If you’re a Lemon Lover, you’ll LOVE these Lemon Curd Shortbread Sandwich Cookies! Delicate, yielding, buttery shortbread is sandwiched together with a generous dollop of deliciously zingy lemon curd to make a gorgeous homemade treat that’s so easy to make and perfect to say thanks or I’m thinking of you.
Why is it so easy? Well, we’re taking a short cut by using shop-bought lemon curd – I have made homemade lemon curd before, but a good shop-bought one is very nearly as delicious, and a lot more cost effective. So these treats are perfect all-round for when you need a thoughtful homebaked gift that doesn’t cost too much to whip up! If you’d prefer to make a homemade version, try this recipe.
You guys know how much I love thinking up amazing ways to customise recipes – so even though I’ve made these sandwich cookies with lemon curd here, let your imagination run free! What about sandwiching them together with nutella, lime curd or using peanut butter and then dipping half the cookie in dark chocolate? Yum!
Shortbread can be a little challenging if you’re not an experienced baker – make sure you allow it to chill (if you need a really last minute dessert, rice krispie treats are always your friend!), flour your surface very well before rolling out, and don’t try to remove the cookies from the baking sheet until they’re stone cold.
- 125g unsalted butter
- 60g golden caster sugar, plus extra to finish
- 180g plain flour
- For the filling: One jar lemon curd (you'll have to eat the rest, which is a burden but we'll get through it! For an emergency snack, spread a teaspoonful onto a plain biscuit)
- For the shortbread: First, preheat your oven to 190C/375F/Gas 5, and line two large baking/cookie trays with parchment paper.
- Combine the very soft unsalted butter with your sugar in a heatproof plastic bowl. If your butter isn't completely, yieldingly soft, give it a brief spin in the microwave (just a few seconds at a time, you don't want it to melt, just be very soft).
- Beat the butter and sugar together, and then sieve in your flour. Mix until everything is combined, and try to resist eating TOO much of the dough at this point! Lay out some clingfilm on your counter and tip the dough onto it, bringing it into a ball with your hands before wrapping securely in wrap. Pop into the fridge for 20-30 minutes to chill.
- On a very generously floured surface, roll out half your shortbread dough using a floured rolling pin until it's about 4mm thick. As you're rolling, move your shortbread around and avoid rolling too long in the same direction as it will stick to the counter. Use a cutter of your choice (mine was round and fluted) to cut out your shortbread and pop onto your baking tray.
- Bake in the middle/bottom (not the top) of your oven for around 10 minutes, just until they're starting to grow slightly golden at the edge. Remove from the oven and leave to cool on the tray for at least 30 minutes before sandwiching the cookies together with a generous tsp of lemon curd.
- Sprinkle with sieved icing sugar. These will keep in an airtight tub for up to 5 days, and taste delicious with a scoop of good vanilla ice cream as well as with a cup of tea.