These meyer lemon and Earl Grey thumbprint cookies are the result of a fortuitous find and a little brainstorming. I was so excited to find meyer lemons this weekend, I knew their sweet tart flavor was destined for greatness. I went through the mental checklist, lemon bars, lemon cake, lemon curd. Curd is always a favorite, but sometimes you want something a little fancier than sneaking spoonfuls from the fridge late at night. An easy cookie sounded nice, no rolling or cutting. Now all that was left was deciding on the flavor profile. A vanilla bean cookie would work, but the floral notes of Earl Grey sounded like the perfect pairing.
I’m so happy with how amazing these meyer lemon and Earl Grey thumbprint cookies came out! They’re creamy and crunchy, sweet and tart, with a light floral aroma throughout. The best part is they come together so easily! The lemon curd takes a little bit of work, but it can be made ahead of time and keeps for weeks. So whenever the mood strikes, I can whip up a batch of these tasty treats to satisfy the craving.
Meyer Lemon and Earl Grey Thumbprint Cookies
- Meyer Lemon Curd
- Zest of two lemons
- 1/2 cup meyer lemon juice 120ml
- 3 whole eggs
- 1/2 cup sugar 200g
- pinch of salt
- 1 stick unsalted butter 113g
- Earl Grey Shortbread
- 1 cup butter 226g
- 1/2 cup powdered sugar 60g
- 2 Tablespoons Earl Grey tea
- Pinch of salt
- 2 cups flour 300g
- extra sugar for decorating
- For the Lemon Curd
- Whisk the eggs and sugar together until fully combined, then add the zest, juice and salt. Over medium low heat, cook the mixture until thick, stirring constantly. To test for doneness, dip a spoon in the curd, then draw a line through the curd. The edges of the line should stay clean without any curd running back into it.
- Remove from the heat and whisk in the butter until fully melted. Cool to room temperature then store in the refrigerator.
- For the Earl Grey Shortbread
- Cream the butter and sugar together until light and fluffy, 3-5 minutes. Add the earl grey and stir to combine, then add all of the flour and a heavy pinch of salt. Mix until the dough just comes together.
- Portion the dough into 1 tablespoon portions using a cookie scoop or a spoon. Dip the dough into sugar if desired. Press your thumb or a round teaspoon measure or the handle of a wooden spoon into the center of the cookie, leaving an indentation. Refrigerate the dough for at least two hours, up to overnight, to allow the tea flavor to bloom in the dough.
- When ready to bake, preheat the oven to 350F. Arrange the cookies on a parchment lined sheet tray. Bake for 10-12 minutes, or until very lightly golden brown.
- Allow the cookies to cool for a few minutes before filling with the meyer lemon curd. Cool completely before serving.
You can also fill the thumbprint cookies with the meyer lemon curd before baking for a sturdier filling that's better for stacking and travel. the baked curd will be a little less tangy compared to the fresh.