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.

a stack of shortbread cookies filled 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:

shortbread dough
Split the shortbread dough into two equal pieces.
shortbread dough topped with with lemon curd
Roll half the dough to a 12″ round, spread the lemon curd over the dough, and egg wash the edges.
shortbread filled with jam
Roll the other half of the dough to a 12″ round and place it on top of the filling.
a shortbread round with edges trimmed
Trim the edges of the shortbread round.
shortbread being scored into 12 wedges
Score the dough into 12 wedges.
lemon curd shortbread wedges on a marple table
After baking and cooling, cut the shortbread wedges along the scored lines.

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.

filled shortbread wedges on a cutting board

If you love this recipe as much as I do, I’d really appreciate a 5-star review.

Lemon Filled Shortbread
Print Recipe
4.56 from 54 reviews

Shortbread Filled with Lemon Curd

The only thing better than a perfectly buttery shortbread cookie is a wedge of Shortbread filled with Lemon Curd.
Prep Time20 minutes
Bake Time25 minutes
Total Time45 minutes
12 slices
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  • 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)


  • 5 oz Lemon curd (½ cup)
  • 1 large egg (for egg wash)
  • 1 tablespoon granulated sugar (for finish)


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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If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
The butter should be pliable and slightly cool, not greasy or at all melty.


Serving: 1slice | Calories: 307kcal | Carbohydrates: 36g | Protein: 3g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 92mg | Potassium: 35mg | Fiber: 1g | Sugar: 18g | Vitamin A: 492IU | Calcium: 10mg | Iron: 1mg
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!

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    1. You could mix by hand or in a food processor. In the processor it would probably work better to start with the flour, sugar and salt then add the butter and pulse until the dough comes together.

  1. Hi!

    I am wondering if this recipe has been changed?
    I made it once maybe a year ago and I thought it called for cake flour?
    I gave it to my brother and his wife and they absolutely LOVED them!!!It so am making them again for their Christmas package! This time I will make one batch with lemon curd (as I did last time) and one batch with raspberry seedless jam.
    Looking forward to your reply.

    thank you! Paula 😀

    1. Honestly, I’m not 100% sure if I made any changes to this recipe. I’ll often tweak a recipe to improve it along the way. If I did make a change it’s because I thought the change would make them better.

    2. @Eileen Gray,
      Thank you for your reply!!
      I made the dough yesterday and will be baking them today. I’m sure they will be Great!! 😀

    3. @Paula, I think it did originally have cake flour because the Eileen’s Peppermint Bark Shortbread uses cake flour. Now the question is, which is best? You probably can’t go wrong!

  2. OK, I’m going to share a memory with you. Something similar was a favourite of mine when I was a kid. Griffin’s Bakery in Galway (Ireland) had a pastry they sold as a ‘Princess Finger’. Unceasing googling has since convinced me that this treat was unknown in the world at large.

    But this is what it was: a slab of shortcake topped with a ring of hard chocolate icing filled with lemon curd (though my memory recalls it as orange curd).

    1. I hope it was orange curd. The combination of lemon and chocolate is a personal pet peeve for me! LOL

  3. 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!

  4. 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!

  5. 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.

  6. 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!