Best 8 Lemon Tea Cookies With Lemon Curd Filling Recipes

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Lemon tea cookies with lemon curd filling are a delightful treat that combines the tangy sweetness of lemons with the buttery richness of shortbread cookies. Perfect for any occasion, these classic cookies are easy to make and will impress your family and friends with their delicate flavor and zesty filling. With just a few simple ingredients, you can create these delightful treats that are sure to be a hit at your next tea party or gathering.

Check out the recipes below so you can choose the best recipe for yourself!

LEMON CURD THUMBPRINT COOKIES



Lemon Curd Thumbprint Cookies image

Shortbread cookies are good by themselves, but adding lemon curd and zest makes them absolutely fabulous.

Provided by inugrl21

Categories     Desserts     Cookies     Thumbprint Cookie Recipes

Time 30m

Yield 24

Number Of Ingredients 5

1 ½ cups unsalted butter, softened
¼ cup white sugar
3 ½ cups all-purpose flour
1 medium lemon, zested
½ cup lemon curd

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C).
  • Beat butter and sugar together in a bowl until thoroughly creamed. Gradually mix in flour, 1 cup at a time. Add lemon zest and mix until well blended.
  • Roll dough into 1-inch balls and place on an ungreased cookie sheet. Make an indention into the center of each using your thumb. Put a small spoonful of lemon curd into the depressions.
  • Bake in the preheated oven until edges are golden, 15 to 20 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

Nutrition Facts : Calories 195.4 calories, Carbohydrate 20.7 g, Cholesterol 34.8 mg, Fat 12 g, Fiber 0.7 g, Protein 2.1 g, SaturatedFat 7.5 g, Sodium 6.3 mg, Sugar 5.8 g

LEMON SUGAR TEA COOKIES



Lemon Sugar Tea Cookies image

Delightful lemon flavored cookies.

Provided by Tamme

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 2h

Yield 48

Number Of Ingredients 9

¾ cup butter
1 cup white sugar
1 egg
2 tablespoons corn syrup
1 teaspoon lemon extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ cup white sugar

Steps:

  • In a medium bowl, cream together butter and 1 cup sugar until light and fluffy. Beat in egg, corn syrup, and lemon extract. Stir in flour, baking soda, and baking powder. Cover dough, and chill in the refrigerator at least 1 hour.
  • Preheat oven to 325 degrees F (165 degrees C). Line a cookie sheet with parchment paper. Roll chilled dough into walnut sized balls. Roll balls in remaining sugar, and place on the prepared cookie sheet.
  • Bake 12 minutes in the preheated oven, or until lightly browned.

Nutrition Facts : Calories 72.6 calories, Carbohydrate 10.9 g, Cholesterol 11.5 mg, Fat 3 g, Fiber 0.1 g, Protein 0.7 g, SaturatedFat 1.9 g, Sodium 58.4 mg, Sugar 6.3 g

LEMON TEA COOKIES



Lemon Tea Cookies image

Make and share this Lemon Tea Cookies recipe from Food.com.

Provided by Lavender Lynn

Categories     Dessert

Time 2h50m

Yield 3 dozen

Number Of Ingredients 12

1 cup butter or 1 cup margarine, softened
1/3 cup powdered sugar
1 teaspoon vanilla
1 2/3 cups flour
1 tablespoon powdered sugar
2/3 cup granulated sugar
3 teaspoons lemon peel, grated
3 tablespoons lemon juice
1 tablespoon butter or 1 tablespoon margarine
1 teaspoon cornstarch
1/4 teaspoon salt
1 egg, beaten

Steps:

  • In large bowl, Beat butter, 1/3 C powdered sugar, and vanilla with mixer on medium speed until well blended.
  • Stir in flour until dough forms.
  • Cover; refrigerate 30 minutes
  • Heat oven to 350°F Shape dough into 1" balls.
  • Place balls 2" apart. Press thumb into center of each ball to make indentation.
  • Bake 8 to 10 minutes or until golden brown.
  • Remove to cooling racks and cool completely, about 30 minutes.
  • In 1 qt saucepan, heat all filling ingredients over low heat about 25 minutes, stirring constantly, until smooth and thickened.
  • Cool about 15 minutes.
  • Fill each thumbprint with rounded 1/4 tsp filling. Sprinkle 1 T powdered sugar over cookies.

LEMON TEA COOKIES



Lemon Tea Cookies image

These sandwich cookies taste rich and buttery and have a lovely lemon filling. The recipe has been in our family since the 1950s, when my mother got it from a French friend in her club. —Phyllis Dietz, Westland, Michigan

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 4-1/2 dozen.

