When summer calls, it’s time to answer with something sweet, tangy, and undeniably sunny. Enter Summertime Lemon Cookies – soft, chewy treats bursting with zippy lemon flavor and a creamy, velvety center. Made with Happy Egg’s tasty orange yolks, these cookies elevate the classic lemon cookie with a citrusy twist that’s as bright as the sunniest season.

About that Lemon Curd

Happy Egg’s rich, orange yolks are the secret to making the most luscious lemon curd you’ve ever tasted. Each bite of these cookies is a perfect balance of buttery richness and zesty zing. We don’t want to say these lemon cookies are life altering, but with this curd, they kind of are. 

Ingredients

For the Lemon Curd

• 4 large Happy Egg yolks, room temperature

• ½ cup granulated sugar

• ¼ cup lemon juice

• 2 teaspoons lemon zest

• 3 Tablespoons unsalted butter, sliced, room temperature

• Pinch of salt

For the Cookies

• 2 large Happy Eggs, room temperature

• 1⅘ cups all-purpose flour

• ½ cup granulated sugar

• ¾ teaspoon baking powder

• ⅓ teaspoon baking soda

• ¾ teaspoon lemon zest

• 3 Tablespoons vegetable oil

• 2½ Tablespoons lemon juice

• ¼ teaspoon vanilla extract

• Powdered sugar (for coating)

Steps

1. Make the Lemon Curd

1. In a small heatproof bowl, combine sugar and lemon zest. Next, add the Happy Eggs, salt and lemon juice. Whisk it until it’s nice and smooth.

2. Place the bowl over a pot of simmering water (make sure the bottom of the bowl doesn’t touch the water). Keep stirring with a wooden spoon or spatula while it cooks – it’ll thicken up in about 10 minutes. If you’ve got a thermometer, aim for 170℉ (77℃).

3. Once the lemon curd is thick and velvety, take it off the heat and stir in the butter. Set it aside to cool down.

2. Make the Lemon Cookies

1. Preheat your oven to 350℉ (177℃) and line two baking sheets with parchment paper. Don’t skip lining the baking sheet, it makes cleanup so much easier.

2. In a big bowl, mix together the flour, sugar, baking powder, baking soda, and lemon zest. Give it a quick whisk and set it aside for now.

3. In another bowl, whisk together the eggs, vegetable oil, lemon juice, and vanilla extract. Make sure it’s all blended.

4. Pour the wet ingredients into the dry ones and stir it all together until you’ve got a dough.

5. Scoop out the dough with a Tablespoon or a small spoon and roll each scoop into a ball. Roll the dough cookie balls in powdered sugar.

6. Place the balls on the baking sheets and bake for 12 minutes. They’ll be set but still a little soft on top – that’s perfect! Just don’t let them brown.

7. When they’re done baking, take the cookies out of the oven and use the back of a measuring spoon (1½ teaspoon works great) to press a little indentation into the center of each cookie.

8. Spoon about 1½ teaspoons of the cooled lemon curd into each cookie’s center. Let them cool completely before enjoying.

Tips for Success

• Save the egg whites: Don’t toss those extra whites! Use them to whip up a healthy breakfast scramble.

• Short on time? Store-bought lemon curd works in a pinch, but making your own is extra tasty.

• Use fresh lemons: Freshly squeezed juice and zest make all the difference. Skip the bottled stuff!

• Make ahead: Lemon curd can be made up to 10 days in advance and stored in the fridge.