Lime Curd Cookies Recipe

Bringing home lime cookies! For a pie-like flavor, these crispy-edged, chewy-centered cookies are filled with tart and tangy lime curd and graham cracker crumbs.

Lime Curd – 55g or ½ cup granulated sugar – Zest of 3 lime – 120g or ½ cup freshly squeezed lime juice – Pinch fine sea salt – 3 large egg – 57g or ¼ cup unsalted butter cold Lime Sugar Cookie – 226g or 1 cup butter – Zest of 2-3 lime – 200g or 1 cup granulated sugar – 55g or ½ cup powdered sugar – 1 large egg – ½ tsp fine sea salt – 1 tsp pure vanilla extract – ½ tsp baking soda – 390g or 3 cups all purpose flour if using cup measurement, shake the flour in the bag first to loosen it then sprinkle it into the cup measurement and level off the top – ¼ cup ground graham crackers or digestive cookie




Zest limes over sugar in a medium pot. Rub sugar between thumbs and fingers to release oils. Mix in eggs and a pinch of salt. Add lime juice. 

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STEP  1 .

Put butter slices in a bowl. Sieve bowl. Stir often as it thickens over medium-low heat. Remove from heat at 170 F or spoon-thickness.  

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Egg bits and zest should pass through the sieve to get maximum curd. Smooth curd, melt butter. Store in a jar in the fridge for hours or overnight.  

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Almost melt butter in a heatproof bowl. Sugar-lime zest mixture 60 seconds. Add salt and vanilla. 60-second egg mix. Baking soda and flour. Rubber-spatula-fold dough cohesive. Plastically refrigerate bowl. 

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Defrost cookie dough several hours before baking. 1.5–2 tablespoons dough on two prepared pans. Make tiny, deep bowls with each dough ball using your hands and thumbs. 

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Add 1 tablespoon of curd to the ‘bowl’ and squeeze to close but leave some open. Repeat with doughballs. Cover the cookies with ground crackers/cookies, 

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concentrating crumbs at the curd-cookie junction. Prior to baking, freeze cookie trays for 10 minutes. Start oven at 350. Spread cookies 1" apart. 12–14 minutes for golden cookie edges

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-52 Calories -2gFat -6gCarbs -0.57gProtein 

See Also

Pistachio Cheesecake Recipe