Number Of Ingredients 12

3/4 cup butter, softened
1/2 cup sugar
1 large egg yolk, room temperature
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1/4 cup finely chopped walnuts
FILLING:
3 tablespoons butter, softened
4-1/2 teaspoons lemon juice
3/4 teaspoon grated orange zest
1-1/2 cups confectioners' sugar
2 drops yellow food coloring, optional

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in the egg yolk and vanilla. Gradually add flour and mix well. , Divide dough in half and shape each half into a 14-in. roll; reshape each roll into a 14x1-1/8x1-1/8-in. block. Wrap and refrigerate overnight. , Unwrap dough and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Sprinkle half the cookies with nuts, gently pressing into dough. , Bake at 400° for 8-10 minutes or until golden brown around the edges. Remove to wire racks to cool completely., In a small bowl, cream the butter, lemon juice and orange zest until fluffy. Gradually add confectioners' sugar until smooth. Tint yellow if desired. Spread about 1 teaspoon filling on bottoms of the plain cookies; place nut-topped cookies over filling.

Nutrition Facts : Calories 70 calories, Fat 4g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 32mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.

LEMON CURD COOKIES



Lemon Curd Cookies image

I've made these cookies for years. I like to give them out to family and friends. -Carole Vogel, Allison Park, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 1-1/2 dozen.

Number Of Ingredients 18

1 cup butter, softened
3/4 cup sugar
1 large egg
1 teaspoon lemon extract
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup ground pecans, toasted
FILLING:
1-1/2 cups sugar
2 tablespoons cornstarch
1/8 teaspoon salt
1/2 cup lemon juice
4 large egg yolks, lightly beaten
6 tablespoons butter, cubed
2 teaspoons grated lemon zest
Confectioners' sugar

Steps:

  • Cream butter and sugar until light and fluffy. Beat in egg and extracts. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Stir in pecans. Divide dough in half; shape into logs. Wrap each in plastic. Refrigerate until firm, 1-2 hours., Preheat oven to 350°. On a floured surface, roll each portion to 1/8-in. thickness. Cut with a floured 3-in. fluted round cookie cutter. With a floured 1/2-in. round cookie cutter, cut out centers of half the cookies. Place solid and window cookies 1 in. apart on ungreased baking sheets. Bake until lightly browned, 10-12 minutes. Remove to wire racks to cool., For filling, combine sugar, cornstarch and salt in a small saucepan. Stir in lemon juice until smooth. Over medium heat, cook and stir until slightly thickened and bubbly, about 2 minutes. Stir a small amount of hot mixture into egg yolks. Return all to pan. Bring to a gentle boil, stirring constantly until mixture reaches 160° and coats the back of a metal spoon, about 2 minutes longer. Remove from heat; stir in butter and lemon peel. Pour into a bowl; cover surface with plastic wrap. Chill 2-3 hours (mixture will be thick)., Spread 1 tablespoon filling on bottoms of solid cookies; top with window cookies, pressing down lightly. Sprinkle with confectioners' sugar. Refrigerate.

Nutrition Facts : Calories 353 calories, Fat 20g fat (10g saturated fat), Cholesterol 97mg cholesterol, Sodium 264mg sodium, Carbohydrate 41g carbohydrate (25g sugars, Fiber 1g fiber), Protein 4g protein.

LEMON TEA COOKIES



Lemon Tea Cookies image

Homemade lemon cookies with a tangy filling tug at tastebuds to have just one more.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h40m

Yield 36

Number Of Ingredients 12

1 cup butter or margarine, softened
1/3 cup powdered sugar
1 teaspoon vanilla
1 2/3 cups Gold Medal™ all-purpose flour
1 tablespoon powdered sugar
2/3 cup granulated sugar
2 to 3 teaspoons grated lemon peel
3 tablespoons lemon juice
1 tablespoon butter or margarine
1 teaspoon cornstarch
1/4 teaspoon salt
1 egg, beaten

Steps:

  • In large bowl, beat butter, 1/3 cup powdered sugar and the vanilla with electric mixer on medium speed until well blended. Stir in flour until dough forms. Cover; refrigerate 30 minutes for easier handling.
  • Heat oven to 350°F. Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 2 inches apart. Press thumb into center of each ball to make indentation.
  • Bake 8 to 10 minutes or until light golden brown. Immediately remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
  • In 1-quart saucepan, heat all filling ingredients over low heat about 25 minutes, stirring constantly, until smooth and thickened. Cool slightly, about 15 minutes.
  • Fill each thumbprint with rounded 1/4 measuring teaspoon filling. Sprinkle 1 tablespoon powdered sugar over cookies.

