Gluten Free Lemon Curd Cookies

Gluten Free Lemon Curd Cookies

from theloopywhisk.com
205 min
16 servings

These are THE BEST lemon cookies you’ll ever make. They’re perfectly zesty, buttery and so tender that they simply melt in your mouth, and they’re baked with generous dollop of tangy, creamy lemon curd in the centre. And in addition to their incredible flavour, they look gorgeous as well! If you love lemon desserts, you need to try this one.

Ingredients

  • 100 g (½ cup) caster/superfine or granulated sugar
  • zest of 1 lemon ((Ideally, use organic unwaxed lemons.))
  • 3 US large/UK medium egg yolks, room temperature
  • ¼ tsp salt
  • 60 g (¼ cup) freshly squeezed lemon juice
  • 55 g (½ stick) unsalted butter, cubed
  • 150 g (¾ cup) caster/superfine or granulated sugar
  • zest of 2 lemons ((Ideally, use organic unwaxed lemons.))
  • 115 g (1 stick) unsalted butter, melted and cooled until warm
  • 2 US large/UK medium eggs, room temperature
  • 30 g (2 tbsp) freshly squeezed lemon juice
  • ½ tsp vanilla bean paste ((or 1 tsp vanilla extract))
  • 240 g (2 cups) plain gluten free flour blend
  • ½ tsp xanthan gum ((Omit if your gluten free flour blend already contains xanthan gum.))
  • ½ tsp baking powder
  • ¼ tsp salt
  • 90 g (¾ cup) powdered/icing sugar, for rolling the cookies before baking

Directions

  1. 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. 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. 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. 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.