Ingredients:

  • 1 cup (2 sticks, 227g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (50g) powdered sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • Zest of 1 large lemon
  • 2 1/4 cups (281g) all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick, 113g) unsalted butter, cut into cubes
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 2 large egg yolks
  • 1/2 cup (120ml) fresh lemon juice (from about 3-4 lemons)
  • Zest of 1 large lemon

Instructions:

  1. Combine butter, sugar, eggs, yolks, lemon juice, and zest in a saucepan. Cook over medium-low heat, whisking constantly, until thickened (about 8-10 minutes). Strain and let cool.
  2. Cream together the softened butter, granulated sugar, and powdered sugar until light and fluffy.
  3. Beat in the egg yolk, vanilla extract, and lemon zest until well combined.
  4. Whisk together the flour and salt in a separate bowl.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Wrap the dough in plastic wrap and chill for at least 15 minutes.
  7. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  8. Roll the dough into 1-inch balls. Place on the prepared baking sheets.
  9. Use your thumb to gently make an indentation in the center of each cookie.
  10. Fill each thumbprint with about 1/2 teaspoon of lemon curd.
  11. Bake for 12-15 minutes, or until the edges are lightly golden.
  12. Let the cookies cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.