Gluten Free Lemon Curd Cookies Recipe

Introduction

These gluten free lemon curd cookies combine tangy, creamy lemon curd with soft, aromatic lemon cookies. They offer a delightful balance of tartness and sweetness, perfect for a fresh, zesty treat. Ideal for anyone avoiding gluten but craving a citrusy dessert.

Ingredients

• For the 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
• For the 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
  • ½ tsp xanthan gum (Omit if gluten free flour blend already contains it)
  • ½ tsp baking powder
  • ¼ tsp salt
  • 90 g (¾ cup) powdered/icing sugar, for rolling the cookies before baking

Instructions

1. Step 1: Prepare the lemon curd. In a glass or ceramic bowl, rub the lemon zest into the sugar with your fingertips to release essential oils. Add the egg yolks and salt, whisk briefly until slightly fluffy and paler in color.
2. Step 2: Heat the lemon juice in a non-metal saucepan over medium-high heat until just boiling. Slowly drizzle the hot lemon juice into the egg yolk mixture while stirring constantly to temper the eggs.
3. Step 3: Return the mixture to the saucepan and cook over low heat, stirring constantly, until thick enough to coat the back of a spoon (about 4-5 minutes). Do not let it boil. Remove from heat and stir in the cubed butter until melted.
4. Step 4: Strain the lemon curd through a fine mesh sieve (plastic or silicone mesh preferred) to remove zest for a smooth texture. Cover with plastic wrap pressed directly onto the surface and allow to cool completely to room temperature. Refrigerate if preparing in advance.
5. Step 5: Make the cookie dough by rubbing lemon zest into sugar in a large bowl. Add melted butter, eggs, lemon juice, and vanilla; whisk until combined.
6. Step 6: In another bowl, whisk gluten free flour blend, xanthan gum, baking powder, and salt. Add dry ingredients to wet and mix with a wooden spoon or spatula until a smooth, batter-like dough forms. It should be loose and sticky; do not add more flour.
7. Step 7: Chill the dough in the fridge for at least 2 hours or overnight to firm up and prevent cookies from spreading too much.
8. Step 8: Preheat the oven to 350ºF (180ºC) and line two baking sheets with parchment paper. Using a 2-tablespoon scoop, portion dough and roll each piece in powdered sugar to coat. Shape into balls and place on the baking sheets spaced apart.
9. Step 9: Use a ½-tablespoon spoon to make a shallow indent in the center of each cookie ball. Fill each indent with about 1 generous teaspoon of lemon curd.
10. Step 10: Bake one sheet at a time for 9-12 minutes until cookies spread, crack at edges, and lemon curd is puffed but not bubbling. Keep remaining dough chilled until baking.
11. Step 11: Cool cookies on the baking sheet for 5-10 minutes before transferring to a wire rack to cool completely. These cookies are delicious warm or chilled from the fridge.

Tips & Variations

• Use organic, unwaxed lemons for the best flavor and safety when using zest.
• Do not use metal bowls, utensils, or pans when making lemon curd to avoid metallic aftertaste.
• Chilling the dough is essential to prevent cookies from spreading too much and helps with easy handling.
• If your gluten free flour blend already contains xanthan gum, you can omit adding extra.
• For a different flavor, try adding a pinch of ground ginger or substituting lime juice and zest instead of lemon.

Storage

Store gluten free lemon curd cookies in an airtight container at room temperature for 2-3 days or refrigerate for up to one week. Leftover lemon curd can be kept refrigerated in an airtight container for up to 10 days. Reheat cookies gently if desired, but they are best enjoyed chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the lemon curd in advance?

Yes, you can prepare the lemon curd a day or two ahead and keep it refrigerated until you are ready to fill the cookies.

What if I don’t have xanthan gum?

If your gluten free flour blend already contains xanthan gum, you don’t need to add extra. Otherwise, you can omit it, but the texture of the cookies may be a bit different and slightly less chewy.

Gluten Free Lemon Curd Cookies Recipe

Print Recipe

★★★★★

4.7 from 129 reviews

These Gluten Free Lemon Curd Cookies combine a luscious homemade lemon curd with soft, lightly crisp cookies that are bursting with fresh citrus flavor. Perfect for those avoiding gluten, these cookies feature a tender, batter-like dough coated in powdered sugar and filled with silky lemon curd that remains smooth and creamy even after baking. Ideal for baking enthusiasts seeking a bright, refreshing treat that balances sweet and tart flawlessly.

