Today I am sharing one of my favorite cookies of all time, shortbreads. Delicate, buttery and subtly sweet, they are perfect with a cup of tea or coffee for a soothing break from the hassles of a challenging day. But these aren’t ordinary shortbreads, they are Meyer Lemon Shortbread Cookies with Meyer Lemon Curd! Watch out, they are addicting!
I usually only flavor them with vanilla but this time I wanted to add Meyer lemons, the most beautiful lemon and only available for a short time each winter. Meyers are sweeter and more floral than the typical lemon you find in stores. They are smaller, deeper in color, and have a very delicate nearly smooth skin. Each year I wait with bated breath for the first fruits to arrive in stores.
Meyer lemon on the Left and Eureka lemon on the Right
This year I was extremely lucky because one of my friends who has a couple of trees and shared her harvest with me! She handed me a large bag filled with Meyers and I nearly swooned as I smelled their lovely fragrance. Yep, I love them that much! Thank you dear Cathy for your generous gift.
If you haven’t baked with Meyer lemons before, do yourself a favor and buy some. They are my personal favorite for baking and add the most intoxicating flavor and aroma. They are also fabulous in savory dishes, but I usually save the delicate taste for cookies, cakes, breads, and other sweets.
One of man’s greatest culinary creations is citrus curd. It is a creamy, luscious, slightly tart citrus pudding. Lemon is the most common curd but you can make it with any type of citrus – orange, kumquat, grapefruit, lime, etc. It is often served at English teas with cream scones. It is perfectly highlighted in these Meyer Lemon Shortbread Cookies!
Shortbread can range from sandy to creamy and may hit every texture in between. My version is delicate but not particularly sandy and not at all gritty. It is almost as if you take a bite and it immediately melts on your tongue. I’ve tried many shortbread cookies over the years and these are my absolute favorites.
I was a little concerned when I had to convert them to gluten-free, but if anything they are even better! If you are baking with gluten-free flours, using Authentic Foods Superfine flours in your blends makes all the difference! You will never get any grittiness in your baked goods and people will have trouble telling that anything you make is gluten-free!
Lemon curd is the taste of pure happiness for me and I can eat it with a spoon, but when you combine it with these delicate, perfectly buttery cookies, it takes on a whole new level of fabulous! Thank goodness the recipe only makes about 32 cookies because I would eat them all in one sitting.
When The Artist gets up in the morning, he and I are going to have to negotiate to make sure we both get the same number of cookies. Yep, this is one cookie that requires a signed contract so you get your fair share, LOL!
Have a fabulous weekend and make sure you check out all the cookie recipes below the recipe – they are outstanding!
If you try this recipe, let me know! Leave a star rating in the recipe card, comment below, and don’t forget to snap a pic and tag it @theheritagecook on Instagram! Seeing your creations makes my day and I love hearing from you!
Ingredients needed for Meyer Lemon Shortbread Cookies with Meyer Lemon Curd:
- Lemon Curd: egg yolks, lemon juice, lemon zest, sugar, butter
- Cookies: cornstarch, flour, salt, butter, confectioners’ sugar,
- Vanilla, Meyer lemon zest
PRO Tip:
The amount of sugar you use will depend on the sourness of the fruit and how sweet you like your desserts. Taste and make adjustments as needed.
How to make Meyer Lemon Shortbread Cookies with Meyer Lemon Curd:
- Meyer Lemon Curd: Whisk the egg yolks then add the lemon juice, zest and sugar. Whisk until sugar is dissolved. Cook over medium-high heat and bring to a boil. Boil for 1 minutes then reduce the heat and continue cooking, whisking constantly until it thickens and coats the back of a spoon, 10 to 12 minutes. Taste and add more sugar if needed, cooking another minute to dissolve the sugar.
- Remove from the heat and whisk in the butter, one piece at a time, and whisk until completely melted and completely incorporated before adding the next piece.
- Pour the thickened curd into a heatproof bowl and press a piece of plastic wrap directly on the surface to keep a skin from forming, and let cool to room temperature. Refrigerate for about an hour to thoroughly chill.
- Shortbread Cookies: Whisk together the cornstarch, flour, and salt. Set aside.
- Cream the butter then add the sugar and beat well. Add the cornstarch/flour mixture, blending well. Refrigerate the dough for 10 minutes so it is easier to handle.
- Scoop up 2 tbsp size balls of dough, roll between your palms to smooth them and place on parchment-lined baking sheets about 1-inch apart. Dip a glass in water and then in sugar and press each ball to flatten them all. Repeat, moistening and sugaring the glass as needed.
- Use the bottom of a rounded measuring spoon to press in the center of each cookie. This will hold the curd when the cookies are baked.
