Gluten Free Lemon Curd Cookies
Ingredients
- 100 g caster/superfine or granulated sugar
½ cup
- zest of 1 lemon)
(Ideally, use organic unwaxed lemons.
- 3 US large/UK medium egg yolks
room temperature
- ¼ tsp salt
- 60 g freshly squeezed lemon juice
¼ cup
- 55 g unsalted butter
cubed, ½ stick
- 150 g caster/superfine or granulated sugar
¾ cup
- zest of 2 lemons)
(Ideally, use organic unwaxed lemons.
- 115 g unsalted butter
melted and cooled until warm, 1 stick
- 2 US large/UK medium eggs
room temperature
- 30 g freshly squeezed lemon juice
2 tbsp
- ½ tsp vanilla bean paste)
(or 1 tsp vanilla extract
- 240 g plain gluten free flour blend
2 cups
- ½ tsp xanthan gum)
(Omit if your gluten free flour blend already contains xanthan gum.
- ½ tsp baking powder
- ¼ tsp salt
- 90 g powdered/icing sugar
for rolling the cookies before baking, ¾ cup
Directions
- 1
It's best to minimise contact with metal when preparing the lemon curd to prevent it from developing a metallic aftertaste. Therefore, I don't recommend using a metal bowl, metal utensils (such as a metal whisk) or a metal/metal-coated saucepan.Instead, use a glass or ceramic bowl, a rubber spatula or a wooden spoon, and a non-metal saucepan such as one with a ceramic coating.
- 2
Add the sugar and lemon zest to a large bowl, and use your fingertips to rub the zest into the sugar. Tip: This helps to release more essential oils from the zest, and it will make your cookies even more lemony and aromatic.
- 3
Adjust the oven rack to the middle position, pre-heat the oven to 350ºF (180ºC) and line two large baking sheets with parchment/baking paper.Tip: You will bake the cookies in two batches, so you can line two baking sheets if you have them on hand. Otherwise, just re-use the same baking sheet, but make sure to cool it completely before you place the next batch of unbaked cookies onto it.
- 4
The gluten free lemon curd cookies keep well in an airtight container at room temperature for 2-3 days, or in the fridge for up to about 1 week.
Gluten Free Lemon Curd Cookies
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About this Recipe
Craving a bright, zesty dessert that's both elegant and utterly delicious? These Gluten Free Lemon Curd Cookies are an absolute triumph, delivering that coveted melt-in-your-mouth tenderness with a burst of tangy lemon flavor.
Why These Lemon Curd Cookies Work
What truly sets these lemon cookies apart is the generous dollop of creamy lemon curd baked right into their center. This perfect pairing of a buttery, tender cookie and a rich, tangy filling creates an irresistible contrast in every bite. They're not just incredibly flavorful; their beautiful appearance makes them a standout for any occasion.
What to Expect
You'll discover a cookie that is perfectly zesty, rich, and so tender it practically dissolves on your tongue. The bright, concentrated lemon flavor from the curd provides a delightful tang that balances the sweetness of the cookie dough, creating a harmonious dessert experience. This naturally gluten-free treat offers a sophisticated flavor profile that lemon lovers will adore, combining a delicate texture with a vibrant taste.
Customization & Variations
To ensure the best flavor, always opt for organic, unwaxed lemons when zesting. For the vanilla component, feel free to use vanilla extract if you don't have vanilla bean paste on hand—just double the amount. Remember to check your gluten free flour blend; if it already includes xanthan gum, you can omit the extra ½ teaspoon. The recipe calls for caster/superfine or granulated sugar in the dough, and powdered/icing sugar for rolling, providing flexibility with pantry staples.
Serving & Context
These gorgeous lemon curd cookies are perfect for spring gatherings, afternoon tea, or as a delightful finish to any meal. Serve them as a treat alongside a cup of coffee or a chilled glass of lemonade for a truly refreshing experience.