Description
Delightful Gluten-Free Lemon Curd Cookies bring sunshine to classic dessert traditions with their zesty, tangy charm. Sweet crumbly shortbread meets bright citrus filling, creating a perfect harmony of flavor that promises to enchant anyone seeking a refreshing treat.
Ingredients
Scale
Main Ingredients:
Lemon Curd:
- 3 large egg yolks
- 60 milliliters (¼ cup) freshly squeezed lemon juice
- 100 grams (½ cup) caster or granulated sugar
- 55 grams (½ stick) unsalted butter, cubed
- Zest of 1 organic lemon
- ¼ teaspoon salt
Lemon Cookie Dough:
- 240 grams (2 cups) gluten-free flour blend (without xanthan gum)
- 115 grams (1 stick) unsalted butter, melted and cooled slightly
- 150 grams (¾ cup) caster or granulated sugar
- 2 large eggs
- 30 milliliters (2 tablespoons) freshly squeezed lemon juice
- Zest of 2 organic lemons
Finishing Ingredients:
- 90 grams (¾ cup) powdered sugar (for rolling)
- ½ teaspoon xanthan gum (omit if your flour blend already includes it)
- ½ teaspoon baking powder
- ½ teaspoon vanilla bean paste or 1 teaspoon vanilla extract
Instructions
- Craft the lemon curd by vigorously massaging lemon zest into sugar, releasing aromatic oils and intensifying flavor.
- Incorporate egg yolks and salt, whisking until the mixture transforms into a pale, silky consistency.
- Bring lemon juice to a gentle boil, then meticulously stream into the egg mixture while continuously whisking to prevent curdling.
- Transfer to saucepan, stirring constantly over low heat until the mixture thickens dramatically, approximately 4-5 minutes. Avoid boiling.
- Remove from heat, fold in butter, and optionally strain to eliminate zest fragments. Cover surface directly with plastic wrap and refrigerate until completely cooled.
- Prepare cookie dough by repeating zest-sugar massage technique. Blend melted butter, eggs, lemon juice, and vanilla into a uniform mixture.
- Separately combine dry ingredients, then gently fold into wet ingredients to create a loose, fragrant batter.
- Refrigerate dough for minimum 2 hours to enhance flavor and texture development.
- Preheat oven to 350ºF. Line baking sheets with parchment paper.
- Form dough into 2 tablespoon-sized spheres, rolling generously in powdered sugar for a delicate, crackled exterior.
- Create gentle indentations in cookie centers using a measuring spoon, ensuring even depth.
- Generously fill each depression with vibrant lemon curd.
- Bake 9-12 minutes until edges develop characteristic cracks and curd slightly puffs.
- Allow cookies to rest on baking tray for 5-10 minutes before transferring to wire rack for complete cooling.
- Refrigerate to amplify flavor complexity and achieve optimal textural balance.
Notes
- Zest Technique: Rubbing lemon zest into sugar helps release essential oils, enhancing the citrusy flavor throughout the cookie and curd.
- Cooling Matters: Chilling the dough for at least 2 hours prevents spreading and helps cookies maintain their perfect shape during baking.
- Curd Consistency: Watch the lemon curd carefully while cooking, stirring constantly to prevent scrambling and ensure a smooth, silky texture.
- Storage Tip: These cookies stay fresh in an airtight container for 3-4 days, with flavors intensifying overnight in the refrigerator.
- Prep Time: 2 hours 15 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 172
- Sugar: 15 g
- Sodium: 95 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 75 mg