Lemon Curd Shortbread Cookies
Recipe type: Cookies, Gluten Free
Prep time: 
Cook time: 
Total time: 
Serves: 12-16 cookies
  • Lemon Curd
  • 2 eggs, lightly whisked
  • 100g butter, cubed
  • Zest of one medium-large lemon
  • ½ cup fresh lemon juice (1 medium-large lemon)
  • 1 cup caster sugar
  • Shortbread
  • 160g (1 cup) salted butter, softened at room temperature
  • ½ cup icing sugar (powdered/confectioners sugar)
  • 2 tsp vanilla bean extract
  • 1 large egg yolk
  • 2 cups gluten free all purpose flour, or regular flour, I use ‘Bob’s Red Mill Baking 1-1 Gluten Free Flour’
  • 1 Tbsp icing sugar, for dusting of finished cookies
  1. Lemon Curd
  2. In a double boiler over low-medium heat, add all lemon curd ingredients.
  3. Cook ingredients together until mixture begins to thicken.
  4. Occasionally stir curd with a whisk until all the butter has completely melted and ingredients are well combined. You don’t want the curd to start boiling so keep the heat on low-medium.
  5. You will want to start constantly whisking the curd when it begins to thicken, this will take approx. 20-30 minutes.
  6. The curd should be light in colour and thick enough to coat the back of a wooden spoon.
  7. When ready, strain curd through a fine mesh sieve into a clean bowl.
  8. Cover with plastic wrap and set in the refrigerator. This will allow the curd to thicken further.
  9. Shortbread
  10. In a large mixing bowl, add softened butter and beat for a few seconds until just creamy.
  11. Add icing sugar and beat with the butter on high speed for 2-3 minutes until pale/light and creamy, scraping down the sides when needed.
  12. Beat through vanilla and egg yolk until just combined.
  13. Gradually add the flour, beating on low speed until combined and mixture turns into a soft dough.
  14. Use your hands to form the dough into a ball. Cover it up in plastic wrap and chill in the refrigerator for 30 minutes.
  15. Preheat oven to 180ºC (356ºF). Line a baking tray with parchment paper, set aside.
  16. Remove dough from the refrigerator.
  17. Pick out approx. 1 tablespoon of the dough and roll into a ball. Place on lined tray.
  18. Use your thumb to create an indent in the middle of each dough ball for the lemon curd, or use the end of a wooden spoon.
  19. Repeat these steps with the remaining dough.
  20. Bake for 10 minutes and then remove tray from the oven and make sure the indents in the cookies are still there, if not, gently press down on them again.
  21. Return to the oven and bake for a further 10-15 or until edges are slightly lightly golden.
  22. Cool on tray for 5 minutes then transfer to a wire rack to cool completely.
  23. Filling
  24. Remove lemon curd from the refrigerator and spoon a dollop of curd into the middle of the cooled cookies.
  25. Dust with icing sugar if desired.
  26. Serve and Enjoy!
Store in an airtight container, refrigerated, for 4-6 days.
Recipe by Wholesome Patisserie at https://wholesomepatisserie.com/lemon-curd-shortbread-cookies/