Lemon Drop Cookies
These buttery cookies filled with homemade lemon curd are the perfect Spring treat! Serve these Lemon Drop Cookies with your Easter dinner, a Spring baby shower or a delicious treat for a weeknight dessert.
The lemon curd in these cookies taste similar to Lemon Drops. Do you remember those lemon shaped candies? They are so delicious, and give you that little punch of sour right behind your ear. You know what I mean, when it’s so sour it makes you twinge a little. But so delicious you can’t stop eating them!
These cookies start with a basic butter cookie. A simple mixture of butter, flour, an egg yolk, vanilla, and salt. Instead of sugar, I used Truvia Baking Blend, it’s a sugar substitute blend of zero-calorie Truvia natural sweetener and sugar then packaged in a product that’s designed for easy, at-home baking. It also can be substituted for sugar in any recipe by simply using half as much Truvia Baking Blend as you would sugar.
The Homemade Lemon Curd has lemon juice and zest from 2 lemons, eggs, butter, and again Truvia to cut back on the calories. This time though I used Truvia Spoonable Natural Sweetener. The lemon curd does pack a punch of flavor, so you can certainly add a little more Truvia to suit your taste.
The mixture is cooked on the stove and comes together in about 10 minutes. The key to know when it’s done is when the curd sticks to the back of the spoon. It should be thick, but not too thick.
You may also like these low calorie Spring Desserts.
Lemon Berry Cheesecakes | Tangy Lime Bars | Meyer Lemon & Strawberry Pie
Light Blueberry Muffins | Cinnamon Pecan Quick Bread | Simple Berry Cobbler
Lemon Drop Cookies
Buttery cookies filled with homemade lemon curd
Ingredients
Cookies
- 1/2 cup Butter, softened (real butter, not margarine)
- 2 tablespoons Truvia Baking Blend
- 1 Egg Yolk
- 1 teaspoon Vanilla
- 11/4 cup Flour
- 1/4 teaspoon Salt
Lemon Filling
- Juice & grated rind of 2 large lemons
- 1/2 cup Truvia Spoonable Natural Sweetener
- 2 eggs, beaten
- 2 Tablespoons Butter, melted
Instructions
Cookies
- Preheat oven to 325 degrees.
- Combine butter, Truvia Baking Blend, egg yolk and vanilla in large bowl, beat until well mixed.
- Add flour and salt, beat well.
- Shape dough into 1 inch balls.
- Place on greased or parchment paper lined cookie sheet.
- Make indentation in center of each cookie with thumb or back of spoon.
- Bake for 10 – 12 minutes or until lightly golden.
- Remove from cookie sheets and let cool.
Lemon Filling
- When grating lemon, be careful not to get any white part, it’s bitter.
- Combine all ingredients in a small saucepan on stove
- Simmer until thickened, about 10 minutes or until mixture sticks to the back of a spoon, chill.
- Spoon a small amount of filling onto the cookie and sprinkle with a dusting of powdered sugar if desired
- You may have some filling leftover over
Try one of these recipes using Truvia Spoonable, Truvia Baking Blend or Truvia Brown Sugar Blend…
- Blueberry Orange Bread
- Hot Cocoa Cookies
- Chocolate Peanut Butter Oatmeal Cookies
- Cinnamon Pecan Quick Bread
- Pumpkin Pie Fudge
- Homemade Caramel Sauce
- Baked Apple Recipe
- Hard Raspberry Lemonade
- White Chocolate Fudge
- Lemon Berry Cheesecakes
- Sugar Free Fresh Squeezed Lemonade
- Light Blueberry Muffins
- Simple Berry Cobbler
- Cherry Vanilla Fudge
- Meyer Lemon & Strawberry Pie
- Banana Walnut Bread: Starbucks Copycat Recipe
- Tangy Lime Bars
- Cotton Candy Fudge
- Banana Bread Cobbler
- Graham Cracker Log
- How to make Brown Sugar
- Pumpkin Bars with Cream Cheese Frosting
- Cherry Almond Bars
- Red Velvet Cupcake Bites
- Pink Velvet Cupcakes
- Double Chocolate Cupcakes
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these look amazing. so if i want to use sugar i just double the amounts of truvia
Hi Marie, yes you would use 4 tablespoons of granulated sugar in the cookies, and 1 cup of granulated sugar in the lemon curd.
Happy Baking!
-Liz
Be still my heart
Do they need to be kept in the frig how long will they keep
Hi Mary, yes the cookies need to be kept in the refrigerator because of the lemon curd. If you leave the cookies and curd separate until you are ready to serve or several hours before, then they will last about a week in an airtight container in the fridge.
-Liz
Just wondering if these cookies can be frozen. Just made a batch, but Christmas is 2 weeks away.
.
Hi Pat, you could freeze the cookie part, and then add the lemon filling when you are ready to serve them. I wouldn’t freeze them with the filling in them.
Happy Baking!
~Liz
I know this is a Truvia-sponsored recipe, so I feel almost guilty for asking, but I am unable to ingest any of the sugar substitutes. If I were to make the full sugar recipe, would I just double the amount of Truvia that you’re using? They look so amazing and if I can adapt them, I MUST!!! Lemon is my favorite!
Hi Allison-
Here is the conversion chart from Truvia: https://www.truvia.com/recipes/conversion-charts
Hope this helps!
Thank you so much, Madeline!!
The conversion chart looks a little confusing, so I did a bit more research. You are correct- just use double the amount of sugar! So for every 1 cup of Truvia you use 2 cups of sugar : ) Good luck!
love lemon and lemon curd and all cakes lemony
will try them
one thisn why not put the recipe in pounds and ounces, or ,grams.
Hi Billy, we have been talking about adding the option of grams. Here in the US we don’t use them, so I would need to figure out a program that would convert them for us.
~Liz
These cookies look beautiful! Love that tangy lemon filling! What a great use for Truvia 🙂
Thanks so much!
~Liz
These do look delicious and just in time for Easter weekend.