• Author: Zane
• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 3 hours 20 minutes
• Yield: 16 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: British-inspired
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Lemon Curd

• 100 g (½ cup) caster/superfine or granulated sugar
• Zest of 1 lemon (preferably organic, unwaxed)
• 3 large egg yolks (US large/UK medium), 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 large eggs (US large/UK medium), 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, no xanthan gum)
• ½ tsp xanthan gum (omit if flour blend contains xanthan gum)
• ½ tsp baking powder
• ¼ tsp salt
• 90 g (¾ cup) powdered/icing sugar, for rolling the cookies

Instructions

1. Prepare Lemon Curd: Use non-metal utensils and cookware to avoid metallic aftertaste. Combine sugar and lemon zest in a bowl, rubbing zest into sugar to release oils. Whisk in egg yolks and salt until mixture is slightly fluffy and lighter in color.
2. Cook Lemon Juice: Heat freshly squeezed lemon juice in a non-metal saucepan over medium-high until it just boils. Slowly drizzle the hot lemon juice into egg yolk mixture while stirring constantly to temper the eggs.
3. Thicken Lemon Curd: Return mixture to saucepan; cook over low heat stirring constantly until thick enough to coat the back of a spoon (about 4-5 minutes). Avoid boiling and bubbles.
4. Finish Lemon Curd: Remove from heat and stir in cubed butter until melted. Optionally, strain through a fine non-metal sieve to remove zest for a smooth texture. Cover surface directly with plastic wrap and cool completely to room temperature or refrigerate.
5. Make Cookie Dough: In a large bowl, rub lemon zest into sugar. Add melted butter, eggs, lemon juice, and vanilla; whisk well. In a separate bowl, whisk together gluten free flour blend, xanthan gum, baking powder, and salt. Add dry ingredients to wet and mix with a rubber spatula until smooth batter forms. The dough will be loose and sticky.
6. Chill Dough: Refrigerate dough for at least 2 hours or overnight to firm up and prevent spreading during baking.
7. Preheat Oven and Prepare Pans: Adjust oven rack to middle position, preheat to 350ºF (180ºC). Line two large baking sheets with parchment paper.
8. Form Cookie Balls: Using a 2-tablespoon scoop, portion dough and coat each ball thoroughly in powdered sugar. Roll between palms to form smooth balls. Place 8 balls per baking sheet spaced well apart.
9. Add Indent and Fill Cookies: Use ½-tablespoon spoon to indent center halfway through each dough ball. Fill each indent with a generous teaspoon of chilled lemon curd.
10. Bake Cookies: Bake one sheet at a time for 9-12 minutes until cookies have spread, edges crack, and lemon curd is puffed but not bubbling. Keep unbaked cookies refrigerated while baking the other batch.
11. Cool Cookies: Allow baked cookies to cool on the baking sheet for 5-10 minutes before transferring to a wire rack to cool completely. Cookies are delicious warm but best chilled.
12. Store: Store cookies in an airtight container at room temperature for 2-3 days or refrigerate up to 1 week. Leftover lemon curd can be refrigerated in an airtight container for up to 10 days.

Notes

• Using non-metal utensils and cookware for lemon curd prevents metallic flavor development.
• Rubbing lemon zest into sugar releases more essential oils enhancing aroma and flavor.
• Cookie dough is very loose and batter-like before chilling; do not add extra flour.
• Chilling dough is essential to prevent excessive spreading during baking and to make shaping easier.
• Rolling the dough balls in powdered sugar prevents sticking and helps form neat balls.
• Do not overbake; lemon curd should be puffed but not bubbling to keep creamy texture.
• Cookies are delicate fresh out of the oven, so cool carefully before moving.
• Cookies keep well refrigerated and develop better flavor when chilled.
• If you don’t mind zest texture, you can skip straining the lemon curd.

Keywords: gluten free lemon cookies, lemon curd cookies, gluten free dessert, lemon cookie recipe, citrus dessert