Lemon Poppy Seed Cookies
These buttery poppy seed shortbread cookies are filled with tart and creamy lemon curd. They are simple to make and the perfect spring cookie!
Tips on making this recipe perfectly
Always use fresh lemon juice when possible. Bottled lemon juice is extremely acidic and bitter and will alter the taste of the lemon curd. I used Meyer lemons for this recipe, since they are in season, but regular lemons will also work.
Scoop the dough immediately after it is made while it is still soft, but be sure to chill the scooped dough before baking. Chilling the dough helps the cookies spread less while they are baking.
Cool the cookies before filling them with lemon curd. Even just slightly warm cookies will be enough to melt the curd in the center.
Once the cookies are fully assembled, store in the fridge. The cookies and lemon curd can both be made ahead of time and assembled right before serving.
Special equipment you will need for this recipe
Citrus juicer - this will make it easier and you will get the most juice out of each lemon this way.
Microplane - you will be able to get a nice, fine zest with this tool
Cookie scoop - a scooper makes portioning cookies so much easier, every cookie will be the same size this way.
Piping bags - I like to use disposable piping bags, but piping the lemon curd onto these cookies is much faster and efficient.
Parchment paper - I always use the precut, half sheet pan size sheets. This will ensure the cookies do not stick to the pan.
Lemon Poppy Seed Cookies
Ingredients
- 1 stick plus 2 TBL unsalted butter, softened
- 2/3 cup granulated sugar
- 1 1/2 cups all purpose flour
- 1 TBL poppy seeds
- zest of 1 lemon
- 3 eggs
- 3/4 cup granulated sugar
- 1/3 cup lemon juice
- 4 TBL unsalted butter
- zest of 1 lemon
Instructions
- Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
- In a medium size bowl, cream the butter, sugar, and lemon zest together until light and fluffy.
- Mix in the flour and poppy seeds until just combined.
- Scoop the dough into 1 inch rounds.
- Chill the scoops for 20-30 minutes before baking.
- Place the cookie dough rounds on the baking sheet leaving about 2 inches apart.
- Press the center of the cookie down with your thumb to make an indent.
- Bake the cookies for 10-12 minutes or until they are set in the center. They should not take on too much color around the edges. You might have to press the center in again after they are baked if the cookie spread while baking.
- Set up a double boiler by filling a medium size pot half way with water and bringing it to a simmer.
- In a medium size metal or glass bowl ( a plastic bowl will melt) whisk together the lemon juice, sugar, eggs, and zest.
- Place the bowl on top of the simmering pot, cook the lemon curd until it thickens and is the consistency of pancake batter.
- Once cooked, whisk in the cubed butter and strain the curd through a fine sieve.
- Cool the curd completely before using.
- Place the lemon curd into a piping bag.
- Fill each cookie with about 1 teaspoon of curd in the center.
- Garnish the cookies with a dusting of powdered sugar. You can also make a glaze with a 1/2 cup of powdered sugar and 2 teaspoons of milk mixed together and drizzled on the tops of the cookies.
Notes
The lemon curd will hold in the fridge in an airtight container for up to 10 days.