Lemon Curd Shortbread Cookies!
Lemon Curd Shortbread! The only thing better than a perfectly buttery shortbread cookie is a wedge of shortbread filled with luscious lemon curd.
I love shortbread and I have a great go-to recipe that I’ve used for years and years. The recipe is super-simple; just unsalted butter, sugar, a pinch of salt and flour. I don’t even add vanilla to my basic shortbread because I think good shortbread should taste like butter.
As I’ve mentioned before, I was the baker for a British Tea Shop (here in the US) for a number of years. At the tea shop I was introduced to shortbread filled with lemon curd and shortbread filled with jam.
Two rounds of dough are filled with lemon curd (or any other fruit curd) or jam, baked, and then cut into wedges.
I don’t know if this is a typical British tea-time treat or just something the shop owner’s mom created, but it was love at first bite for me.
Scroll through the step by step photos to see how to make Lemon Curd Shortbread:
Take this shortbread recipe and use you imagination for the filling. Most often I make Shortbread filled with lemon curd or jam, but I’ve tried using a thick cajeta (not successful-it leaked) and frangipane (very successful!).
I used the same shortbread base for my Peppermint Bark Shortbread and Creme Brulee Shortbread for holiday gift boxes. It’s a very versatile recipe that’s definitely worth keeping in your collection.
If you love this recipe as much as I do, I’d really appreciate a 5-star review.
Shortbread Filled with Lemon Curd
Ingredients
Dough
- 8 oz unsalted butter (room temperature (see note))
- 4 oz granulated sugar (½ cup)
- ¼ teaspoon table salt
- 10 oz all purpose flour (2 cups, see note)
Assembly
- 5 oz Lemon curd (½ cup)
- 1 large egg (for egg wash)
- 1 tablespoon granulated sugar (for finish)
Instructions
Make the Dough
- Combine 8 oz unsalted butter, 4 oz granulated sugar and ¼ teaspoon table salt in a mixer bowl and mix until softened and combined, do not aerate. Add 10 oz all purpose flour and mix just until a dough is formed. Split the dough into 2 equal portions
- (At this stage the dough can be wrapped and refrigerated or frozen for later use).
Assemble the shortbread
- Preheat the oven to 350 °F. Place a ½ sheet of parchment paper off to the side on the work surface. On another area of the work surface roll one disc of dough into a 12" round (⅛" thick). Transfer to the rolled dough to the parchment sheet.
- Spread 5 oz Lemon curd over the the dough round, leaving a ½" border around the edge. Brush the border with egg wash.
- Roll the other dough to a 12" round. Roll the 2nd dough round onto the rolling pin and unroll onto the curd covered bottom layer. Use a paring knife or pizza cutter to trim the ragged edges of the shortbread round.
- Use a fork to crimp and glue together the edges. Prick the shortbread all over with the fork to create steam vents. (At this stage the round can frozen for later use).
- Use a long serrated knife to lightly score the shortbread into 12 wedges, being careful not to cut through the top layer. Sprinkle the shortbread round with 1 tablespoon granulated sugar.
- Bake until the dough is lightly golden and baked through, about 20 minutes.
- Allow to cool to room temperature and cut along score lines.
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Made these yesterday and the whole family enjoyed them! I really like the recipe, one thing though, I personally think a little less butter should be used. Apart from that, excellent cookie!
Can this shortbread dough be rolled and cut into smaller size cookies?
Absolutely!
I made my grandmothers/mothers shortbread cookie recipe and decided to spread the tops with lemon curd. It was a favorite of my guest. I was trying to think of alternate ways to either infuse the lemon curd or dress the cookie with the lemon curd. I found your page and I was delighted to see another example. It’s a pie! Fun and still quite presentable. Thank you!
We all need more lemon curd in our life, right? This truly is one of my favorite recipes in the world.
Use plain flour, not self rising. You could probably freeze the baked shortbread, but it might be a little soft when defrosted. If you want to work ahead I would recommend that you put the shortbread together, wrap tightly in plastic wrap, and then freeze, unbaked. The day you want to serve you can defrost, then bake. The shortbread is good at room temperature for several days.
I adore both shortbread and lemon curd, so naturally this caught my eye. I’ve never had a filled shortbread before, but I’m super intrigued! This looks absolutely scrumptious!
Give it a try, you’ll be hooked.