Summer Solstice Sun Cookies with Lemon Curd

Behind the Recipe

These Summer Solstice Sun Cookies with Lemon Curd are sunshine on a plate—cheerful, zesty, and filled with golden lemon flavor. Inspired by the longest day of the year, these cookies bring brightness to your table with a tender buttery base and a luscious lemon curd center. The sunburst design is not only beautiful, but symbolic—perfect for solstice celebrations, garden parties, or simply brightening someone’s day. Whether you’re a seasoned baker or just looking for something fun and rewarding to try in the kitchen, this recipe delivers a balance of sweet and tart, crisp and creamy. You’ll love how they look just as much as how they taste.

Why You’ll Love This Recipe

Bright & Citrusy: Lemon curd brings the sunshine to every bite. Perfect for Summer Parties: Eye-catching and festive for solstice gatherings or summer teas. Make-Ahead Friendly: Lemon curd and cookie dough can be prepped in advance. Soft & Buttery Texture: Melt-in-your-mouth shortbread-style cookie base. Customizable: Use store-bought lemon curd or make it from scratch.

Ingredients

For the Lemon Curd

Egg yolks
Granulated sugar
Fresh lemon juice
Lemon zest
Unsalted butter

For the Cookies

Unsalted butter (softened)
Powdered sugar
Vanilla extract
All-purpose flour
Salt
Cornstarch

Optional Decoration

Powdered sugar for dusting
Candied lemon peel or edible flowers

Instructions

Step 1: Make the Lemon Curd

In a small saucepan, whisk together the egg yolks, sugar, lemon juice, and zest. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon. Remove from heat and stir in the butter until smooth. Transfer to a bowl, press plastic wrap directly on the surface to prevent a skin from forming, and refrigerate until completely cooled.

Step 2: Prepare the Cookie Dough

In a mixing bowl, cream the softened butter and powdered sugar until light and fluffy. Add vanilla extract and beat until combined. In a separate bowl, whisk together the flour, salt, and cornstarch. Gradually add the dry ingredients to the butter mixture, mixing just until a soft dough forms. Shape into a disc, wrap in plastic, and refrigerate for at least 30 minutes.

Step 3: Form the Sun Cookies

Preheat the oven and line baking sheets with parchment paper. Roll out the dough to about 1/4-inch thickness on a floured surface. Use a round cookie cutter to cut out circles, then use a small cutter to make a center hole in half of the cookies. Re-roll scraps as needed to use all the dough. Chill the cutouts on the baking sheet for 10–15 minutes before baking to prevent spreading.

Step 4: Bake

Bake in the preheated oven until just lightly golden on the bottom. Cool completely on a wire rack before assembling.

Step 5: Assemble the Cookies

Spread a small amount of cooled lemon curd on the flat side of a full cookie (without a hole). Top with a cut-out cookie to form a sandwich. Dust the tops with powdered sugar, if desired. Fill the center hole with a dab of lemon curd for the “sun” effect.

Serving Suggestions

Afternoon Tea: Pair with iced tea or sparkling lemonade. Brunch Boards: Add to a brunch grazing table alongside scones and fresh berries. Party Favor: Package in clear bags with sun-themed tags. Picnic Treat: Stack in tins for a sunny addition to your picnic spread.

Tips for Success

Chill Everything: Cold dough and chilled curd are key to keeping your cookies neat and preventing spreading. Don’t Overbake: The cookies should stay pale with barely golden edges to remain soft. Use Fresh Lemons: Bottled juice lacks the zest and vibrancy needed here. Prevent Curd Leaks: Make sure the curd is thick and the cookies are fully cooled before assembling. Store Properly: Once assembled, store in the fridge in a single layer to keep the filling fresh.

Recipe Variations

Orange Sun Cookies: Swap lemon curd for orange curd. Spiced Version: Add a pinch of ginger or cardamom to the dough for warmth. Coconut Lemon: Mix shredded coconut into the dough for texture. Berry Sunshine: Add a spoonful of raspberry or strawberry jam under the lemon curd.

Frequently Asked Questions

1. Can I use store-bought lemon curd?

Yes, high-quality store-bought lemon curd works perfectly if you’re short on time.

2. How do I prevent the cookies from spreading?

Chill the dough after cutting and before baking. Use parchment-lined trays and avoid overhandling.

3. Can I freeze these cookies?

Yes! You can freeze the unassembled cookies or even the whole sandwich cookies. Just separate layers with wax paper.

4. How long does homemade lemon curd last?

It lasts up to one week in the fridge in an airtight container.

5. Can I make the dough ahead of time?

Absolutely. Wrap tightly and refrigerate for up to 3 days or freeze for longer storage.

6. Do I need special cutters for the sun shape?

Nope! Any small round cutter will do for the center. If you want a true sunburst, use a fluted or scalloped cutter.

7. Is this recipe kid-friendly?

Very much so. Kids love to help cut the shapes and fill the centers.

8. What’s the best way to package these for gifting?

Layer in small bakery boxes or cello bags with a ribbon. Keep chilled if gifting with lemon curd.

9. Can I substitute gluten-free flour?

Yes, a 1:1 gluten-free baking blend will usually work well for shortbread-style doughs.

10. What if my lemon curd won’t thicken?

Be patient and use low heat. If needed, add an extra yolk or a touch of cornstarch to help it set.

Conclusion

These Summer Solstice Sun Cookies with Lemon Curd are a joyful tribute to the season’s brightest day. From their glowing centers to their rich, buttery shells, every bite celebrates light, flavor, and the warmth of homemade baking. Whether shared at a summer picnic or gifted in a sunny box, these cookies bring smiles and sunshine wherever they go.

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Watch How To Make Summer Solstice Sun Cookies with Lemon Curd