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Lime Curd Cookies

Lime Curd Cookies: Tangy Treats with a Graham Cracker Twist

Delightful Lime Curd Cookies combining tart lime curd with a chewy center and crisp edges, perfect for any dessert table.
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Prep Time 30 minutes
Cook Time 14 minutes
Chill Time 4 hours
Total Time 4 hours 44 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 1 cup Granulated Sugar Essential for balancing the tartness of the lime curd.
  • 1/2 cup Cold Unsalted Butter Keeps the cookies chewy.
  • 2 large Eggs Let them reach room temperature for better mixing.
  • 2 cups All-Purpose Flour Forms the cookie structure.
  • 1 teaspoon Baking Soda Helps the cookies to rise.
  • 1/2 teaspoon Sea Salt Enhances flavor.
  • 1 cup Powdered Sugar Adds a soft sweetness.
  • 1 teaspoon Pure Vanilla Extract Brightens the flavors.
For the Lime Curd
  • 2 tablespoons Lime Zest Prefer fresh over bottled.
  • 1/2 cup Fresh Lime Juice Crucial for that tangy kick.
  • 1/2 cup Granulated Sugar Balances the acidity of the limes.
  • 1/4 teaspoon Sea Salt Enhances overall flavor.
For the Topping
  • 1 cup Ground Graham Crackers Adds texture reminiscent of pie crust.

Equipment

  • mixing bowl
  • saucepan
  • Whisk
  • baking sheet
  • parchment paper
  • wire rack
  • Thermometer

Method
 

Step-by-Step Instructions
  1. Prepare Lime Curd: Combine granulated sugar and lime zest in a bowl, rub together until fragrant. Whisk in eggs and a pinch of sea salt. Pour in fresh lime juice and transfer to a saucepan. Heat over medium-low until thickened (165-170°F). Strain and refrigerate.
  2. Make Cookie Dough: Melt cold unsalted butter until nearly melted. Stir in sugars and lime zest until well combined. Mix in egg until incorporated. Gradually fold in flour and baking soda until smooth.
  3. Chill Dough: Cover dough with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  4. Shape Cookies: Slightly soften dough after chilling, scoop portions and roll into balls. Press thumb into center to form a bowl shape.
  5. Fill and Freeze: Fill each cookie bowl with about 1 tablespoon of lime curd, sprinkle graham cracker crumbs on top. Freeze for 10 minutes.
  6. Bake: Preheat oven to 350°F. Space cookies on parchment-lined baking sheet. Bake for 12-14 minutes until edges are golden, but centers remain soft.
  7. Finish: Cool cookies on baking sheet for 5 minutes. Grate additional lime zest on top while warm. Transfer to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 23gProtein: 2gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 75mgPotassium: 60mgSugar: 10gVitamin A: 300IUVitamin C: 2mgCalcium: 15mgIron: 0.5mg

Notes

Use fresh lime juice and zest for best flavor. Don’t rush the chilling process.

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