I recently had an afternoon with the kids baking these gluten free lemon curd cookies , and it’s become a sweet tradition in our home. These cookies are refreshing and tangy, perfect for a sunny day in Manhattan. The combination of the lemon curd and the cookie base will have your family reaching for seconds!
Feel free to explore more gluten-free options with our delicious Gluten-Free Beignets .
Why you’ll love this recipe
These cookies are a delightful mix of sweet and tart, all while being gluten free! They’re soft, with a melt-in-your-mouth texture that’s so satisfying. Plus, the process of making homemade lemon curd brings a sense of accomplishment. It’s an engaging activity you can enjoy with the family while ensuring everyone gets their dessert fix.
Ingredients
- 100 g (½ cup) caster/superfine or granulated sugar
- Zest of 1 lemon
- 3 US large/UK medium egg yolks
- ¼ tsp salt
- 60 g (¼ cup) freshly squeezed lemon juice
- 55 g (½ stick) unsalted butter, cubed
- 150 g (¾ cup) caster/superfine or granulated sugar
- Zest of 2 lemons
- 115 g (1 stick) unsalted butter, melted and cooled until warm
- 2 US large/UK medium eggs
- 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
- ½ tsp xanthan gum
- ½ tsp baking powder
- ¼ tsp salt
- 90 g (¾ cup) powdered/icing sugar
Step-by-step instructions
- To prepare the lemon curd, add the sugar and lemon zest to a bowl and rub the zest into the sugar with your fingertips.
- Add the egg yolks and salt to the lemon-sugar and mix until slightly fluffy.
- In a saucepan, cook the lemon juice over medium-high heat until it just comes to a boil.
- Slowly drizzle the hot lemon juice into the egg yolk-sugar mixture, mixing constantly.
- Return the mixture to the saucepan and cook over low heat with constant stirring until thickened, about 4-5 minutes.
- Remove from heat and stir in the butter until melted.
- Pass the lemon curd through a fine-mesh sieve and pour it into a bowl or heat-proof container. Cover with plastic wrap in contact with the surface and allow to cool completely.
- For the cookie dough, add the sugar and lemon zest to a large bowl and rub the zest into the sugar.
- Add the melted butter, eggs, lemon juice, and vanilla, whisking well until combined.
- In a separate bowl, whisk together the gluten-free flour blend, xanthan gum, baking powder, and salt, then add to the wet ingredients.
- Mix until smooth, keeping the dough loose and sticky.
- Chill the cookie dough in the fridge for at least 2 hours or overnight.
- Preheat the oven to 350ºF (180ºC) and line baking sheets with parchment paper.
- Scoop out portions of cookie dough with a cookie scoop, roll in powdered sugar, and place onto the baking sheets.
- Make an indent in each cookie dough ball and fill with about 1 teaspoon of lemon curd.
- Bake for 9-12 minutes until cookies have spread and cracked edges. Let cool on the baking sheet for 5-10 minutes before transferring to a wire rack.
Recipe tips & variations
Remember to chill the dough, as this helps the cookies maintain their shape when baking. If you want to experiment, try adding a bit of poppy seeds for extra crunch and flavor. You can also substitute lemon curd with lime or orange curd for a different citrus twist.
Storage & reheating
These cookies can be stored in an airtight container at room temperature for about 2-3 days. If you need them to last longer, place them in the fridge for up to a week. Bring back that just-baked feel by warming them slightly in the oven at a low temperature before serving.
FAQs
Yes, you can prepare the dough and lemon curd a day in advance. Store the dough in the fridge and the curd in an airtight container until ready to bake.
You can omit xanthan gum if your gluten-free flour blend already includes it, or use a substitute like guar gum.
Absolutely, these cookies freeze well. Place them in an airtight container or freezer bags, separating layers with parchment paper. Thaw in the fridge or at room temperature before serving.
Recipes you may like
- Discover a cozy option with our Creamy Gluten-Free Potato Soup for Cozy Nights In .
- Dive into the warmth of a Classic Minestrone Soup with Gluten-Free Noodles .
- Try something different with our light and fluffy Gluten-Free Beignets .
Gluten Free Lemon Curd Cookies
- Total Time: 2 hours 32 minutes
- Yield: 24 cookies 1x
- Diet: Gluten Free
Description
Delicious gluten free lemon curd cookies that are sweet, tangy, and perfect for a sunny day.
Ingredients
- 100 g caster/superfine or granulated sugar
- Zest of 1 lemon
- 3 US large/UK medium egg yolks
- 1/4 tsp salt
- 60 g freshly squeezed lemon juice
- 55 g unsalted butter, cubed
- 150 g caster/superfine or granulated sugar
- Zest of 2 lemons
- 115 g unsalted butter, melted and cooled until warm
- 2 US large/UK medium eggs
- 30 g freshly squeezed lemon juice
- 1/2 tsp vanilla bean paste (or 1 tsp vanilla extract)
- 240 g plain gluten free flour blend
- 1/2 tsp xanthan gum
- 1/2 tsp baking powder
- 1/4 tsp salt
- 90 g powdered/icing sugar
Instructions
- To prepare the lemon curd, add the sugar and lemon zest to a bowl and rub the zest into the sugar with your fingertips.
- Add the egg yolks and salt to the lemon-sugar and mix until slightly fluffy.
- In a saucepan, cook the lemon juice over medium-high heat until it just comes to a boil.
- Slowly drizzle the hot lemon juice into the egg yolk-sugar mixture, mixing constantly.
- Return the mixture to the saucepan and cook over low heat with constant stirring until thickened, about 4-5 minutes.
- Remove from heat and stir in the butter until melted.
- Pass the lemon curd through a fine-mesh sieve and pour it into a bowl or heat-proof container. Cover with plastic wrap in contact with the surface and allow to cool completely.
- For the cookie dough, add the sugar and lemon zest to a large bowl and rub the zest into the sugar.
- Add the melted butter, eggs, lemon juice, and vanilla, whisking well until combined.
- In a separate bowl, whisk together the gluten-free flour blend, xanthan gum, baking powder, and salt, then add to the wet ingredients.
- Mix until smooth, keeping the dough loose and sticky.
- Chill the cookie dough in the fridge for at least 2 hours or overnight.
- Preheat the oven to 350ºF (180ºC) and line baking sheets with parchment paper.
- Scoop out portions of cookie dough with a cookie scoop, roll in powdered sugar, and place onto the baking sheets.
- Make an indent in each cookie dough ball and fill with about 1 teaspoon of lemon curd.
- Bake for 9-12 minutes until cookies have spread and cracked edges. Let cool on the baking sheet for 5-10 minutes before transferring to a wire rack.
Notes
- Chill the dough to help the cookies maintain their shape when baking.
- Experiment by adding poppy seeds for extra crunch and flavor.
- Substitute lemon curd with lime or orange curd for a different citrus twist.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 35mg