Gluten-Free Lemon Curd Cookies

Recipe Details

Gluten-Free Lemon Curd Cookies

Prep Time: 1

Cook Time: 25

Chill: 2

Total Time: 3 25

Servings:

Calories: 145kcal

Cost: $12

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Course: Dessert, Snack

Cuisine: American, Gluten-Free

Keyword: gluten free dessert, Gluten-Free Lemon Curd Cookies, lemon cookies, soft cookies, tangy lemon curd

Ingredients

Lemon Curd:

100 g ½ cup superfine sugar for a sweet smooth curd
Zest of 1 lemon organic unwaxed for best flavor
3 large egg yolks room temperature for smooth curd
¼ teaspoon salt balances sweetness
60 g ¼ cup freshly squeezed lemon juice strained to remove seeds
55 g ½ stick unsalted butter cubed for richness and creaminess

Lemon Cookies:

170 g ¾ cup + 2 tablespoon superfine sugar enhances lemon aroma
Zest of 3 lemons organic unwaxed for vibrant flavor
130 g 1 stick + 1 tablespoon unsalted butter melted and cooled adds tenderness
2 large eggs room temperature for smooth batter
35 g 2 ½ tablespoon freshly squeezed lemon juice freshly strained for bright flavor
½ teaspoon vanilla bean paste or 1 teaspoon vanilla extract for depth of flavor
270 g 2 ¼ cups plain gluten-free flour blend ensure blend is free of xanthan gum
½ teaspoon xanthan gum omit if flour blend already contains it helps texture
½ teaspoon baking powder leavening
¼ teaspoon salt enhances flavor
100 g ¾ cup + 1 tablespoon powdered sugar (for rolling dough and preventing stickiness)

Directions

Combine the sugar and lemon zest in a bowl, gently rubbing the zest into the sugar to release its oils.
Whisk in the egg yolks and salt until slightly pale and airy, without using electric mixers.
Warm the lemon juice in a non-metal saucepan just until it begins to boil.
Slowly pour the hot lemon juice into the yolk mixture while stirring continuously.
Return the mixture to low heat, stirring constantly until thick enough to coat the back of a spoon, about 4–5 minutes.
Remove from heat and fold in the butter until fully incorporated.
Strain the curd through a fine mesh sieve into a heatproof container to achieve a smooth consistency.
Cover with plastic wrap pressed against the surface and let cool to room temperature.
In a large bowl, rub the sugar and lemon zest together with your fingertips to release the oils.
Add melted butter, eggs, lemon juice, and vanilla to the sugar mixture, whisking until well blended.
In a separate bowl, whisk the gluten-free flour, xanthan gum, baking powder, and salt together.
Fold the dry ingredients into the wet ingredients with a spatula until a loose, smooth batter forms.
Chill the cookie dough for at least 2 hours in the fridge to firm it up for shaping.
Preheat oven to 350ºF (180ºC) and line two baking sheets with parchment paper.
Scoop out portions of dough with a 2-tablespoon cookie scoop, roll each in powdered sugar to coat evenly, and shape into balls.
Place dough balls on baking sheets, spacing them evenly, about 9 per sheet.
Use a ½-tablespoon spoon to make a shallow indentation in the center of each ball, then fill with a generous teaspoon of cooled lemon curd.
Bake one sheet at a time for 9–12 minutes, until edges crack slightly and centers puff without bubbling.
Allow cookies to cool on the baking sheet for 5–10 minutes before transferring to a wire rack to cool completely.
Store cookies in an airtight container at room temperature for 2–3 days or refrigerate for up to 1 week.

Notes

These lemon curd cookies are tender, zesty, and irresistibly buttery. A perfect treat to brighten your day or impress guests with a delicate, flavorful bite.

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