Lemon whoopie pies are soft lemon cookies filled with tangy lemon cream cheese frosting and lemon curd. They are bursting with tart lemon flavor in every bite!

Would you like to save this?
If you’re a fan of whoopie pies, you’re going to love this lemon version. They’re soft, fluffy, and bursting with bright citrus flavor. Perfect for a cozy afternoon, a springtime picnic, or a fun twist on a birthday treat.
Lemon curd whoopie pies are made with two soft sour cream lemon cookies sandwiched together with a luscious lemon cream cheese frosting in the middle. Bonus points if you add a dollop of homemade or storebought lemon curd in the middle!
My apple whoopie pies have been so popular. I had to create this lemon version!
Jump to:
Why We Love This Recipe
- Easy lemon cookies: The cookies are a no chill recipe and only take 30 minutes to make! They’re full of fresh lemon flavor just like these lemon crinkle cookies.
- Luscious lemon curd: A dollop of zesty lemon curd makes these incredible to bite into!
- Lemon cream cheese frosting: Tangy lemon cream cheese frosting comes together in minutes. It’s the perfect balance of sweet and tart just like the frosting in my blackberry lemon cake!
- Fun treat: These are everything you love about the classic whoopie pies, with a pop of lemony deliciousness in both the cookies and the filling!
Ingredients
Below are useful notes on how to make lemon whoopie pies from scratch.
- Butter: Unsalted butter is part of the rich base for these cookies. We’re also using it in the lemon cream cheese frosting.
- Sour cream– Sour cream adds makes the cookies super soft. If you have leftover sour cream, try my sour cream donuts and sour cream rhubarb coffee cake.
- Lemon zest: We’re using lemon zest in the cookie dough and lemon frosting. The cookies are super lemony just like my lemon and white chocolate cookies!
- Granulated Sugar, Light Brown Sugar: Use granulated sugar and packed light brown sugar for the cookie dough. Make sure your brown sugar is fresh!
- Baking soda: Check the date to make sure it is fresh.
- Powdered Sugar: Powdered sugar makes the frosting sweet. You can also dust the whoopie pies with powdered sugar for a finishing touch.
- Cream cheese: Use room temperature full fat brick style cream cheese for the frosting. Lemon cream cheese makes the best bright and fresh filling. I use a similar frosting in my lemon and blackberry cake!
- Lemon curd (optional): Use homemade or store-bought lemon curd. Lemon curd takes these whoopie pies to the next level! I wrote up a separate recipe including the ingredients and steps needed to make lemon curd.
Substitutions & Variations
- Use this recipe for key lime cookies instead of lemon cookies!
- Swap in the chocolate lemon frosting from my chocolate lemon marble cake in place of the lemon cream cheese frosting.
- For quick whoopie pies, use store-bought lemon curd. Trader Joe’s makes delicious lemon curd. You can also find it in other grocery stores near the fruit preserves.
- Use your favorite fruit jam or jelly instead of lemon curd.
Instructions
Step 1 (Picture 1 above)– Start by making homemade lemon curd if you plan on adding some to the filling. It will need several hours to chill and thicken in the fridge. You could also use store bought lemon curd or just leave it out.
Step 2 (Picture 2 above)– Add the sugars to a bowl. Rub the lemon zest into the sugars. Beat the butter and sugars til combined. Mix in the egg and alternatively add the dry ingredients with the sour cream til combined.
Step 3 (Picture 3 above)– Use a 1.5 to 2 tablespoon cookie scoop to drop the cookies onto the cookie sheet. Place them 2″ apart. Bake at 350 Fahrenheit for 8-10 minutes.
Step 4 (Picture 4 above)– Beat the cream cheese with a mixer on high speed for 1 minute. Add the butter and beat on medium high speed for 1 more minute. Mix in the lemon zest. Reduce speed to low and slowly add powdered sugar til incorporated. Add the salt and mix on medium speed a few more seconds, just until combined.