- Bake at 350°F (177°C) for 10 to 12 minutes or until barely colored at the edges, do not over bake. Cool on the baking sheets for a few minutes then transfer to a wire rack to fully cool.
- Fill and Finish Cookies: When cooled, place back on a parchment-lined baking sheet pan. Fill a piping bag fitted with a round tip with some of the lemon curd. Pipe a small dollop of curd in the center of each cookie. Set aside to firm up the curd slightly.
- To Serve: When ready to serve, transfer cookies to a serving platter. Dust lightly with confectioners’ sugar in a fine wire sieve. Serve immediately.
PRO Tip:
You can use the leftover lemon curd on waffles, toast, and baked goods such as scones. It also makes a fantastic gift for family and friends. If you want you can also use it to fill a small tart crust. Top with whipped cream or a meringue if you like.
Recommended Tools (affiliate links; no extra cost to you):
- Kitchen scale
- Citrus reamer
- Grater/zester
- Nylon/silicone whisk (for nonstick pans)
- Parchment paper sheets for baking sheet pans
- Cookie scoop
Gluten-Free Tips:
Substituting my gluten-free flour blend (recipe link below*) made these cookies even more delicate and delicious! If you are using a different flour blend, follow the directions below for weighing and measuring.
*You can adjust any baking recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup until mounded, level off the top with the back of a knife, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial blends such as Pamela’s All-Purpose Artisan Blend, Bob’s Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices.
You will get the best results by using a digital kitchen scale and weighing your ingredients, especially if you are baking.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Meyer Lemon Shortbread Cookies (Gluten-Free)
I am sharing one of my favorite cookies of all time, shortbreads. Delicate, buttery and subtly sweet, they are perfect with a cup of tea or coffee. But these aren’t ordinary shortbreads, they are Meyer Lemon Shortbread Cookies with Meyer Lemon Curd - watch out, they are addicting!
Ingredients
Meyer Lemon Curd
- 8 large egg yolks (112g)
- 1 cup (237ml) freshly squeezed Meyer Lemon juice
- 2 tsp freshly grated Meyer lemon zest
- 1-1/2 to 1-3/4 cups (297g to 347g) granulated sugar, as needed
- 10 tbsp (141g) chilled butter, cut into cubes
Shortbread Cookies
- 3/4 cup (84g) cornstarch
- 1 cup (120g) gluten-free all-purpose flour blend or all-purpose flour
- 1/2 tsp kosher or sea salt
- 1 cup (2 sticks; 227g) unsalted butter, at room temperature
- 8 tbsp (1/2 cup; 57g) confectioners’ sugar (gluten-free if needed)
- 2 tsp pure organic vanilla extract
- 1 tbsp finely grated Meyer Lemon zest
- Confectioners’ sugar, for dusting
Instructions
- Make the Meyer Lemon Curd: In a 3-quart (2.8 L) saucepan (preferably nonstick), whisk the egg yolks until smooth. Add the lemon juice, zest, and 1-1/2 cups (297g) sugar. Whisk until the sugar has been dissolved. Turn the heat on to medium-high and cook, stirring constantly, until it comes to a full boil. Cook for 1 minute then reduce the heat to medium and continue cooking, whisking constantly, until the mixture thickens and coats the back of a spoon, about 10 to 12 minutes longer.
- You want a tart curd but not so tart that it makes you pucker. Carefully taste the mixture and add more sugar if needed. If you add more, put the pan back on the heat and cook for another minute to make sure the sugar is completely dissolved.
- Remove the saucepan from the heat and whisk in the butter, one piece at a time, waiting until each is completely melted before adding more. After all the butter has been added and melted, whisk until completely incorporated and smooth.
- Pour the thickened curd into a heatproof bowl, press a piece of plastic wrap directly onto the surface (to keep a skin from forming), and let cool to room temperature. Place in the refrigerator and chill until thick, about an hour. The curd will appear solid, but remains soft and pudding-like. The curd will keep up to a week, covered, in the refrigerator if you want to make this ahead.
- If you want to preserve the curd for longer storage, follow the directions here.
- Prepare the Cookies: Preheat oven to 350°F (177°C). Line two baking sheets with parchment paper. In a large bowl, whisk together the cornstarch, flour and salt.
- In the bowl of your stand mixer or a large bowl and using a hand mixer, cream the butter until smooth; add the sugar and mix until combined. Add the cornstarch and flour mixture, blending well. Refrigerate the dough for about 10 minutes to make it easier to handle.
- Divide the dough into pieces of about 2 tbsp of dough each, roll into balls and place on parchment-lined cookie sheets about 1-inch apart. Dip a flat-bottomed glass into water then into granulated sugar and press onto dough to flatten. Repeat moistening and sugaring as needed.
