This was one of the few attempts I made at cookies this year. (I really need to try to do holiday baking this year. We’ll see if I have the time/energy, but I’m at least thinking about it, which is a good sign.

This was the recipe I used to break in my stand mixer (STAND MIXER Y’ALL), and with a combination of lemon curd and white chocolate chip, it’s hard to get better than that. And what better way to start than by making your own lemon curd to make these? I’ll link my recipe in the ingredients list.

Lemon Curd White Chocolate Chip Cookies
Makes at least two batches of cookies


  • 6 T butter at room temperature
  • .5 c white sugar
  • .5 c dark brown sugar
  • 1 egg
  • .25 c lemon curd
  • 1 t lemon zest
  • 1.75 c flour
  • .75 t baking soda
  • dash baking powder
  • pinch salt
  • 1 c white chocolate chips

Preheat your oven to 350. While it warms up, cream your butter and sugars together, and then mix in the egg, lemon curd (making of pics 1-2), and lemon zest (pics 3), followed by the flour, baking powder and soda, and salt. Then, slowly fold in your white chocolate chips (pic 4).

Roll the dough into small balls, and place on your baking sheet (see pic 5 for size). (If you’ve got parchment paper or a silicone baking mat, put that on, but otherwise, straight on the sheet is totally fine.) Bake for about 8 to 12 minutes, until they’re lightly golden brown on the edges (pic 6).

And then enjoy your amazing spring-esque cookies!

It is now officially spring, and I appear to have developed a sudden and intense craving for citrus, particularly lemon. As such, when I had leftover lemons from the limoncello I’m attempting (recipe to come as soon as it finishes infusing, which will likely be early next week), I decided to use them to make a double batch of lemon curd. (There were still enough left over to also make a batch of preserved lemons, recipe also coming soon.)

I can’t wait to use it all.  😀

Lemon Curd
Makes 1 cup of curd


  • 4 T unsalted butter
  • .5 c white sugar
  • zest of 1 lemon
  • .25 c fresh lemon juice (this was about 2.5 meyer lemons)
  • 4 egg yolks

Melt your butter over medium heat. Remove from heat, and whisk in your lemon zest, sugar, and lemon juice. Then, add your yolks in one at a time, whisking until combined. 

Turn your heat back on to medium low and stir constantly until your mixture thickens enough to coat the back of a spoon. Press your mixture through a mesh strainer into a clean jar, and refrigerate. 

And then? Put it on pancakes! In crepes! Eat it straight out of the jar!