Nutrition Facts : Calories 90, Carbohydrate 10 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 55 mg, Sugar 5 g, TransFat 0 g

LEMON TEA COOKIES WITH LEMON CURD FILLING



Lemon Tea Cookies With Lemon Curd Filling image

Make and share this Lemon Tea Cookies With Lemon Curd Filling recipe from Food.com.

Provided by PAUL P.

Categories     Dessert

Time 1h18m

Yield 36 cookies, 12-18 serving(s)

Number Of Ingredients 6

1 cup butter, softened
1/3 cup powdered sugar
1 teaspoon vanilla extract
1 2/3 cups all-purpose flour
1/2 cup lemon curd
1 tablespoon powdered sugar, for dusting

Steps:

  • In large bowl, beat butter, 1/3 cup powdered sugar and the vanilla with electric mixer on medium speed until well blended. Stir in flour until dough forms. Cover; refrigerate 30 minutes for easier handling.
  • Heat oven to 350°F Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 2 inches apart. Press thumb into center of each ball to make indentation.
  • Bake 8 to 10 minutes or until light golden brown. Immediately remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
  • Fill cookies with lemon curd. Sprinkle powdered sugar over cookies.

Nutrition Facts : Calories 215.4, Fat 15.5, SaturatedFat 9.7, Cholesterol 40.7, Sodium 135.5, Carbohydrate 17.3, Fiber 0.5, Sugar 4, Protein 1.9

LEMON SANDWICH COOKIES



Lemon Sandwich Cookies image

These lemon sandwich cookies are sophisticated, delicious, and very easy to make.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 2h15m

Yield Makes 3 dozen

Number Of Ingredients 7

16 tablespoons (2 sticks) unsalted butter, room temperature
1 cup confectioners' sugar
1 tablespoon finely grated lemon zest (from 1 lemon)
1/2 teaspoon salt
2 cups all-purpose flour (spooned and leveled), plus more for rolling
2 tablespoons granulated sugar, for sprinkling
Creamy Lemon Filling

Steps:

  • Preheat oven to 350 degrees. In a large bowl using an electric mixer on high speed, beat butter, confectioners' sugar, lemon zest, and salt until combined. With mixer on low, add flour (dough will still be stiff); finish mixing with a wooden spoon.
  • Turn dough out onto a piece of plastic wrap, pat into a disk about 1/2 inch thick. Wrap, and chill until firm, about 1 hour (and up to 3 days).
  • Unwrap dough; place on a lightly floured piece of parchment or waxed paper. With a lightly floured rolling pin, roll dough about 1/8 inch thick (if dough cracks, let it warm up slightly).
  • Cut out cookies with a 1 1/2-inch round cutter (reroll scraps once, chilling of too soft). Place 1 inch apart on two baking sheets; sprinkle with granulated sugar. Bake until barely beginning to brown, 15 to 20 minutes; transfer to wire racks to cool completely.
  • Form sandwiches: Place about 1 teaspoon Creamy Lemon Filling between two cookies, sugared sides facing out; squeeze gently.

Tips:

  • Use a microplane or fine grater to get the zest of the lemon. This will help release the most flavor.
  • Cream the butter and sugar together until light and fluffy. This will help create a smooth and even cookie dough.
  • Gradually add the eggs, one at a time, until well combined. Be sure to scrape down the sides of the bowl after each addition.
  • Sift together the flour, baking powder, and salt. Adding the dry ingredients gradually will help prevent the dough from becoming tough.
  • Fold in the lemon zest and juice until just combined. Overmixing will toughen the dough.
  • Chill the dough for at least 30 minutes before baking. This will help the cookies hold their shape.
  • Bake the cookies at 350 degrees Fahrenheit for 10-12 minutes, or until the edges are just beginning to brown.
  • Let the cookies cool completely before filling them with lemon curd.
  • To make the lemon curd, whisk together the egg yolks, sugar, lemon juice, and lemon zest in a saucepan. Cook over medium heat, stirring constantly, until the mixture has thickened and coats the back of a spoon.
  • Transfer the lemon curd to a clean jar and let it cool completely before using.

Conclusion:

These lemon tea cookies with lemon curd filling are a delicious and refreshing treat. They're perfect for any occasion, from a casual afternoon tea to a special holiday gathering. With their bright citrus flavor and delicate texture, these cookies are sure to please everyone who tries them.

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