- Use the rounded side of a measuring spoon (I used the tablespoon) and press an indentation into the top of each cookie. This will help make an area to hold the curd once the cookies are baked.
- Bake 10 to 12 minutes or until just barely colored on the edges - do not over bake. Let cookies cool on the baking sheet several minutes before transferring to a wire rack to cool thoroughly.
- If you want to make the dough ahead, you can roll it into a log, wrap with parchment paper and then seal with a layer of plastic wrap. Freeze or refrigerate until ready to bake. Unwrap, slice the log into small disks, roll into balls, and bake as directed above.
- Finish the Cookies: Place the cooled cookies onto a parchment-lined baking sheet. Scoop some of the lemon curd into a piping bag fitted with a round tip. Pipe a small dollop of curd onto the top center of each cookie. Set aside to allow the curd to firm up slightly. If making ahead, place a second baking sheet upside down on top of the cookies and refrigerate. Set out to warm up to room temperature about 30 minutes before serving.
- Alternately, you can sandwich two cookies (without indentations) together with a dollop of lemon curd in between.
- When ready to serve, transfer cookies to a serving platter. Place a tablespoon or two of confectioners’ sugar in a fine wire sieve and tap it over the top of cookies to lightly dust them. Serve immediately.
Recipe found at www.theheritagecook.com
Notes
*You can adjust any recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup without a spout until mounded, level off the top with the back of a knife, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial blends such as Pamela's, Bob's Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices.
You will get the best results by using a digital kitchen scale and weighing your ingredients, especially when you are baking.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Nutrition Information:
Yield:
32Serving Size:
1Amount Per Serving: Calories: 109Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 63mgSodium: 91mgCarbohydrates: 13gFiber: 0gSugar: 6gProtein: 3g
The nutritional information for recipes on this site is calculated by online tools and is merely an estimate.
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This recipe is part of Food Network’s weekly Comfort Food Fest. See the links below for more inspiration and great recipes!
Jeanette’s Healthy Living: Peanut Butter and Jelly Thumbprint Quinoa Oat Cookies
Elephants and the Coconut Trees: French Palmiers
Weelicious: Homemade Oreo Cookies
Napa Farmhouse 1885: Cornmeal Thumbprint Cookies with Chocolate Ganache Filling
Red or Green: Chocolate, Almond and Ginger Cookies
Domesticate Me: Healthy Dark Chocolate Chunk Oatmeal Cookies with Cherries and Sea Salt
Virtually Homemade: Oatmeal Caramel Skillet cookie with Marshmallows and Chocolate
The Sensitive Epicure: Almond Butter Cookies (Gluten-Free)
FN Dish: Cookie Comfort
Welcome! The suggestions here are not intended as dietary advice or as a substitute for consulting a dietician, physician, or other medical professional. Please see the Disclaimers/Privacy Policy page for additional details. Unauthorized use, distribution, and/or duplication of proprietary material from The Heritage Cook without prior approval is prohibited. If you have any questions or would like permission, please contact me. We participate in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. As an Amazon Associate, I earn a small amount from qualifying purchases without any additional cost to you. This page may contain affiliate links. The author makes no claims regarding the presence of food allergens and disclaims all liability in connection with the use of this site. This post was first shared in Feb 2014. The article was updated in 2024.
Radhika Vasanth
Jane, I am in love with these Meyer lemon cookies. You have got me craving for lemon curd now. I am bookmarking this as I am pretty sure my family will love it. Thank you for sharing this wonderful recipe
Jane Bonacci
Thank you Radhika! I love both the lemon curd and the cookies and each are delicious on their own, but together they are out of this world! Thank you for stopping by and taking the time to leave a comment!
Jeanette | Jeanette's Healthy Living
These look like they’d just about melt in your mouth Jane!
Jane Bonacci
You got it Jeanette – these truly do melt in your mouth because of all the butter. There is a reason I only make them occasionally … I want to eat the ALL! 😉
Tanya
I love lemon everything!! These look to pretty to eat though 🙂
Jane Bonacci
You are too kind Tanya, but it only takes one bite for you to quickly give in and eat the entire batch, LOL!
Liz @ Virtually Homemade
I looooove meyer lemons. When I lived in San Francisco I had my very own tree! These are beautiful and I love the gluten free option. My Comfort Food Feast cookie was gluten free too!
Jane Bonacci
Hi Liz – I love your cookie idea and I can’t wait to try them out! Thanks for making a gluten-free option!! I was really lucky to get a bag of lemons from my friend Cathy – so generous to share her wealth – and I knew exactly what I wanted to make with them. Next up is Limoncello!