Gluten-Free Lemon Curd Cookies

Gluten-Free Lemon Curd Cookies Recipe

If you’re a fan of bright, tangy flavors and soft, melt-in-your-mouth cookies, these Gluten-Free Lemon Curd Cookies are a must-try. Combining a zesty lemon cookie base with a luscious homemade lemon curd filling, these cookies are the perfect balance of sweet and tart. They’re not only gluten-free but also incredibly delicious, making them an ideal treat for everyone, whether you follow a gluten-free diet or not. Let’s dive into this refreshing and delightful recipe!

Ingredients

Lemon Curd:

• 100 g (½ cup) caster/superfine or granulated sugar
• Zest of 1 lemon (Ideally, use organic unwaxed lemons.)
• 3 US large/UK medium 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, use organic unwaxed lemons.)
• 115 g (1 stick) unsalted butter, melted and cooled until warm
• 2 US large/UK medium 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 gluten-free flour blend already contains xanthan gum)
• ½ tsp baking powder
• ¼ tsp salt
• 90 g (¾ cup) powdered/icing sugar, for rolling the cookies before baking

Directions

Lemon Curd:

1. Prepare Your Tools:
   • To avoid a metallic aftertaste, use non-metal utensils and cookware, such as a glass or ceramic bowl, a rubber spatula, and a non-metal saucepan.
2. Combine Sugar and Zest:
   • In a bowl, combine the sugar and lemon zest. Rub the zest into the sugar with your fingertips to release the essential oils, enhancing the lemon flavor.
3. Mix Egg Yolks:
   • Add the egg yolks and salt to the lemon-sugar mixture. Whisk until the mixture is slightly fluffy and pale yellow.
4. Heat Lemon Juice:
   • In a saucepan, heat the lemon juice over medium-high heat until it just begins to boil.
5. Temper the Egg Mixture:
   • Gradually pour the hot lemon juice into the egg yolk mixture, whisking constantly to prevent curdling.
6. Cook the Curd:
   • Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens and coats the back of a spoon (about 4-5 minutes). Do not let it boil.
7. Incorporate the Butter:
   • Remove from heat and stir in the cubed butter until fully melted. For a smoother finish, strain the lemon curd through a fine mesh sieve to remove the zest (optional).
8. Cool the Curd:
   • Transfer the lemon curd to a bowl and cover with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming. Let it cool completely to room temperature. (You can make the lemon curd ahead of time and refrigerate it until needed.)

Lemon Cookie Dough:

1. Combine Sugar and Zest:
   • In a large bowl, combine the sugar and lemon zest. Rub the zest into the sugar with your fingertips to enhance the lemony aroma.
2. Mix Wet Ingredients:
   • Add the melted butter, eggs, lemon juice, and vanilla to the sugar mixture, whisking until well combined.
3. Prepare Dry Ingredients:
   • In a separate bowl, whisk together the gluten-free flour blend, xanthan gum, baking powder, and salt.
4. Combine Dry and Wet Ingredients:
   • Gradually add the dry ingredients to the wet mixture, stirring with a wooden spoon or rubber spatula until a smooth, batter-like dough forms. The dough will be very soft and sticky, so don’t add more flour.
5. Chill the Dough:
   • Chill the dough in the refrigerator for at least 2 hours or overnight. Chilling the dough helps it firm up and makes it easier to handle.

Assembling & Baking the Cookies:

1. Preheat the Oven:
   • Preheat your oven to 350ºF (180ºC) and line two large baking sheets with parchment paper.
2. Portion and Roll Dough:
   • Using a 2-tablespoon cookie scoop, portion out the dough and drop each scoop into a bowl of powdered sugar. Roll the dough in the sugar, then shape it into a ball with your hands.
3. Create Indents:
   • Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart. Use a ½-tablespoon measuring spoon to create an indent in the center of each dough ball, pressing only halfway through.
4. Fill with Lemon Curd:
   • Fill each indent with about 1 teaspoon of lemon curd.
5. Bake the Cookies:
   • Bake one sheet at a time for 9-12 minutes, until the cookies have spread, cracked around the edges, and the lemon curd is slightly puffed but not bubbling.
6. Cool and Serve:
   • Allow the cookies to cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely. These cookies are delicious at room temperature but are especially delightful when chilled.

Storage: Store any leftovers in the fridge to keep the lemon curd fresh.

