Citrus Curd Sandwich Cookies

Looking for the perfect cookies for your afternoon tea or spring celebration? Then add this recipe to your baking list! Nestled between two classic golden cookies, the smooth filling blends the pleasant tartness of lemon and the bright sweetness of orange. They add a touch of tasty class to any occasion.

Prep Time
10 minutes
1 hour 15 minutes chilling time
Bake Time
10 to 12 minutes
Citrus curd cookies on a platter shown with unfinished cookies on a cooling rack and a baking pan and a bowl of citrus curd

Redpath® Golden Yellow Sugar & Redpath® Special Fine Granulated Sugar 2kg

Redpath® Golden Yellow Sugar

Redpath® Golden Yellow Sugar

Light-coloured and just right for baking, the subtle notes of caramel and moist texture make it ideal for allowing delicate flavours to shine through in your creations.

Redpath® Golden Yellow Sugar

Redpath® Special Fine Granulated Sugar 2kg

Redpath® Special Fine Granulated Sugar 2kg

An economically-sized bag of our versatile granulated sugar, it’s ideal for sweetening coffee and tea, baking, preserving, canning, and cooking.

Redpath® Special Fine Granulated Sugar 2kg

Baking sheets x 2

Parchment paper

Scale OR dry measuring cups

Measuring spoons

Medium bowl x 2


Stand mixer with paddle attachment OR large bowl and a hand mixer

Rubber spatula

Plastic wrap

Rolling pin

Round OR fluted cookie cutter (2½ inch)

Round cookie cutter (1 inch)

Wire cooling rack

Fine-mesh sieve

Teaspoon measuring spoon OR piping bag

Small offset spatula

For the citrus curd:
  • 1 curd recipe from “Lime and Lavender Flower Tartlets”
  • Replace lavender with:
  • 2 tsp (4 g) lemon zest, finely grated
  • 2 tsp (4 g) orange zest, finely grated
  • Replace lime juice with:
  • ⅓ cup (83 ml) lemon juice, freshly squeezed
  • ⅓ cup (83 ml) orange juice, freshly squeezed
For the cookies:
  • ⅔ cup (145 g) Redpath® Golden Yellow Sugar, packed
  • 1 tbsp (6 g) lemon zest, finely grated
  • 3 cups (375 g) all-purpose flour
  • ⅓ cup (45 g) cornstarch
  • ½ tsp (3 g) salt
  • ¼ tsp (1 g) baking powder
  • 1 cup (227 g) butter, cubed
  • ¼ cup (30 g) Redpath® Icing Sugar
  • 1 egg
  • 2 tsp (10 ml) pure vanilla extract
Garnish (optional):
  • Redpath® Icing Sugar
For the citrus curd:


Follow the procedure for the curd in the “Lime and Lavender Flower Tartlets.” In Step 2, in place of the lavender, rub the citrus zest (including the 1 tablespoon of lime zest found in the recipe) into the sugar. Replace the lime juice with the lemon and orange juice. Proceed with the directions for the curd.

For the cookies:

Step 1

Preheat oven to 375°F (191°C). Line two baking sheets with parchment paper.

Step 2

In a medium bowl, stir and rub together the Redpath® Golden Yellow Sugar and lemon zest until fragrant. Set aside.

Step 3

In a separate bowl, whisk together flour, cornstarch, salt, and baking powder until well combined, and no lumps remain.

Step 4

In a stand mixer with the paddle attachment, cream together butter, the Redpath® Golden Yellow Sugar mixture, and the Redpath® Icing Sugar on medium speed until completely blended; 3 minutes.

Step 5

Add the egg and vanilla extract mix until fully incorporated into the butter mixture; about 1 minute.

Step 6

On low speed, add half of the dry mixture to the bowl until just combined. Add the remaining flour. Do not overmix; mix until it just forms a dough. Transfer dough onto a flat work surface, divide in half, and form each into a flat disc. Wrap discs in plastic wrap and chill in the fridge; 1 hour.

Step 7

When ready to use, allow dough to come to room temperature; about 5 minutes. Work with one disc of dough at a time.

Step 8

Place dough between 2 sheets of parchment. Roll dough to between ⅛- to ¼-inch thickness. Using a 2½-inch round or fluted cookie cutter, cut out cookies. Divide the number of cookies and transfer an equal amount onto each of the prepared baking sheets spaced about 2 inches apart.

Step 9

With a 1-inch round cutter, cut out a hole in the centre of each cookie on one of the baking sheets. Scraps can be gathered and rerolled, and cut. Place cookies into the fridge to chill before baking; 10 to 15 minutes.

Step 10

Place chilled cookies into the preheated oven for 10 to 12 minutes or until lightly golden in colour. The tops (the cookies with the holes) will likely bake slightly faster.

Step 11

Cool for 5 minutes on the baking sheet. Carefully transfer cookies to a wire cooling rack to cool completely.

To assemble:

Step 1

Place the completely cooled cookies with the cutouts (tops) onto a parchment-lined baking sheet. Dust the tops of the cookies with the Redpath® Icing Sugar using a fine-mesh sieve. Set aside.

Step 2

Place the whole cookies onto a parchment-lined baking sheet with the bottoms facing up.

Step 3

Spoon or pipe about 2 teaspoons of the curd into the centre of each cookie. With a small offset spatula, spread the curd almost to the edges of the cookie, leaving about ¼ inch around the cookie free of curd. Gently press a top over each of the filled cookies.

Step 4

Store any leftovers, layered between parchment paper, in an airtight container in the fridge for up to 5 days. Best to let cookies come to room temperature before eating.

Citrus curd sandwich cookies topped with icing sugar on a white platter on a yellow surface, shown with a bowl of citrus curd