Description
Soft, buttery cookies filled with tangy homemade lemon curd. These gluten-free lemon curd cookies are perfect for tea time, gifting, or treating yourself with a little sunshine in dessert form.
Ingredients
Units
Scale
For the Lemon Curd
- 100 g (1/2 cup) caster or granulated sugar
- Zest of 1 lemon
- 3 large egg yolks, room temperature
- 1/4 tsp salt
- 60 g (1/4 cup) freshly squeezed lemon juice
- 55 g (1/4 stick) unsalted butter, cubed
For the Lemon Cookies
- 150 g (3/4 cup) caster or granulated sugar
- Lemon CookiesZest of 2 lemons
- 115 g (1 stick) unsalted butter, melted and cooled
- 2 large eggs, room temperature
- 30 g (2 tbsp) freshly squeezed lemon juice
- 1/2 tsp vanilla bean paste or 1 tsp vanilla extract
- 240 g (2 cups) plain gluten-free flour blend
- 1/2 tsp xanthan gum (omit if in flour blend)
- 1/2 tsp baking powder
- 1/4 tsp salt
- 90 g (3/4 cup) powdered sugar, for rolling
Instructions
- Combine sugar and lemon zest in a bowl. Rub together until fragrant.
- Add egg yolks and salt. Whisk until slightly thickened.
- Warm lemon juice until steaming and slowly whisk into egg mixture.
- Transfer mixture to saucepan, cook on low heat for 4–5 mins, stirring constantly, until thickened.
- Remove from heat and stir in cubed butter until smooth.
- Optional: strain the lemon curd for an ultra-smooth texture.
- Press plastic wrap directly on curd surface and let cool completely.
- Rub lemon zest into sugar again for cookies.
- Whisk in melted butter, eggs, lemon juice, and vanilla until smooth.
- In another bowl, whisk flour, xanthan gum, baking powder, and salt.
- Combine wet and dry ingredients to form a sticky dough. Don’t add extra flour.
- Cover and chill dough for at least 2 hours or overnight.
- Preheat oven to 350°F (180°C) and line baking sheets with parchment.
- Scoop 2 tbsp of dough, roll in powdered sugar, and shape into balls.
- Use a ½ tbsp measure to press a well into each ball.
- Spoon 1 tsp of cooled lemon curd into each indent.
- Bake for 9–12 minutes until edges crack slightly and curd is set.
- Cool on baking sheet for 10 mins before transferring to a rack.
Notes
Chill dough for best texture. Avoid metal when making lemon curd to prevent off flavors. Store in an airtight container: 2–3 days at room temp, or up to 1 week refrigerated. Serve cold for a custard-like texture or warm briefly before eating.
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 12g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 35mg
