No Chill Lemon Curd Cookies

Now that I am writing this post, it is a hot day in my town! I am craving a glass of fresh lemonade to cool me down. With that glass of lemonade, I am going to have a couple of these delicious, and lemony lemon curd cookies 🙂

These Lemon curd cookies are very easy to make and the good thing about them is, that they do not require chill time. If you have some lemon curd ready, you can make these cookies in less than half-hour.

What I am saying is, that the lemon curd needs to be prepared ahead of time, maybe the day before. Lemon curd needs to cool down and set completely before filling up the cookies. Get the lemon curd recipe here Lemon Curd

About This Recipe

• This recipe has very basic ingredients and comes together in a few minutes. You bake these lemon cookies in about 10 minutes.
• A lot of lemon curd cookie recipes require chilling for an an hour or so! However, this recipe does not need any chilling.
• These cookies have a chewy and soft center which is make them easy to store.
• There is a perfect balance of sweet and sour taste in these cookies.
• I prefer using vanilla extract, and a little bit of lemon extract in the recipe, because I want to taste the pyre lemon, but you can use any other extracts or flavors.

How To Make No Chill Lemon Curd Cookies

• Be sure to make the lemon curd ahead of time. Lemon curd needs to be chilled. Lemon Curd

• Since these lemon curd cookies do not need to chill, we can preheat the oven to 350°F, and line the baking sheets with parchment paper or a silicone mat. These cookies don't expand very much, so you only need one large baking sheet or two small ones.
• First things first! In a small bowl, mix the sugar and the lemon zest, and with your clean hand massage them together. This will release the oil and aroma in the zest.
• Mix the dry ingredients which include flour, salt, and ginger. Set aside.
• Cream the butter and the sugar mixture until light and fluffy. this will take about 3 minutes.
• Add in the egg, lemon juice, vanilla extract, and lemon extract, and mix until all is well incorporated.
• Fold in the dry ingredients. Mix until there is no trace of flour. Do Not Overmix.
• Using an ice cream scoop, or a tablespoon, make a small ball, and round it in your hand, and make sure it is smooth.
• With the back of a measuring spoon make an indentation in the center of the ball. It depends on how large you want the indent to be, pick your spoon size.
• Place the balls on the parchment paper. Leave an inch space between them. Bake for 10-12 minutes. Until the edges are set.
• For this step you need to act fast. Put the baking sheet on the kitchen counter. While the cookies are still hot, with a round cookie cutter go around each cookie, and try to smooth out any part that is sticking out.
• The indentation in the center of the cookies will puff up a bit and becomes less deep. While the cookies are still hot, with the same measuring spoon press the center of the cookies down, and make the indent deeper.
• Let the cookies cool down completely before filling them up with the lemon curd.

Disclaimer: I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.

IF YOU TRIED THIS RECIPE AND LIKED IT, LEAVE ME A STAR REVIEW.

📖 Recipe