Lemon Butter in the morning

Actually Written: 9th September 2011

Daddy came home with a jar of homemade Lemon Butter as a gift. Mum looked at it, sighed at the over generosity and put it in the fridge to use later.
She didn’t think of a way to use it later.

I tried it with a bit of croissant, even though I was way too full. It was awesome. It would taste even better if I warmed up the croissant,slathered with the butter and sprinkled over dry fruit.


But I controlled myself. And I am regretting it to this day (2 days later)
I got up eager in the morning, so eager even though I had Pharyngitis.

The last croissant was stale.

A cockatoo ate it.

Now, the big question arose – how do we use this lemon curd. I thought, SIMPLE, let’s not make a lemon meringue pie, let’s look up a lemon curd cookie recipe.

Hello Yummy Mummy. Hello Lemon Curd Cookies.


Now I had a LOT of curd so I adapted and twisted the initial recipe and got one of the most lemony-sweet cookies in existence so I said:
“Yeah baby…” (quoting Sir Austin Powers)

Lemon Curd Cookies
Adapted From Yummy Mummy

Makes: 14-15


  • 1/2 cup butter, softened
  • 1/2 cup lemon curd
  • 1 egg
  • 6 tbs white sugar
  • 2 cups plain flour
  • Zest of 1 lemon (optional)
  • 1 tbs lemon juice
  • 1 tsp vanilla essence
  • 1 cup lemon curd frozen until it can be
    rolled into little balls
  • Icing sugar to serve (optional)


  1. Cream together butter and sugar until white and fluffy.
  2. Beat in the egg, vanilla, curd, zest and juice until well blended.
  3. Sift the flour into the bowl and stir in with a wooden spoon until no traces of flour remains. Do not overmix.
  4. Scrape the dough out onto a lightly floured surface and gently half. Wrap each half in plastic wrap and refrigerate for 2 hours minimum.
  5. Preheat oven to 180 degrees C. Let dough come back to room temperature. Line 2 baking trays with baking paper.
  6. Roll out both dough halves to 1/4 inch thickness
  7. Using a small circle cutter, cut out as many circles from each dough as possible
  8. In the centre of 1/2 the circles, place a rolled tsp of lemon curd. Get another circle and use to seal up lemon curd filling. Roll into a ball and flatten very slightly.
  9. Do with all circles.
  10. Bake for 10-15 minutes until edges are browned.
  11. Let cool completely before storing – do not lift up until cooled otherwise the gooey lemon inside will break it in half in a messy manner.



  • Make whole lemon curd recipe from the Lemon
    Meringue Pie
    for whole recipe of these cookies otherwise 1 jar of store-bought
    lemon curd should be sufficient
  • If the bottom feels soft and a little gooey,
    that is just the lemon curd and it is ok
  • If want a crunchier cookie, leave with the
    residual heat of the oven. Take out and leave to cool thoroughly after 15-20
    minutes of residual heating.


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