Step 5 (Picture 5 above)– Use an ice cream scoop, offset spatula, a ziploc bag with a tip snipped off, or a piping bag to frost your pies. Dollop, pipe or spread about 1½ tablespoons of frosting on one half of the whoopie pie. Add a couple of teaspoons of lemon curd in the middle, if using.
Step 6 (Picture 6 above)– Top with another cookie. For best results, refrigerate whoopie pies 30 minutes before serving (optional). Dust with powdered sugar, if you like.
Expert Tips
- Make the lemon curd first, if using. It comes together in about 10 minutes, but needs around 6 hours to chill and thicken in the fridge.
- Lemon curd keeps well in the fridge. Make it in advance so that you have it ready when you make these whoopie pies.
- For quick and easy whoopie pies, use store-bought lemon curd. You can usually find it in most grocery stores near the fruit preserves.
- Allow cookies to cool completely before assembling the whoopie pies.
Recipe FAQs
Whoopie pies are made of two round mound-shaped cookies or pieces of cake with a creamy frosting or sandwiched between them. They’re most commonly chocolate, but they are sometimes made with other flavors.
Use a little of your favorite fruit jam or jelly to instead of lemon curd.
Store lemon whoopie pies in an airtight container in the refrigerator for up to 5 days. Freeze unfrosted cookies in an airtight for up to 3 months. Cream cheese frosting can be stored in the fridge for up to 1 week in an airtight container in the fridge.
More Recipes You’ll Love
Did you try this recipe or any other recipe on my website? Please leave a 🌟 star rating and 📝 comment below.
Don’t forget to tag me on Instagram, Facebook, and Pinterest!
Lemon Whoopie Pies
Ingredients
Lemon Cookies
- ¾ cup unsalted butter
- 2 lemons zested, we're not using the juice
- ¾ cup granulated sugar
- ½ cup light brown sugar
- 1 teaspoon vanilla extract optional
- 1 large egg room temperature
- ½ cup sour cream full fat, room temperature
- 2 ½ cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Lemon Filling
- 6 ounces cream cheese brick style, room temperature
- ¼ cup unsalted butter 4 tablespoons, room temperature
- 1½ cups powdered sugar sifted, plus more for dusting (optional)
- 1 tablespoon lemon zest from 1 medium lemon
- 1 pinch salt
- homemade lemon curd or store bought, optional
Instructions
- Preheat oven to 350 F and line baking sheets with parchment paper.
- In a medium sized mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
- Add the lemon zest and sugars to a large mixing bowl. Rub the zest into the sugar with your fingertips. Add the butter to the sugar. Mix with an electric mixer on medium speed til light and fluffy, about 2 minutes.
- Scrape down the sides of the bowl. Mix in the egg til combined then add the vanilla extract (if using).
- With the mixer on low speed, alternatively add the dry ingredients with the sour cream.
- Use a 1.5 to 2 tablespoon cookie scoop to drop the cookies onto the cookie sheet. Place them 2" apart.
- Bake 8-10 minutes. Let cool on the baking sheet for 10 minutes before then transferring them to a rack. Allow to cool completely before topping with the glaze.
Lemon Filling
- Beat the cream cheese with a mixer on high speed for 1 minute. Add the butter and beat on medium high speed for 1 more minute. Mix in the lemon zest. Reduce speed to low and slowly add powdered sugar til incorporated. Add the salt and mix on medium speed a few more seconds, just until combined.
- Use an ice cream scoop, offset spatula, a ziploc bag with a tip snipped off, or a piping bag to frost your pies. Dollop, pipe or spread about 1½ tablespoons of frosting on one half of the whoopie pie. Add a couple of teaspoons of lemon curd in the middle, if using.
- Top with another cookie. For best results, refrigerate whoopie pies 30 minutes before serving (optional). Dust with powdered sugar before serving, if you like.
Notes
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
Leave a Reply