Lemon Curd Crumble Cookies combine the rich, buttery taste of shortbread with the vibrant tang of lemon curd, all topped with a delightful crumble.
These cookies are a wonderful mix of textures—soft, crumbly, and smooth. Perfect for a refreshing dessert or snack, they’ll become your new favorite go-to for lemon lovers.
If you enjoy the combination of sweet and tart, these cookies are sure to impress.
Lemon Curd Crumble Cookies
A buttery shortbread cookie with a zesty lemon curd center, topped with a golden crumble – the perfect balance of sweet and tart!
Ingredients
- 113g (1/2 cup) unsalted butter, cold and cut into small cubes
- 60g (1/2 cup) powdered sugar
- 1/4 tsp salt
- 156g (1 1/4 cups) all-purpose flour
- 1/2 cup lemon curd (store-bought or homemade)
Instructions
1. Prepare the Dough
Preheat your oven to 350°F (180°C) and line a 12-cup muffin tin with paper liners. Set aside. In a food processor, add the cold butter cubes, powdered sugar, salt, and all-purpose flour. Pulse the mixture until it forms fine crumbs. Continue pulsing until the dough starts to clump together and forms a dough when pressed between your fingers.
2. Prepare the Cookie Base
Scoop about 1 tablespoon of the shortbread dough into each lined muffin cup. Use the bottom of a wooden spoon or your fingers to press the dough flat and evenly into the liners, creating a firm base for your cookies.
3. Add the Lemon Curd
Once the dough has been pressed into the muffin liners, scoop 1 teaspoon of lemon curd into the center of each cookie base. Be careful not to let the curd touch the edges, as it can cause the cookies to spread unevenly during baking.
4. Make the Crumble Topping
With the remaining dough, crumble about 3/4 tablespoon of dough over the top of each lemon curd center. The crumble topping should be light and loose, allowing some of the lemon curd to peek through.
5. Bake the Cookies
Place the muffin tin in the preheated oven and bake for approximately 20 minutes or until the edges of the cookies are golden brown. The cookies should appear set but remain soft in the middle. Rotate the pan halfway through baking to ensure even browning.
6. Cool the Cookies
Remove the cookies from the oven and let them cool in the muffin tin for about 10 minutes. Then, transfer them to a wire rack to cool completely. If you need to bake additional batches, ensure the muffin tin has cooled before starting a new batch to prevent the dough from melting prematurely.
FAQs
1. Can I make homemade lemon curd for these cookies?
Absolutely! Homemade lemon curd adds a fresher, more vibrant flavor to the cookies. You can also adjust the sweetness and tartness to your preference. Store-bought lemon curd works just as well if you’re short on time.
2. Can I substitute the lemon curd with another fruit curd?
Yes, you can substitute lemon curd with other fruit curds like lime, raspberry, or passionfruit for a different flavor twist. Just ensure that the consistency is thick enough to hold up during baking.
3. How should I store these cookies?
Store the baked cookies in an airtight container at room temperature for up to 3 days. If you want them to last longer, refrigerate them for up to a week. Just be sure to bring them to room temperature before serving.
4. Can I freeze the cookies?
Yes, you can freeze these cookies. Once they’ve cooled, place them in a single layer in a freezer-safe container. They’ll keep for up to 2 months. Thaw them at room temperature before serving.
5. What can I use if I don’t have a food processor?
If you don’t have a food processor, you can mix the dough by hand. Use a pastry cutter or two knives to cut the cold butter into the flour mixture until it resembles coarse crumbs. It will take a little more time, but the result will be just as delicious.
