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Lemon Curd Sandwich Cookies

These lemon curd sandwich cookies combine a rich sugar cookie with tart lemon curd to create the ultimate treat! You will want the lemon curd to firm up so make that in advance!
Servings: 60 sandwich cookies

Ingredients

For the curd:

  • 6 egg yolks
  • 1/2 cup granulated sugar plus 3 tbsp
  • 1/2 cup lemon juice plus 2 tbsp
  • 1 tbsp lemon zest
  • 4 tbsp unsalted butter room temperature, cut into cubes

For the cookies:

  • 1 1/2 cups unsalted butter 3 sticks, room temperature
  • 1 1/4 cups granulated sugar
  • 2 1/2 tbsp lemon juice
  • 2 large eggs room temperature
  • 4 1/2 cups all-purpose flour
  • 1 tbsp lemon zest
  • 1 tsp baking soda
  • 1/2 tsp salt

Instructions

For the curd:

  • In a medium saucepan, combine eggs and sugar. Whisk together until smooth.
  • Place the saucepan over medium-low heat and whisk in the lemon juice and zest. 
  • One combined, add in the butter. Whisk constantly to incorporate the butter.
  • Continue to whisk the mixture frequently until it thickens, about 7 minutes.
  • The curd is ready once it holds the marks of a whisk or coats the back of a metal spoon.
  • Transfer the lemon curd to a jamming jar or bowl and cover tightly with plastic wrap. Allow it chill in the refrigerator until cool and set, at least 2 hours. 

For the cookies:

  • Preheat the oven to 350°F and prepare baking sheets by covering with parchment paper.
  • In the bowl of a stand mixer, combine the butter, sugar and lemon juice. Beat until combined and the mixture looks light and fluffy.
  • On medium speed, add the eggs one at time. Beat until combined. 
  • Add the flour, lemon zest, baking soda, and salt. Beat on low until a dough forms. Divide the dough in half.
  • On a floured surface (I like to use a Silpat), roll out one half of the dough as thinly as possible - shoot for somewhere between 1/8-1/4 inch thick. 
  • Using a 2 to 2.5 inch round cookie cutter (you can also use a small cup or the lid of a mason jar if you don't have a round cookie cutter!), cut out as many rounds as you can. 
  • Roll out the leftover scraps, and continue to cut the rounds until the dough is used.
  • Place your rounds on your prepared baking sheets. The cookies don't spread out very much, so you can place them relatively close together on the baking sheet. 
  • Once you fill up a baking sheet with cookies, place it in the freezer for about 5-7 minutes, while you cut more cookies. This will help the cookies keep their shape when you bake them.
  • Bake until the cookies are set and just lightly golden brown on the bottoms and sides, about 8 minutes. 
  • Transfer the baked cookies to a cooling rack and allow to cool completely. 

To assemble:

  • Transfer the chilled and set curd to a piping bag.
  • Pipe the curd onto one cookie and top with another to create a sandwich. 
  • You can eat them once assembled, but I like to transfer to an airtight container and allow them to sit in the fridge for a few hours, or overnight. This allows the curd to soak into the cookies a bit more and softens them. Then when you take a bite, the curd won't come out of the other side!