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Indulge in the zesty delight of these Gluten Free Lemon Curd Cookies! Perfectly tangy, sweet, and utterly irresistible, these cookies are a must-try for anyone craving a burst of citrus flavor without the gluten.
I first discovered the magic of lemon curd cookies during a summer trip to the countryside. The bright, sunny flavors instantly transported me back to those warm, lazy afternoons. Now, I’m thrilled to share this gluten-free version with you, ensuring everyone can enjoy this delightful treat!
Get ready to whip up a batch of these Gluten Free Lemon Curd Cookies that will leave your taste buds dancing!
What to Expect
- Time: Approximately 30 minutes (plus chilling time)
- Difficulty: Moderate
Before You Begin
Before diving into the recipe, ensure you have all your ingredients measured and ready. Use organic unwaxed lemons for the best flavor, and make sure your eggs and butter are at room temperature. Chilling the dough is crucial, so plan ahead!
Ingredients You’ll Need
| Lemon Curd | Quantity |
|---|---|
| Caster/superfine or granulated sugar | 100 g (½ cup) |
| Zest of 1 lemon (Ideally, use organic unwaxed lemons.) | 1 lemon |
| US large/UK medium egg yolks, room temperature | 3 |
| Salt | ¼ tsp |
| Freshly squeezed lemon juice | 60 g (¼ cup) |
| Unsalted butter, cubed | 55 g (½ stick) |
| Lemon Cookies | Quantity |
|---|---|
| Caster/superfine or granulated sugar | 150 g (¾ cup) |
| Zest of 2 lemons (Ideally, use organic unwaxed lemons.) | 2 lemons |
| Unsalted butter, melted and cooled until warm | 115 g (1 stick) |
| US large/UK medium eggs, room temperature | 2 |
| Freshly squeezed lemon juice | 30 g (2 tbsp) |
| Vanilla bean paste (or vanilla extract) | ½ tsp (or 1 tsp) |
| Plain gluten free flour blend | 240 g (2 cups) |
| Xanthan gum (Omit if your gluten free flour blend already contains xanthan gum.) | ½ tsp |
| Baking powder | ½ tsp |
| Salt | ¼ tsp |
| Powdered/icing sugar, for rolling the cookies before baking | 90 g (¾ cup) |
Step-by-Step Guide
- Prepare the Lemon Curd: In a bowl, rub the sugar and lemon zest together with your fingertips. Add the egg yolks and salt, then mix until slightly fluffy. Heat the lemon juice until it just boils, then slowly drizzle it into the egg mixture while stirring constantly. Return the mixture to the saucepan and cook over low heat, stirring constantly, until thickened. Remove from heat, stir in the butter, and strain through a fine mesh sieve. Cover with plastic wrap and cool completely.
- Make the Cookie Dough: In a large bowl, rub the sugar and lemon zest together. Add the melted butter, eggs, lemon juice, and vanilla, then whisk until combined. In a separate bowl, whisk together the gluten-free flour, xanthan gum, baking powder, and salt. Add the dry ingredients to the wet ingredients and mix until smooth. Chill the dough for at least 2 hours.
- Assemble and Bake: Preheat the oven to 350ºF (180ºC) and line baking sheets with parchment paper. Scoop out portions of the dough, roll them in powdered sugar, and shape into balls. Place on the baking sheets, make an indent in the center of each, and fill with lemon curd. Bake for 9-12 minutes or until the edges are cracked and the curd is slightly puffed. Allow to cool before serving.
Pointers for Perfection & How to Store
For the best results, ensure your lemon curd is smooth and creamy by straining it properly. Chilling the dough is essential for easy handling and perfect cookie shape. Store your Gluten Free Lemon Curd Cookies in an airtight container at room temperature for 2-3 days or in the fridge for up to a week. For more delicious gluten-free treats, check out this Gluten Free Lemon Blueberry Cheesecake Bars recipe!
