Gluten-Free Lemon Curd Cookies

Gluten-Free Lemon Curd Cookies are a delightful combination of buttery cookie bases topped with a tangy and luscious homemade lemon curd.

These cookies are light, refreshing, and perfect for any occasion, from tea parties to holiday spreads. Their delicate texture and vibrant citrus flavor make them irresistible for anyone, gluten-free or not!

Kitchen Equipment Needed

• Mixing bowls
• Hand mixer or stand mixer
• Saucepan (for lemon curd)
• Whisk
• Baking sheets
• Parchment paper or silicone baking mat
• Measuring cups and spoons
• Small cookie scoop or teaspoon

Ingredients Overview

• Gluten-Free Flour Blend: Ensures a tender, crumbly cookie base without gluten.
• Lemon Juice and Zest: Brings bright citrus flavor to the cookies and curd.
• Butter: Adds richness and a soft texture. Use dairy-free butter for a dairy-free option.
• Eggs: Essential for binding the dough and making the lemon curd creamy.
• Sugar: Balances the tartness of the lemon and sweetens the cookie base.

Ingredients

For the Lemon Curd

• 1/2 cup fresh lemon juice (about 2 lemons)
• Zest of 1 lemon
• 3 large eggs
• 1/2 cup granulated sugar
• 6 tablespoons unsalted butter (or dairy-free alternative), cubed

For the Cookie Base

• 1 cup gluten-free all-purpose flour blend (with xanthan gum)
• 1/4 cup almond flour
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter (or dairy-free alternative), softened
• 1 teaspoon vanilla extract
• Pinch of salt

Step-by-Step Instructions

Make the Lemon Curd

1. In a saucepan, whisk together the lemon juice, zest, eggs, and sugar until smooth.
2. Place the saucepan over medium heat and add the cubed butter.
3. Stir continuously until the mixture thickens, about 5-7 minutes. Do not let it boil.
4. Remove from heat and strain through a fine-mesh sieve into a bowl.
5. Cover with plastic wrap, pressing it directly onto the surface, and refrigerate until firm (about 1 hour).

Make the Cookie Base

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a mixing bowl, beat the butter and sugar together until light and fluffy. Add the vanilla extract and mix until combined.
3. In a separate bowl, whisk together the gluten-free flour blend, almond flour, and salt. Gradually mix into the wet ingredients until a dough forms.
4. Scoop small balls of dough (about 1 tablespoon each) and place them on the prepared baking sheet. Use your thumb or the back of a spoon to make an indentation in the center of each ball.

Assemble and Bake

1. Fill each cookie indentation with a small spoonful of chilled lemon curd.
2. Bake for 10-12 minutes or until the edges of the cookies are lightly golden.
3. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Recipe Tips

• Prevent Sticky Dough: If the dough is too sticky to handle, chill it in the refrigerator for 20 minutes.
• Lemon Curd Alternatives: Store-bought lemon curd can be used for convenience.
• Make It Dairy-Free: Use dairy-free butter in both the curd and cookie dough.

What to Serve With This Recipe

• A cup of hot tea or coffee to complement the tangy lemon.
• Fresh berries for a vibrant presentation.
• A dollop of whipped cream for an extra indulgent touch.

Frequently Asked Questions

Can I make the lemon curd ahead of time?
Yes, lemon curd can be made up to a week in advance and stored in the refrigerator.

Can I freeze these cookies?
Yes, freeze the cookies (with or without curd) in an airtight container for up to 3 months.

What’s the best gluten-free flour to use?
A gluten-free all-purpose blend with xanthan gum works best for structure and texture.

Serving Suggestions

Serve Gluten-Free Lemon Curd Cookies as part of a dessert tray, or pair them with a light sorbet for a refreshing dessert.

Ingredients

Lemon Curd

Fresh lemon juice, lemon zest, eggs, granulated sugar, unsalted butter

Cookie Base

Gluten-free flour blend, almond flour, granulated sugar, butter, vanilla extract, salt

Instructions

1. Prepare the lemon curd by whisking together lemon juice, zest, eggs, and sugar in a saucepan over medium heat. Stir until thickened and refrigerate.
2. Mix cookie dough ingredients, form into balls, and create indentations.
3. Fill with lemon curd and bake until golden.

Gluten-Free Lemon Curd Cookies

Gluten-Free Lemon Curd Cookies are a delightful combination of buttery cookie bases topped with a tangy and luscious homemade lemon curd.

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Equipment

• Mixing bowls 
• Hand mixer or stand mixer
• Saucepan (for lemon curd)
• Whisk
• Baking sheets
• Parchment paper or silicone baking mat
• Measuring cups and spoons
• Small cookie scoop or teaspoon

Ingredients

  

• 1/2 cup fresh lemon juice about 2 lemons
• Zest of 1 lemon
• 3 large eggs
• 1/2 cup granulated sugar
• 6 tablespoons unsalted butter or dairy-free alternative, cubed
• For the Cookie Base
• 1 cup gluten-free all-purpose flour blend with xanthan gum
• 1/4 cup almond flour
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter or dairy-free alternative, softened
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

 

• Prepare the lemon curd by whisking together lemon juice, zest, eggs, and sugar in a saucepan over medium heat. Stir until thickened and refrigerate.
• Mix cookie dough ingredients, form into balls, and create indentations.
• Fill with lemon curd and bake until golden.