Question 1

Can I make the curd ahead of time?

Accepted Answer

Absolutely! Once the curd is made and cooled, you can transfer it to an airtight container and keep in the fridge for 3-5 days.

Question 2

Why is there no butter in the cookies?

Accepted Answer

When we were developing and testing this recipe, we found that the butter-based cookies were greasy, crunchy, and had an overall unpleasant flavor. Switching to vegetable oil made these cookies soft, chewy, easier to make, and they bake SO much better!

Question 3

Can I make the indentions in the cookies before baking?

Accepted Answer

While you can, you will need to go on and add the curd as well. We tested this recipe both ways and, while it works really well either way, it's a much cleaner/prettier cookie if you make the indentations after baking.

Question 4

Can I make this without lemon curd?

Accepted Answer

Of course! You can fill these cookies with any kind of fruit jam/preserves (we like strawberry jam or raspberry jam).

Question 5

How should I store these cookies?

Accepted Answer

Once these cookies are cooled, they can be stored at room temperature in an airtight container or zip-top bag for up to 3 days. Though, I personally recommend freezing these cookies as they will last much longer!

Since the lemon curd is sticky and very messy if you try to stack it, you will need to freeze the cookies before storing. Place the filled cookies on a parchment lined sheet pan and set the pan in the freezer.

When the cookies are frozen and the curd is set/not sticky, place cookies in a freezer safe zip-top bag or container. If you need to stack the cookies, place a layer of parchment in-between each layer to keep the cookies from sticking to each other. They will keep for 2-3 months!

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