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Gluten Free Lemon Curd Cookies: Easy GF Desserts
- Total Time: 100
- Yield: 16 cookies 1x
- Diet: Gluten Free
Description
These Gluten-Free Lemon Curd Cookies are the ultimate treat for lemon lovers. Featuring a soft, melt-in-the-mouth lemon cookie base rolled in powdered sugar and filled with a tangy, creamy homemade lemon curd. They are the perfect balance of sweet and tart, and naturally gluten-free.
Ingredients
— The Lemon Curd —
3 large egg yolks (room temperature)
100 g (½ cup) granulated sugar
Zest of 1 lemon
60 g (¼ cup) freshly squeezed lemon juice
¼ teaspoon salt
55 g (½ stick) unsalted butter, cubed
— The Cookies —
150 g (¾ cup) granulated sugar
Zest of 2 lemons
115 g (1 stick) unsalted butter, melted and slightly cooled
2 large eggs (room temperature)
30 g (2 tablespoons) freshly squeezed lemon juice
½ teaspoon vanilla paste (or extract)
240 g (2 cups) plain gluten-free flour blend
½ teaspoon xanthan gum (omit if your blend already has it)
½ teaspoon baking powder
¼ teaspoon salt
— Assembly —
90 g (¾ cup) powdered sugar (icing sugar), for coating
Instructions
1. Make the Curd: In a heatproof bowl, whisk together the egg yolks, sugar, lemon zest, lemon juice, and salt. Place the bowl over a saucepan of simmering water (double boiler) and cook, whisking constantly, for about 7–10 minutes until thickened. Remove from heat and whisk in the cubed butter until smooth. Cover with plastic wrap touching the surface and chill in the fridge completely.
2. Prep Cookie Dough: In a large bowl, rub the lemon zest into the granulated sugar with your fingertips until fragrant. Whisk in the melted butter, eggs, lemon juice, and vanilla until smooth.
3. Add Dry Ingredients: Add the gluten-free flour, xanthan gum, baking powder, and salt. Stir until a soft dough forms. Cover and chill the dough in the fridge for at least 1–2 hours (this is crucial for handling).
4. Preheat: Preheat your oven to 350°F (180°C) and line two baking sheets with parchment paper.
5. Shape & Roll: Scoop the chilled dough into balls (about 1 tbsp each). Roll each ball generously in the powdered sugar to coat completely.
6. Bake: Place the balls on the baking sheet about 2 inches apart. Bake for 10–12 minutes. The cookies should look crackled and set but still soft.
7. Indent & Fill: Immediately after removing from the oven (while still hot), use the back of a rounded teaspoon to gently press an indentation into the center of each cookie. Fill each indentation with a teaspoon of the chilled lemon curd.
8. Cool: Allow the cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
Notes
Flour Blend: Use a high-quality ‘measure-for-measure’ gluten-free flour blend that contains rice flour and starches for the best texture.
Dairy-Free Option: Substitute the butter with a vegan butter block in both the curd and the cookies.
Storage: Store these cookies in an airtight container in the refrigerator for up to 3 days due to the curd filling.
- Prep Time: 30
- Cook Time: 12
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 18
- Sodium: 60
- Fat: 8
- Saturated Fat: 4
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 26
- Fiber: 1
- Protein: 2
- Cholesterol: 45
Your Burning Questions Answered!
- Can I use a different gluten-free flour blend?
- Yes, but ensure it’s a 1:1 substitute and adjust the xanthan gum as needed.
- How do I know when the lemon curd is thick enough?
- It should coat the back of a spoon thickly without dripping.
Can I freeze the cookie dough?
Absolutely! Freeze the dough balls before baking and add a few extra minutes to the baking time.
Dig In & Enjoy!
These Gluten Free Lemon Curd Cookies are a burst of sunshine in every bite. Whether you’re enjoying them warm from the oven or chilled from the fridge, they’re sure to become a favorite. For more delicious ideas, follow me on Pinterest.