Lemon Poppy Seed Cookies
These buttery poppy seed shortbread cookies are filled with tart and creamy lemon curd. They are simple to make and the perfect spring cookie!
Tips on making this recipe perfectly
Always use fresh lemon juice when possible. Bottled lemon juice is extremely acidic and bitter and will alter the taste of the lemon curd. I used Meyer lemons for this recipe, since they are in season, but regular lemons will also work.
Scoop the dough immediately after it is made while it is still soft, but be sure to chill the scooped dough before baking. Chilling the dough helps the cookies spread less while they are baking.
Cool the cookies before filling them with lemon curd. Even just slightly warm cookies will be enough to melt the curd in the center.
Once the cookies are fully assembled, store in the fridge. The cookies and lemon curd can both be made ahead of time and assembled right before serving.
Special equipment you will need for this recipe
Citrus juicer - this will make it easier and you will get the most juice out of each lemon this way.
Microplane - you will be able to get a nice, fine zest with this tool
Cookie scoop - a scooper makes portioning cookies so much easier, every cookie will be the same size this way.
Piping bags - I like to use disposable piping bags, but piping the lemon curd onto these cookies is much faster and efficient.
Parchment paper - I always use the precut, half sheet pan size sheets. This will ensure the cookies do not stick to the pan.