Deliciously crisp cookie cups filled with tangy lemon curd and topped with a creamy swirl of whipped cream. That’s exactly what you can expect from these lemon curd cookies!
First of all: the flavor combination of cookies and lemon curd is absolutely perfect if you ask me.
These lemon curd cookies are made with mini cookie cups that you fill with lemon curd and whipped cream after baking. The shape makes them fun and adds a unique twist to a classic cookie recipe.
They’re like tiny little tarts and perfect for so many occasions: with coffee or tea, at a birthday celebration, or as part of a high tea spread. So good!
Oh and a quick little tip: replace the whipped cream for Italian meringue for mini lemon meringue tarts!
The recipe for these lemon curd cookie cups exists of two parts; the part for the cookie cups and the part for the filling.
You start the proces for making these lemon curd cookies by first making the lemon curd or use store-bought. Let it fully cool and set while you work on the dough for the cookie cups.
Making the cookie cups is no different from making regular cookies and you also need to make sure to refrigerate the dough for at least an hour. Read why you should always chill your dough here.
For making the cups I use a mini muffin pan. Lightly grease the insides and place strips of parchment paper into each cavity. That will help for taking out the cookie cups once baked.
Once the dough is properly cooled, take out and divide into 14 pieces. Each one is rolled into a ball and pressed into the muffin cups to form a cup shape. Cut of any excess dough and make sure to prick the bottoms with a fork.
Once they are baked make sure to gently press the center of the cup down with a spoon right after baking. They will puff up slightly and using the spoon will press it right back down.
Once done you let them cool completely and fill each cookie cup with about a teaspoon of lemon curd. Add swirls of the whipped heavy cream on top. And your lemon curd cookies are done!
Even though these are amazing with classic lemon curd, so many fruits make a delicious curd as well. A few examples:
Choose a fruit that’s in season, or fill the cookie cups with a mix of curd flavors. So fun!
You can store the empty cookie cups just like you would store regular cookies for about 4-6 weeks in a cookie jar or cookie tin.
Once filled, the lemon curd will soften the cookies so filling them is best done on the day you’re planning on serving them. You can store them for a day but they will not be as crisp.
You can freeze the unfilled cookie cups or even freeze the dough for up to 3 months. Freezing them once filled is not recommended.
It’s essential for shaping these adorable cookie cups. That’s what makes them so special in the first place.
Sure you can. I personally just like my homemade lemon curd too much 😉 .
Try other fruit curds like passion fruit, blackberry, or orange. You can also fill them with pastry cream, chocolate ganache, or homemade jam.
Filled cookie cups: Refrigerate up to 2 days (they will soften over time)
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