Lemon Curd Crumble Cookies
Hello, lemon lovers! These lemon curd crumble cookies use a buttery shortbread base, a tangy homemade lemon curd filling, and a crumble topping. They’re super easy to make, baked conveniently in muffin liners with bright lemon flavor.
These shortbread-style cookies feature a rich, buttery crust and base. It’s the same dough for both the base and top, which makes things extra easy! They’re filled with a tangy lemon curd that can be made homemade (it’s super easy to make your own lemon curd in the microwave!). Or you can use store-bought if you’re short on time.
The crumble topping adds a beautiful texture contrast. It makes each bite creamy and crumbly balanced. They’re baked in muffin liners within a muffin pan, making them super cute to present! The perfect treat, ideal for sharing!
Ingredients and equipment
Here are the simple ingredients and equipment for this lemon curd cookie recipe. Find the full recipe and ingredient quantities in the printable recipe card at the bottom of this post.
- Shortbread base and crumble topping: Made from a classic blend of cold unsalted butter, all-purpose flour, a pinch of salt, and powdered sugar for a rich and tender cookie base.
- Homemade lemon curd: The lemon filling for these cookies is a sweet and tart lemon curd made from fresh lemon juice, zest, sugar, and eggs.
- Food processor or pastry cutter: To cut cold butter into the flour.
- Muffin liners and muffin pan: For baking and easy serving.
Method
Creamy lemon curd
- In a large microwave-safe bowl, whisk together the egg yolks, whole egg, and sugar until well combined. Whisk lemon juice and lemon zest into the egg mixture.
- Place the bowl in the microwave and cook in 40-second to 1-minute increments, stirring each time for around 3-4 minutes.
- This time may increase or decrease depending on the strength of your microwave. The lemon curd may puff up a little in the microwave near the end of cooking time.
- Check that the curd is thick enough using the back of a spoon. The curd should thickly coat the back of a metal spoon and if you draw a line it it with your finger, it should be visibly thickened and easily hold.
- Stir the cold cubed butter through the hot lemon mixture and stir until smooth.
- Pour the finished curd through a fine-mesh strainer into clean jars. This creates extra silky smooth lemon curd. It will thicken more as it cools. Chill it in the fridge until completely cold.
The shortbread
- Add the dry ingredients and butter to a food processor.
- Blend the butter into the flour until it forms fine crumbs, then keep blending it until it begins to clump together around the sides of the bowl.
You can also do this by hand and cut the butter into the dough with a pastry cutter. This will take a little bit longer. You could also use a stand mixer fitted with a paddle attachment.
When you press it in your hands, it should form a dough.
Assembling
- Line a 12-muffin pan with paper liners and use a small cookie scoop to add 1 tablespoon of dough into each liner. Press it down into the liner with the bottom of a wooden spoon.
- Scoop a teaspoon of lemon curd into the center of each cookie. Crumble over around 3/4 of a tablespoon of dough on top of the curd.
This makes around 15 cookies, so you will have some dough left to bake in the next batch.
Bake the cookies in a preheated oven for approximately 20 minutes until golden brown around the edges and on top. Remove the baked cookies and let them cool in their muffin cases on a wire rack to room temperature. When making the next batch, ensure the muffin pan has cooled before adding the shortbread dough so it doesn’t melt before baking.
Store leftover cookies in an airtight container for up to 3 days. For longer storage, they can be refrigerated for up to a week.
Variations
- Strawberry jam, raspberry jam, strawberry compote or raspberry compote make an excellent substitute for lemon curd.
- Orange, grapefruit or Lime Curd Cookies: Substitute lemon with orange, lime or grapefruit curd.
- Gluten-Free Version: Swap the regular flour with a gluten-free blend for a gluten free lemon curd cookies.
More cookie recipes
Did you enjoy these lemon cookies? I would love it if you left a 5-star review! Check out these recipes to make next time.
Lemon Curd Crumble Cookies
These lemon curd crumble cookies use a buttery shortbread base, a tangy homemade lemon curd filling, and a crumble topping.
Ingredients
- 113g (1/2 cup) unsalted butter, cold from the refrigerator
- 60g (1/2 cup) powdered sugar
- 1/4 tsp salt
- 156g (1 1/4 cup) all-purpose flour
- 90g (1/3 cup) lemon curd
Instructions
- Preheat the oven to 350°F/ 180°C.
- Add the dry ingredients and butter to a food processor. Blend the butter into the flour until it forms fine crumbs, then keep blending it until it begins to clump together around the sides of the bowl.
- When you press it in your hands, it should form a dough. You can also do this by hand and cut the butter into the dough with a pastry cutter. This will take a little bit longer. You could also use a stand mixer fitted with a paddle attachment.
- Line a 12-muffin pan with paper liners and add one tablespoon of dough into each liner. Press it down into the liner with the bottom of a wooden spoon.
- Scoop a teaspoon of lemon curd into the center of each cookie. Crumble over 3/4 of a tablespoon of dough on top of the curd.
- This makes around 14-16 cookies, so you will have some dough to bake in the next batch.
- Bake the cookies for approximately 20 minutes until lightly golden brown around the edges.
- Remove the baked cookies and let them cool in their muffin cases on a wire rack to room temperature. When making the next batch, ensure the muffin pan has cooled before adding the shortbread dough so it doesn't melt before baking.
- Store leftover cookies in an airtight container for up to 3 days. For longer storage, they can be refrigerated for up to a week.
Notes
If you are making your own lemon curd, the total time for this recipe will need another 2 hours for chilling time of the curd. See how to make homemade lemon curd.
Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 118Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 23mgSodium: 48mgCarbohydrates: 14gFiber: 0gSugar: 6gProtein: 1g
This is an informational estimate only. I am not a certified Dietitian or Nutritionist
