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Gluten Free Lemon Curd Cookies Recipe

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★★★★★

4.8 from 133 reviews

These Gluten Free Lemon Curd Cookies combine a tangy, creamy lemon curd center with soft, buttery lemon-flavored cookies rolled in powdered sugar. Perfectly delicate and aromatic, these cookies are ideal for lemon lovers seeking a gluten-free treat with a balance of sweet and tart flavors. The cookie dough is chilled before baking to prevent spreading, resulting in beautiful cracked edges and a smooth, luscious lemon curd filling.

Ingredients

Scale

Lemon Curd:

  • 100 g (½ cup) caster/superfine or granulated sugar
  • Zest of 1 lemon (preferably organic, unwaxed)
  • 3 large egg yolks (US large/UK medium), 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 (preferably organic, unwaxed)
  • 115 g (1 stick) unsalted butter, melted and cooled until warm
  • 2 large eggs (US large/UK medium), 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 (e.g. Doves Farm Freee)
  • ½ tsp xanthan gum (omit if flour blend contains xanthan gum)
  • ½ tsp baking powder
  • ¼ tsp salt
  • 90 g (¾ cup) powdered/icing sugar, for rolling the cookies before baking

Instructions

  1. Prepare the Lemon Curd: Use non-metal utensils and a non-metal saucepan to avoid metallic taste. Combine sugar and lemon zest in a bowl, rubbing zest into sugar with fingertips to release oils. Whisk in egg yolks and salt until pale and slightly fluffy. In a saucepan, heat lemon juice until just boiling, then slowly drizzle into egg mixture while stirring to temper yolks. Return mixture to low heat and cook with constant stirring until thickened, about 4-5 minutes, avoiding boiling. Remove from heat and stir in cubed butter until melted. Strain through a fine mesh sieve (preferably plastic or silicone) to remove zest. Transfer to container and cover with plastic wrap touching the surface. Cool completely to room temperature or refrigerate for up to 2 days.
  2. Make the Lemon Cookie Dough: In a large bowl, rub lemon zest into sugar with fingertips. Add melted butter, eggs, lemon juice, and vanilla, whisking until combined. In another bowl, whisk gluten free flour blend, xanthan gum, baking powder, and salt. Stir dry ingredients into wet until a loose, batter-like dough forms. Do not add extra flour. Chill dough in the fridge for at least 2 hours or overnight to firm up and improve baking stability.
  3. Preheat Oven and Prepare Baking Sheets: Position oven rack in the middle and preheat to 350ºF (180ºC). Line two large baking sheets with parchment paper. If only using one sheet, cool completely between batches.
  4. Shape and Coat Cookies: Use a 2-tablespoon scoop to portion dough. Roll each portion in powdered sugar until fully coated to prevent sticking, then roll into a round ball. Place cookie balls spaced about 2 inches apart on baking sheets, about 8 per sheet.
  5. Create Indents and Fill: Press an indent halfway through each cookie ball using a ½-tablespoon measuring spoon, not piercing through completely. Fill each indent generously with about 1 teaspoon of lemon curd.
  6. Bake the Cookies: Bake one tray at a time at 350ºF (180ºC) for 9-12 minutes, until cookies have spread, cracked edges appear, and lemon curd is puffed but not bubbling. Keep remaining cookie dough refrigerated until baking.
  7. Cool the Cookies: Let cookies cool on the baking sheet for 5-10 minutes as they are delicate when hot, then transfer to a wire rack to cool completely. These cookies are delicious warm or at room temperature, but taste best chilled from the fridge.
  8. Storage: Store cooled cookies in an airtight container at room temperature for 2-3 days, or refrigerate up to 1 week. Lemon curd leftover can be refrigerated in an airtight container up to 10 days.

Notes

  • Use non-metal utensils and cookware for lemon curd to prevent off-flavors.
  • Chilling the dough is essential to handle it easily and prevent cookies from spreading too much.
  • The cookie dough is intentionally loose and soft before chilling; do not add more flour.
  • Fill cookies gently without piercing through the dough to hold curd in place.
  • Cookies are fragile when hot; handle carefully after baking.
  • Use organic unwaxed lemons if possible for best flavor and zest quality.
  • For flour blends without xanthan gum, add ½ tsp for structure.

Keywords: gluten free lemon cookies, lemon curd cookies, lemon dessert, gluten free dessert, homemade lemon curd, lemon cookie recipe

Find it online: https://victoriablair.com/gluten-free-lemon-curd-cookies-recipe/