If you love citrusy treats, these Lemon Cookie Sandwiches with Creamy Lemon Curd are a must-try! With their soft and buttery lemon cookies filled with a bright and tangy lemon curd, they offer an irresistible combination of textures and flavors. These sandwich cookies are perfect for spring gatherings, afternoon tea, or anytime you want a burst of sunshine in dessert form. The creamy lemon curd adds a luscious filling that complements the delicate sweetness of the cookies perfectly.

Table of Contents

1. Ingredients
2. Instructions
3. Cook Notes & Tips
4. Recipe Variations
5. Frequently Asked Questions (FAQs)
6. Conclusion

Ingredients

For the Lemon Cookies

• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1 tablespoon lemon zest (from 1-2 lemons)
• 1 tablespoon fresh lemon juice
• 1 teaspoon vanilla extract

For the Creamy Lemon Curd

• 1/2 cup fresh lemon juice (about 3-4 lemons)
• 1 tablespoon lemon zest
• 1/2 cup granulated sugar
• 3 large egg yolks
• 4 tablespoons unsalted butter, cubed
• 1/4 cup heavy cream (optional, for extra creaminess)

Instructions

Make the Lemon Cookies

1. Preheat Oven
   • Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. Mix the Dry Ingredients
   • In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Cream the Butter and Sugar
   • In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 2-3 minutes.
4. Add Wet Ingredients
   • Add the egg, lemon zest, lemon juice, and vanilla extract to the butter mixture. Beat until well combined.
5. Combine the Mixtures
   • Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
6. Form the Cookies
   • Roll tablespoon-sized portions of dough into balls and place them on the prepared baking sheets, about 2 inches apart. Gently flatten each ball slightly with your fingers.
7. Bake
   • Bake for 10-12 minutes, or until the edges are just beginning to turn golden. Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

Make the Creamy Lemon Curd

1. Cook the Lemon Curd
   • In a medium saucepan, whisk together the lemon juice, lemon zest, sugar, and egg yolks. Cook over medium heat, whisking constantly, until the mixture thickens and coats the back of a spoon (about 8-10 minutes).
2. Add Butter
   • Remove the saucepan from heat and whisk in the butter cubes until fully melted and the mixture is smooth.
3. Optional Step for Extra Creaminess
   • If you prefer a creamier texture, whisk in the heavy cream until fully combined.
4. Chill
   • Transfer the lemon curd to a bowl, cover with plastic wrap (pressing it directly onto the surface of the curd to prevent a skin from forming), and chill in the refrigerator for at least 1 hour.

Assemble the Cookie Sandwiches

1. Fill the Cookies
   • Once the cookies are completely cooled and the lemon curd is chilled, spread a generous amount of lemon curd onto the flat side of half of the cookies.
2. Top with Another Cookie
   • Place another cookie on top of the lemon curd, pressing gently to create a sandwich. Repeat with the remaining cookies.
3. Serve
   • Serve immediately or chill the cookie sandwiches in the refrigerator until ready to serve.

Cook Notes & Tips

• Chill the Dough: If your cookie dough feels too soft, you can chill it in the refrigerator for 30 minutes before baking to make it easier to handle.
• Lemon Curd Consistency: If the lemon curd looks too thick after chilling, you can gently whisk it to loosen it before spreading on the cookies.
• Storage: Store the assembled cookie sandwiches in an airtight container in the refrigerator for up to 3 days.

Recipe Variations

• Raspberry Lemon Sandwiches: Add a layer of raspberry jam along with the lemon curd for a fruity twist.
• Lemon Poppy Seed Cookies: Add 1 tablespoon of poppy seeds to the cookie dough for a delightful lemon-poppy seed variation.
• Cream Cheese Lemon Filling: Mix softened cream cheese with lemon curd for an even creamier, tangy filling.

Frequently Asked Questions (FAQs)

Q: Can I use store-bought lemon curd? A: Yes, you can use store-bought lemon curd if you’re short on time. Just make sure to choose a high-quality brand for the best flavor.

Q: Can I freeze the cookies? A: Yes, you can freeze the baked cookies (without the filling) in an airtight container for up to 2 months. Thaw at room temperature before assembling the sandwiches.

Q: Can I make the lemon curd ahead of time? A: Absolutely! Lemon curd can be made up to a week in advance and stored in the refrigerator.

These Lemon Cookie Sandwiches with Creamy Lemon Curd are the perfect treat for lemon lovers. The soft, buttery cookies paired with the tangy, smooth lemon curd create a delightful balance of flavors that’s hard to resist. Whether you’re serving them at a special gathering or just indulging yourself, these sandwich cookies are sure to bring a smile to anyone’s face. Enjoy the burst of citrusy goodness in every bite!