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Lime Curd Cookies

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Soft, buttery thumbprint cookies filled with tangy homemade lime curd, topped with a sprinkle of brown sugar and lime zest for a fresh, citrusy finish. These cookies are the perfect blend of sweet and tart!

Ingredients

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For the Cookies:

  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsalted butter, softened
  • 1/3 cup granulated sugar
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

For the Lime Curd:

 

  • 1/2 cup fresh lime juice
  • 1/2 cup granulated sugar
  • 2 egg yolks
  • 2 tablespoons unsalted butter
  • 1 teaspoon lime zest

Instructions

  • Make the Lime Curd:

    • In a small saucepan over low heat, whisk together lime juice, sugar, and egg yolks.
    • Stir constantly until the mixture thickens and coats the back of a spoon (about 5-7 minutes).
    • Remove from heat, stir in butter and lime zest, and let cool. Refrigerate until needed.

  • Prepare the Cookies:

    • Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
    • In a mixing bowl, beat butter and sugar until light and fluffy.
    • Mix in egg yolk, vanilla extract, and salt. Gradually add flour, mixing until a soft dough forms.
    • Roll dough into 1-inch balls and place on the prepared baking sheet.
    • Press a small indentation into the center of each cookie and bake for 10 minutes.

  • Fill and Bake Again:

    • Remove from the oven, re-indent the centers, and fill each with lime curd.
    • Bake for an additional 5-7 minutes until cookies are lightly golden.

 

  • Garnish and Serve:

    • Let cookies cool, then sprinkle with brown sugar and lime zest before serving.

Notes

  • Store cookies in an airtight container in the refrigerator for up to 3 days.
  • For extra crunch, add crushed graham crackers as a topping.

 

  • Swap lime curd with lemon curd for a different citrus twist.

Find it online: https://yumfoodusa.com/lime-curd-cookies/