Lemon Curd Crumble Cookies
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 or 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 pan, making them super cute to present! The perfect treat, ideal for sharing!
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.
Lemon Curd Crumble Cookies
Yield: 14-16 Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes
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 clumps around the bowl's sides.
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.
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