Tangy Lemon Shortbread Sandwich Cookies with Velvety Lemon Curd Filling

Recipe Collection: Dessert

Tangy Lemon Shortbread Sandwich Cookies with Velvety Lemon Curd Filling bring the bright, refreshing taste of lemon to your dessert table. This vegetarian American treat features buttery shortbread paired with a luscious lemon curd that balances sweet and tart flavors. Perfect for tea parties or casual gatherings, these cookies are versatile enough to complement any dessert table.

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Overview

These delightful lemon shortbread sandwich cookies are a melt-in-your-mouth treat, perfect for any occasion. The buttery shortbread is paired with a luscious lemon curd filling, creating a balance of sweet and tangy flavors that will leave you craving more. Enjoy these cookies with a refreshing glass of iced tea for the ultimate indulgence.

Diet Type

Vegetarian

Allergies

Dairy, Eggs, Gluten

Cuisine

American

Serving Size: 24

Cooking Time: 30 minutes

Ingredients

• 1 Cup butter, softened
• 0.5 Cup confectioners' sugar
• 2 Cups all-purpose flour, sifted
• 1 Teaspoon lemon zest, zested
• 0.5 Teaspoon salt
• 1 Large egg, whisked
• 0.67 Cup white sugar
• 1.5 Teaspoons lemon zest, zested
• 3 Tablespoons lemon juice
• 1.5 Tablespoons butter
• 1 Teaspoon cornstarch
• 1 Teaspoon water

Steps

1. Prepare the Dough: In a medium bowl, cream together the softened butter and confectioners' sugar until light and fluffy. Stir in the lemon zest, sifted flour, and salt until just combined. Cover the bowl with plastic wrap and chill the dough in the refrigerator for about 1 hour to firm up.
2. Preheat the Oven: Preheat your oven to 400 degrees F (200 degrees C). Line baking sheets with parchment paper.
3. Shape and Bake the Cookies: Roll teaspoons of dough into balls, place them on the prepared baking sheets, and flatten gently with the bottom of a glass. Bake for 5 to 8 minutes, or until the edges are lightly golden. Transfer the cookies to a wire rack to cool completely.
4. Make the Lemon Curd Filling: In the top of a double boiler, combine the beaten egg, white sugar, lemon zest, lemon juice, and butter. In a small bowl, mix the cornstarch with water to create a slurry, then add it to the lemon mixture. Stir constantly over simmering water until the mixture thickens, about 15-20 minutes. Remove from heat and let it cool slightly.
5. Assemble the Cookies: Once the cookies and filling are cool, spread about 1 teaspoon of the lemon curd filling onto the flat side of a cookie. Top with another cookie to create a sandwich. Repeat with the remaining cookies and filling.
6. Serve and Enjoy: Serve the cookies immediately or store them in an airtight container for up to 3 days. Enjoy with a tall glass of iced tea for a refreshing treat.

Enjoy your homemade Tangy Lemon Shortbread Sandwich Cookies with Velvety Lemon Curd Filling!