zest a lemon, then measure out the juice into a large measuring cup. Add in the zest, egg yolks, and sugar. Whisk to combine.
• In a heavy bottomed pan, over low- medium heat, pour in the egg-lemon mixture. Stir with a spatula for 10 minutes until the mixture is thick enough to coat the back of a spoon.
• Dont rush this step! It’s tempting to raise the heat or walk away for a few minutes but that can cause the eggs to cook and we don’t want that. If it happens and there are some cooked pieces, you can strain the curd after it’s done.
• Take the lemon curd off the heat and immediately add in the cold butter. Stir until melted. The butter will help thicken the curd when chilled.
• Store the lemon curd in a container with a piece of plastic wrap directly on top of the curd to prevent a film. Then cover it with the containers cover.
• Allow the curd to chill for 1 hour.

make the meringue

• Add the egg whites and cream of tartar to the bowl of a hand or stand mixer fitted with the whip attachment.
• Whip the eggs on high, adding in the sugar a little at a time until you have glossy stiff peaks.
• This is an important step because if you don’t whip the egg whites enough then it will be too runny to top the cookies with. The sugar also needs to dissolve when whipping so it might take a few minutes- usually around 5. The peaks should be able to hold themselves up for the most part when the whip is turned over.

Step 4- assemble the cookies!

• Take a shortbread cookie and spread some lemon curd on top- about 1 teaspoon.
• Then either pipe the meringue on top of the cookies using a piping bag or just spoon some on top. I used a spoon because I liked how rustic it looked.
• Torch the meringue with a kitchen torch and your cookies are ready to eat!!!

How to make these if you don’t have a kitchen torch

No worries! I tested out these cookies by adding the meringue to the cookies first and broiling it in the oven for only 30 seconds – 1 minute. Then put the lemon curd on top of the meringue!

Be careful not to go over that 1 minute or the cookies can burn.

Making ahead

You can make the cookies and the lemon curd recipe up to 3 days in advance, then make the meringue right before serving. Breaking up the time to make this will make it easier!

Storing

I stored the cookies in the fridge and they lasted for up to 5 days. I don’t recommend storing these on the counter.

Freezing

You can definitely freeze the shortbread cookies alone without the lemon curd or meringue but I don’t recommend freezing them once they are assembled.

Tips for recipe success

• The way to tell that lemon curd is done is by taking a spatula or a kitchen spoon and dipping it into the curd. Then run a finger across the spoon or spatula. If the line holds it’s shape, it’s ready! Check out the photo above for reference!
• Make sure you don’t get any egg yolks into the whites or they wont whip.
• Use a different shape cookie cutter to make them festive!

Substitutions

• You can make this recipe using pie dough as the base instead of making the shortbread cookies. Roll out the dough, cut out the shapes and bake at 350 for 15 minutes. Follow the rest of the recipe from there.
• Buy pre made lemon curd to cut the time down

Want more lemon recipes? Try these!

• Easy Lemon Bars
• Tangy Lemon Shortbread Cookies
• Lemon Cupcakes with Raspberry Frosting
• Lemon Poppyseed Cake