Additional Information

• Prep Time: 30 minutes
• Cooking Time: 9-12 minutes per batch
• Total Time: 3 hours (including chilling time)
• Calories: 150 kcal per cookie
• Servings: 16 cookies

Tips for Perfect Gluten-Free Lemon Curd Cookies

• Room Temperature Ingredients: Make sure your eggs and butter are at room temperature for easier mixing and better texture.
• Zesting: Use organic, unwaxed lemons if possible to avoid any pesticide residues in the zest.
• Chilling: Don’t skip the chilling step. It’s crucial for ensuring the dough is firm enough to handle and bake properly.

These Gluten-Free Lemon Curd Cookies are a delightful combination of tangy lemon curd and soft, lemon-infused cookies. Perfect for spring gatherings, afternoon tea, or simply as a treat to brighten your day, they’re sure to be a hit with anyone who tries them. Happy baking!

Gluten-Free Lemon Curd Cookies

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• Author: Dulcia
• Total Time: 3 hours (including chilling time)
• Yield: 16 1x

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Description

These Gluten-Free Lemon Curd Cookies combine the bright, zesty flavor of fresh lemons with a buttery, melt-in-your-mouth cookie base. The soft, delicate texture of the cookies perfectly complements the tangy, smooth lemon curd filling, making each bite a delightful burst of flavor. The powdered sugar coating adds a touch of sweetness and a beautiful contrast to the vibrant lemon curd.

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Ingredients

Scale 1x2x3x

Lemon Curd:
100 g (½ cup) caster/superfine or granulated sugar
Zest of 1 lemon (Ideally, use organic unwaxed lemons.)
3 US large/UK medium 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, use organic unwaxed lemons.)
115 g (1 stick) unsalted butter, melted and cooled until warm
2 US large/UK medium 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 gluten-free flour blend already contains xanthan gum)
½ tsp baking powder
¼ tsp salt
90 g (¾ cup) powdered/icing sugar, for rolling the cookies before baking

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Instructions

Lemon Curd:
To avoid a metallic aftertaste in the lemon curd, use non-metal utensils and cookware, such as a glass or ceramic bowl, a rubber spatula, and a non-metal saucepan.
In a bowl, combine the sugar and lemon zest, rubbing the zest into the sugar with your fingertips to release the essential oils.
Add the egg yolks and salt to the lemon-sugar mixture and whisk until the mixture is slightly fluffy and pale yellow.
In a saucepan, heat the lemon juice over medium-high heat until it just begins to boil.
Gradually pour the hot lemon juice into the egg yolk mixture, whisking constantly to prevent curdling.
Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon (about 4-5 minutes). Do not let it boil.
Remove from heat and stir in the cubed butter until fully melted.
Strain the lemon curd through a fine mesh sieve to remove the zest for a smooth finish (optional).
Transfer the lemon curd to a bowl and cover with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming. Let it cool completely to room temperature. (You can make the lemon curd ahead of time and refrigerate it until needed.)
Lemon Cookie Dough:
In a large bowl, combine the sugar and lemon zest, rubbing the zest into the sugar with your fingertips to enhance the lemony aroma.
Add the melted butter, eggs, lemon juice, and vanilla, whisking until well combined.
In a separate bowl, whisk together the gluten-free flour blend, xanthan gum, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, stirring with a wooden spoon or rubber spatula until a smooth, batter-like dough forms. The dough will be very soft and sticky, so don’t add more flour.
Chill the dough in the refrigerator for at least 2 hours or overnight.
Assembling & Baking the Cookies:
Preheat your oven to 350ºF (180ºC) and line two large baking sheets with parchment paper.
Using a 2-tablespoon cookie scoop, portion out the dough and drop each scoop into a bowl of powdered sugar. Roll the dough in the sugar, then shape it into a ball with your hands.
Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.
Use a ½-tablespoon measuring spoon to create an indent in the center of each dough ball, pressing only halfway through.
Fill each indent with about 1 teaspoon of lemon curd.
Bake one sheet at a time for 9-12 minutes, until the cookies have spread, cracked around the edges, and the lemon curd is slightly puffed but not bubbling.
Allow the cookies to cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely.
These cookies are delicious at room temperature but are especially delightful when chilled. Store leftovers in the fridge.

• Prep Time: 30 minutes
• Cook Time: 9-12 minutes per batch

Nutrition

• Calories: 150