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
The only thing better than a perfectly buttery shortbread cookie is a wedge of Shortbread filled with Lemon Curd.
- 2 sticks (8 oz, 224g) unsalted butter, room temperature (see note)
- 1/2 cup (4 oz, 120 g) granulated sugar
- 1/4 teaspoon salt
- 2 cups (10 oz, 280g) all purpose flour
- 1/2 cup (5 oz 135g) Lemon curd
- 1 large egg for egg wash
- 1 tablespoon granulated sugar for finish
Make the Dough
- Combine the butter, sugar and salt in a mixer bowl and mix until softened and combined, do not aerate. Add the 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 1/2 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 (1/8" thick). Transfer to the rolled dough to the parchment sheet.
- Spread the curd over the the dough round, leaving a 1/2" 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.
The butter should be pliable and slightly cool, not greasy or at all melty.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Monday 6th of March 2023
Do you sift the flour for the shortbread?
Tuesday 7th of March 2023
No, I don't.
Sunday 12th of December 2021
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 :D
Sunday 20th of November 2022
@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!
Monday 13th of December 2021
@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!! :D
Sunday 12th of December 2021
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.
Monday 14th of June 2021
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).
Monday 14th of June 2021
I hope it was orange curd. The combination of lemon and chocolate is a personal pet peeve for me! LOL
Sunday 7th of March 2021
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!
Tuesday 17th of November 2020
Can this shortbread dough be rolled and cut into smaller size cookies?
Wednesday 18th of November 2020