Introduction

These Gluten Free Lemon Curd Cookies are soft, aromatic, and bursting with fresh lemon flavor. They combine a tender cookie base with a creamy lemon curd center, perfect for those who love bright, tangy treats without gluten. Enjoy them warm, chilled, or at room temperature for a delightful dessert or snack.

A close-up view of several round yellow cookies with a sunken center filled with smooth, bright orange jelly; each cookie has a cracked, powdered sugar-coated outer layer with a rough, crumbly texture, resting on a white marbled surface. The cookies are spaced out, showing some powdered sugar crumbs scattered around. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Lemon Curd:

100 g (½ cup) caster/superfine or granulated sugar
Zest of 1 lemon (ideally organic unwaxed)
3 large egg yolks, room temperature
¼ tsp salt
60 g (¼ cup) freshly squeezed lemon juice
55 g (½ stick) unsalted butter, cubed

Lemon Cookies:

150 g (¾ cup) caster/superfine or granulated sugar
Zest of 2 lemons (ideally organic unwaxed)
115 g (1 stick) unsalted butter, melted and cooled until warm
2 large 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 (without xanthan gum)
½ tsp xanthan gum (omit if your blend already contains it)
½ tsp baking powder
¼ tsp salt
90 g (¾ cup) powdered/icing sugar, for rolling

Instructions

Make the lemon curd: In a glass or ceramic bowl, combine sugar and lemon zest. Rub the zest into the sugar with your fingertips to release oils. Add egg yolks and salt, whisking briefly until slightly fluffy and paler in color.
Heat the lemon juice: In a non-metal saucepan, warm the lemon juice over medium-high heat until just boiling. Slowly drizzle the hot lemon juice into the egg yolk mixture, whisking constantly to temper the eggs.
Cook the lemon curd: Return the mixture to the saucepan and cook over low heat, stirring constantly, until thickened and coating the back of a spoon (about 4-5 minutes). Avoid boiling or bubbling.
Finish lemon curd: Remove from heat and stir in the cubed butter until melted. Strain through a fine, non-metal sieve if desired for a smooth finish. Transfer to a bowl, cover tightly with plastic wrap touching the surface, and cool to room temperature. Refrigerate if making ahead.
Prepare cookie dough: In a large bowl, rub lemon zest into sugar. Add melted butter, eggs, lemon juice, and vanilla; whisk until combined. In another bowl, mix gluten free flour, xanthan gum, baking powder, and salt. Add dry ingredients to wet and stir until smooth and batter-like. Do not add extra flour.
Chill dough: Refrigerate dough for at least 2 hours or overnight to firm up and prevent spreading during baking.
Preheat and prepare baking sheets: Set oven rack to middle position and preheat oven to 350ºF (180ºC). Line two baking sheets with parchment paper.
Shape cookies: Using a 2-tablespoon scoop, portion dough, then roll each piece in powdered sugar to coat. Shape into balls and place 8 per baking sheet, spacing well apart.
Create indent and fill: Press a ½-tablespoon measuring spoon halfway into the center of each dough ball to make an indent. Fill each with about 1 generous teaspoon of lemon curd.
Bake: Bake one sheet at a time for 9-12 minutes, until cookies have spread, cracked around edges, and lemon curd is slightly puffed but not bubbling. Keep the other sheet chilled until ready to bake.
Cool: Let cookies cool on the baking sheet for 5-10 minutes, then transfer to a wire rack to cool completely. These cookies are delicious warm but especially good chilled.

Tips & Variations

Use organic unwaxed lemons for the best zest aroma and flavor.
Minimize contact with metal utensils and bowls when making lemon curd to avoid a metallic aftertaste.
Do not add extra flour to the cookie dough; it should be soft and batter-like.
Chilling the dough is essential to prevent cookies from spreading too much.
If desired, skip straining the lemon curd for a more textured filling.
You can make the lemon curd up to 2 days in advance and store in the refrigerator.

Storage

Store the gluten free lemon curd cookies in an airtight container at room temperature for 2-3 days or in the refrigerator for up to 1 week. Leftover lemon curd can be kept in an airtight container in the fridge for up to 10 days. Reheat cookies gently if desired, but they are best enjoyed chilled or at room temperature.

How to Serve

The image shows a baking tray lined with parchment paper holding eight round cookies. Each cookie has two layers: the outer layer is pale yellow with a cracked powdered sugar coating giving it a rough texture, and the inner layer is a smooth, bright yellow filling sitting in a shallow indentation at the center. In the background, there is a white bowl with a white spoon covered in the same bright yellow filling, a white cup and saucer, and a white plate holding more cookies, all placed on a white marbled surface. The lighting is soft and natural, highlighting the texture and colors of the cookies. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of gluten free flour?

Yes, you can substitute regular all-purpose flour if you don’t need the cookies to be gluten free. Use the same quantity and omit the xanthan gum.

Why should I avoid metal utensils when making the lemon curd?

Metal contact can cause the lemon curd to develop a slight metallic taste. Using glass or ceramic bowls and non-metal utensils helps preserve the pure, fresh lemon flavor.