Description
Buttery shortbread cookies with a tender crumb, filled with tangy lemon curd for a bright, elegant treat perfect for spring or special occasions.
Ingredients
- 2 cups all-purpose flour
- 2 tbsp cornstarch (optional, for extra tenderness)
- 2/3 cup granulated sugar (plus extra for rolling)
- 1 cup unsalted butter, room temperature
- 1 large egg yolk
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- 1/2 cup lemon curd (homemade or store-bought)
- Pinch of salt
Instructions
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, whisk together flour, cornstarch, sugar, salt, and lemon zest.
- Cut in the butter until crumbly, then mix in egg yolk and vanilla until a soft dough forms.
- Roll dough into 1-tablespoon-sized balls and coat lightly in granulated sugar if desired.
- Place on prepared baking sheet and use your thumb or the back of a teaspoon to make an indentation in the center of each ball.
- Bake for 10–14 minutes, until edges are just starting to turn golden.
- While still warm, fill each indentation with lemon curd.
- Cool completely before serving or storing.
Notes
- Chill dough for 30 minutes before shaping for better control and less spreading.
- Fill with lemon curd after baking to avoid overcooking the filling.
- For variety, swap lemon curd with raspberry or apricot jam.
- Prep Time: 20 mins
- Cook Time: 14 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 7g
- Sodium: 40mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
