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