Buttery Lemon Sandwich Cookies with Tangy Lemon Curd

If you’re as crazy about lemons as I am, wait until you try this lemon sandwich cookie recipe! It’s a match made in heaven: creamy, tangy homemade lemon curd tucked between tender, buttery lemon shortbread cookies that simply melt in your mouth. These charming little treats are bright and cheerful, making them perfect for birthday parties, baby showers, or bridal showers. And that light dusting of powdered sugar on top? It adds just the right touch of sweetness and pretty flair that makes them feel extra special.

Why You Should Make These Cookies

Exploding with fresh lemon flavor: These cookies don’t skimp on the lemon at all! I honestly give them a 12 out of 10 for lemony goodness, so if you’re a citrus lover like me, these will become your new obsession. My readers keep telling me how much they love the lemony pop in these lemon shortbread cookies:

• “These cookies are so quick to whip up and have the perfect zing of lemon!”
• “I’ve made these a bunch of times lately, and it’s like a little lemon paradise right in my kitchen.”
• “Absolutely delicious! I bake a lot, and this recipe totally nailed it. My family went wild over the tart lemon flavor—these are definitely a hit for any holiday!”

Soft, tender shortbread: These cookies have a delicate, melt-in-your-mouth texture that feels just right. The lemon curd stays neatly in the center without oozing all over, making every bite a perfect balance of creamy and cakey. Plus, my shortbread dough keeps its shape so well you can cut them into cute sandwich rounds with scalloped edges — a classic look that’s too sweet not to love.

Perfect for ahead-of-time prep: You can make the lemon curd and bake the shortbread well before you plan to serve them. That makes these cookies a total lifesaver for parties or special occasions. Just keep the lemon curd chilled in the fridge and pop the cookies in an airtight container until you’re ready to assemble. Easy and stress-free!

Want to shake things up? Swap the lemon curd for raspberry or blueberry curd for a fruity twist on these timeless lemon sandwich cookies.

Lemon Sandwich Cookies Ingredients

The star of the show is definitely my smooth, velvety lemon curd. It’s creamy and perfectly balanced, with fresh lemon tartness and just enough sweetness to make your taste buds sing. I always recommend fresh lemon juice here—bottled just doesn’t compare. If you want to try something a little different, Meyer lemon curd is a fabulous alternative, offering a softer, sweeter lemon note that’s heavenly in these cookies.

Lemon Shortbread Cookie Dough

• Granulated Sugar: Adds a touch of crunch around the edges and helps the bottoms turn a golden, crispy brown.
• Fresh Lemon Zest: Just like the curd, the zest delivers an extra burst of fresh lemon flavor as soon as you bite in.
• Fresh Lemon Juice: Gives the dough a lively, bright lemon kick for well-rounded flavor.
• Unsalted Butter: This is the magic behind that rich taste and tender, melt-away feel. If you only have salted butter, just skip adding extra salt. I always suggest using good quality butter at room temperature so it blends perfectly.
• Egg Yolk: This little hero keeps the cookies soft but helps them keep their shape as they bake.

Don’t forget to check the recipe card below for detailed measurements and all the tested tips.

How to Make These Lemon Curd Sandwich Cookies

Start by making the lemon curd since it needs to chill for 2 to 3 hours in the fridge to firm up before you can spread it. You’ll find the full lemon curd recipe in the card below. If you prefer visuals, I’ve got a step-by-step photo guide for homemade lemon curd right here.

Make the Lemon Shortbread Cookies

Follow the step-by-step photos in my lemon shortbread cookie recipe for mixing your dough. Then, follow these easy steps to cut and bake your cookies to perfection.

Step 1: Once your dough is ready, put it on a lightly floured surface. Gently shape it into a rectangle with your hands, then sprinkle a little flour on top so it won’t stick when you roll it out.

Step 2: Roll the dough out to about 1/4 inch thick. Use a 2-inch round cookie cutter to cut your cookies. Place them spaced out on a parchment-lined baking sheet.

Step 3: For half of the cookies, use a small 1/2-inch round cutter to cut out the centers. These little “windows” will let the bright lemon curd peek through once the sandwich is assembled.

Step 4: Chill the cookie dough in the fridge for at least 20 minutes. This is key to keeping those nice cookie shapes crisp during baking, stopping them from spreading too much.

Step 5: Bake the whole cookies and the window-cut cookies separately since they need slightly different baking times. The whole cookies take about 20-22 minutes, while the window cookies bake in 18-20 minutes.

Step 6: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Step 7: Store the plain cookies in an airtight container for up to 10 days, but honestly, they’re at their best within the first 5 days.

Assemble the Sandwich Cookies

Step 8: Take your chilled lemon curd out of the fridge and give it a good stir to loosen it up. Pair up your cookies, setting a solid base cookie with a cutout “window” cookie on top.

Step 9: Want that pretty, professional-looking finish? Flip the top cookies over so the flat side faces up, then dust them gently with powdered sugar using a fine mesh strainer. It adds such a lovely snowy touch!

Step 10: Spoon about a teaspoon of lemon curd right into the center of each bottom cookie. Carefully place the top cookie onto the lemon curd and press gently, spreading the filling evenly to the edges and through the cutout without squeezing it out. The secret is using soft, steady pressure!

Can These Lemon Sandwich Cookies Be Frozen?

Absolutely! You can freeze both the cookies and the lemon curd—but for best results, keep them separate until you’re ready to assemble. I’ve frozen lemon curd many times, and it tastes just as delicious after thawing. Just make sure you stir it well to bring back that creamy smoothness before using.

Store your baked cookies in a freezer-safe airtight container or bag. Keep the lemon curd in a sealed container, leaving about an inch of space at the top to allow for expansion. When you want to enjoy them, thaw both in the fridge, then assemble fresh. The cookies freeze well for up to 2 months, and lemon curd keeps beautifully frozen for up to a year.

Tips for Successful Baking

• Always use room-temperature butter and eggs when mixing your lemon shortbread dough. This helps everything blend together nicely and results in tender, flavorful cookies.
• Freshly squeezed lemon juice is a must! It delivers that bright, authentic lemon zing bottled juice just can’t match.
• Use a microplane grater to zest your lemons. Zesting the sugar directly releases those wonderful lemon oils, packing tons of flavor into your cookies.
• To keep your cookie shapes sharp and even, dust cookie cutters with a bit of flour between cutting to prevent sticking.

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