Lemon Sandwich Cookies with Pink Lemon Curd

Lemon Sandwich Cookies with Pink Lemon Curd The old proverb goes “April showers brings May flowers.” Except it hasn’t been a very rainy April by us and considering I devote a lot of weekend time to cooking, I’ve had a bit of guilt staying indoors so much during this unusually beautiful April.

#SundaySupper is having our own April showers this week, not of the liquid variety but one where we shower you with fabulous recipes for a bridal shower or even a Spring Sunday brunch at home.

Lemon Sandwich Cookies with Pink Lemon Curd If you remember a couple of weeks ago, I came across those fabulous pink lemons and made some delicious curd out of them. My immediate thought while making the curd was that this needed to be sandwiched in between two soft sugar cookies.

Well, let me tell you what I wanted in my mind did not happen in reality when I baked them.  For starters yours truly ran out of sugar (gasp!) so my written recipe is less than what I actually baked with and second, lemon curd is slippery! Do you see the cookie in the photo above on it’s side?  It does not want to stay together!

Lemon Sandwich Cookies with Pink Lemon Curd I love experimenting in the kitchen and creating new recipes and while I had some missteps while baking it certainly didn’t make anything less delicious, just a little different.   Do you ever have one of those days in the kitchen?

Lemon Sandwich Cookies with Pink Lemon Curd #SundaySupper
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    For the cookies:
  • 2 tablespoons lemon juice
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 1/4 cups granulated white sugar
  • 2 large eggs, room temperature
  • 1 tablespoon lemon zest
  • For the filling:
  • Pink Lemon Curd


  1. Pre-heat your oven to 350 degrees F. and line two baking sheets with parchment paper or a silpat.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
  3. Using a stand mixer or hand mixer, beat together the butter and sugar until light and airy about 3 minutes.
  4. Scrape down the sides and beat in the lemon zest and juice and then the eggs one at a time until well combined.
  5. Mix in the flour in two parts, careful not to over mix.
  6. Scoop the dough out on the prepared baking sheets in 1 1/2 tablespoon sized balls and bake for 10 minutes - you want the edges to turn a light golden brown.
  7. Remove and cool completely on a wire rack.
  8. Flip half the cookies over and spoon 2 teaspoons of lemon curd on the flat side, top with another cookie and press together.
  9. Keep the cookies refrigerated in an airtight container for up to 5 days.
Recipe Type: Cookies, Fruit

Lemon Sandwich Cookies with Pink Lemon Curd For more great #SundaySupper recipes check out the list below!


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42 thoughts on “Lemon Sandwich Cookies with Pink Lemon Curd

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  7. Renee

    Oh yes, I’ve had those days in the kitchen. Forgot to get ingredients or it doesn’t turn out as expected. In the end as long as it tastes good then it is a winner. Your cookies sure do look like a winner to me.

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  16. Wendy (The Weekend Gourmet)

    Every time I bake, it’s one of “those days” in the kitchen! As long as it’s delish, I look for a good angle for my shots and then we eat away. I adore lemon, so I would love these cookies! Looking forward to meeting on Friday!!

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  19. Diana @GourmetDrizzles

    If it helps… one time I left out the eggs in 6 quiches, while working at a B&B lol! I was in tears when my quiche didn’t seem to rise, right! It happens to us all, but the coolest thing is that we adapt, and in your case, these look incredible!!!

  20. Jaime

    These look so good, nevermind them not sticking together. In fact, I would be tempted to dunk it in that luscious pink lemon curd and then it eat like an ‘oreo’. Yum!!!

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