Lemon Curd Thumbprint Cookies

Prep Time: 30 minutes 

Chill Time: 1 hour 15 minutes
Cook Time: 16-20 minutes 

Yield: 30 cookies

Ingredients 

For the Lemon Curd Filling 

¾ cup prepared Zeal Creamery Curd 

For the Cookies 

8 ounces Zeal Creamery Unsalted Butter, room temperature 

½ cup granulated sugar 

1 large egg, room temperature 

1 large egg yolk, room temperature 

1 teaspoon vanilla paste 

¼ teaspoon almond extract 

3 cups all-purpose flour, spooned & leveled
1 Tablespoon cornstarch 

½ teaspoon kosher salt

Directions 

  1. Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside. 

  2. To a stand mixer fitted with the paddle attachment, add the Zeal Creamery Unsalted Butter and sugar. Turn to medium speed and mix until light and fluffy, 3-5 minutes.

  3. Add the egg, egg yolk, vanilla paste, and almond extract. Turn to medium-low speed, and mix until combined, scraping the sides of the bowl with a spatula. 

  4. Add the flour, cornstarch, and salt. Mix until just combined (the dough will be a little sticky). 

  5. Take roughly one tablespoon of the dough and roll into a ball. Place the ball on the cookie sheet. 

  6. Using the back of a lightly floured 1 teaspoon rounded measuring spoon, gently press into the center of the dough to make an indentation. Repeat process with the remaining cookie dough. 

  7. Place the baking sheet in the refrigerator for 1 hour. 

  8. Fill the center of each cookie with the chilled lemon curd (don’t overfill them). 

  9. Place cookies back into the refrigerator for 15 minutes. 

  10. Bake cookies until edges have set and just start to brown, 8-10 minutes.

  11. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a baking rack.

  12. Lightly dust the cookies with powdered sugar before serving. Cookies will keep for 3 days in a sealed container stored at room temperature. 

Lemon Curd 

Prep Time: 10 minutes
Cook Time: 8-10 minutes 

Yield: 2 cups

Ingredients 

6 Large eggs
¾ cup lemon juice (from 3-4 lemons)
½ cup granulated sugar
¼ cup Zeal Creamery Unsalted Butter

3 Tablespoons lemon zest (zest of about 3 lemons)
¼ teaspoon fine sea salt 

Directions 

  1. To a medium heatproof bowl, all ingredients for the curd. Whisk until smooth (butter will be in chunks and that’s ok).

  2. Place bowl over a water bath and cook, whisking constantly until the mixture thickens and reads 176°F, 8-10 minutes. 

  3. Remove from heat and strain curd through a fine mesh sieve into another bowl.

  4. Use an immersion blender to blend the curd (this step is optional, but yields a creamier texture). 

  5. Cover surface of the curd with plastic wrap and place in refrigerator until chilled, about 1 hour. 

Notes 

  • Lemon curd can be used in so many ways - Mix it into your yogurt, serve alongside a muffin or scone, fill a tart shell, and use as a topping for your overnight oats or ice-cream!

Mickayla Wawrousek