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Gluten Free Lemon Curd Cookies Recipe

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4.7 from 293 reviews

These Gluten Free Lemon Curd Cookies feature a zesty, fragrant lemon curd center encased in tender, soft gluten free cookies with a sweet powdered sugar coating. The recipe uses simple ingredients to create a bright and refreshing treat perfect for those avoiding gluten, balancing creamy lemon curd with aromatic zest in every bite.

Ingredients

Scale

Lemon Curd:

  • 100 g (½ cup) caster/superfine or granulated sugar
  • Zest of 1 lemon (preferably organic unwaxed)
  • 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 (preferably organic unwaxed)
  • 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 (e.g., Doves Farm Freee)
  • ½ tsp xanthan gum (omit if flour blend contains it)
  • ½ tsp baking powder
  • ¼ tsp salt
  • 90 g (¾ cup) powdered/icing sugar, for rolling cookies before baking

Instructions

  1. Prepare lemon curd: Rub lemon zest into sugar with your fingertips in a non-metal bowl to release oils. Whisk egg yolks and salt into the sugar mixture until slightly fluffy. Heat lemon juice in a non-metal saucepan over medium-high heat until just boiling. Slowly drizzle the hot lemon juice into the egg mixture while whisking constantly to temper eggs. Return mixture to saucepan and cook on low heat, stirring constantly for 4-5 minutes until thick enough to coat the back of a spoon, avoiding boiling. Remove from heat, stir in cubed butter until melted. Strain through a fine non-metal sieve to remove zest, if desired. Cover with plastic wrap directly on surface to avoid skin, cool to room temperature or refrigerate.
  2. Make cookie dough: Rub lemon zest into sugar in a large bowl using fingertips. Add melted butter, eggs, lemon juice, and vanilla; whisk well to combine. Whisk gluten free flour blend, xanthan gum, baking powder, and salt together separately, then add to wet ingredients and mix with wooden spoon or rubber spatula until a smooth, loose batter-like dough forms. Chill dough for at least 2 hours or overnight to firm up and prevent cookies from spreading during baking.
  3. Assemble and bake cookies: Preheat oven to 350ºF (180ºC) and line baking sheets with parchment paper. Using a 2-tablespoon scoop, portion dough and roll each portion in powdered sugar until coated. Shape into balls and place 8 per baking sheet with spacing. Using a ½-tablespoon spoon, make an indentation halfway through each ball. Fill each indentation with about 1 generous teaspoon of lemon curd. Bake one sheet at a time for 9-12 minutes until cookies spread and crack slightly at edges and curd is puffed but not bubbling. Keep remaining dough chilled. Cool cookies on baking sheet 5-10 minutes before transferring to wire rack to cool completely. Cookies are best chilled before serving.
  4. Storage: Store cookies in an airtight container at room temperature for 2-3 days or in the fridge for up to 1 week. Lemon curd can be refrigerated in airtight container for up to 10 days.

Notes

  • Minimize contact with metal tools to avoid metallic aftertaste in lemon curd; use glass, ceramic, silicone, or wooden utensils instead.
  • Rubbing zest into sugar releases more essential oils, enhancing lemon flavor.
  • Do not add more flour if dough is loose; this texture is intentional for soft cookies.
  • Chilling dough is essential to prevent cookies from spreading too much during baking and helps handling sticky dough.
  • Use a cookie scoop and powdered sugar coating to handle sticky dough easily and form smooth balls.
  • Do not overbake; lemon curd should puff slightly but not bubble to maintain creamy texture.
  • Cookies are delicate when warm; allow cooling before moving and consider chilling for best texture.
  • If you lack xanthan gum in your gluten free blend, add ½ tsp for structure.

Keywords: gluten free, lemon curd, lemon cookies, lemon zest, soft cookies, gluten free dessert, citrus cookies

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