Description
Delicate gluten-free lemon curd cookies blend zesty citrus with buttery sweetness, creating a perfect harmony of flavors. These elegant treats promise a delightful escape to Mediterranean sunshine, inviting you to savor each crumbly, tangy bite.
Ingredients
Scale
Main Ingredients:
- 150 g (¾ cup) caster/superfine or granulated sugar
- 240 g (2 cups) plain gluten-free flour blend
- 115 g (1 stick) unsalted butter, melted and cooled until warm
- 2 US large/UK medium eggs, room temperature
Lemon Ingredients:
- 30 g (2 tablespoons) freshly squeezed lemon juice
- Zest of 2 lemons
- 100 g (½ cup) caster/superfine or granulated sugar
- 60 g (¼ cup) freshly squeezed lemon juice
- Zest of 1 lemon
Additional Ingredients:
- 90 g (¾ cup) powdered/icing sugar
- 3 US large/UK medium egg yolks, room temperature
- 55 g (½ stick) unsalted butter, cubed
- ½ teaspoon xanthan gum
- ½ teaspoon baking powder
- ½ teaspoon vanilla bean paste
- ¼ teaspoon salt
- ¼ teaspoon salt
Instructions
- Prepare lemon curd by combining sugar and lemon zest, massaging the zest to release aromatic oils.
- Whisk egg yolks and salt into the zesty sugar mixture until the color transforms to a pale yellow.
- Heat lemon juice until it reaches a gentle boil, then carefully stream it into the egg mixture while continuously whisking to prevent curdling.
- Transfer the liquid back to the saucepan, cooking on low heat and stirring consistently until the mixture thickens and coats a utensil.
- Remove from heat and incorporate butter cubes, stirring until completely melted and integrated.
- Optional: Strain the curd through a fine mesh to achieve a silky smooth texture.
- Cover the curd with plastic wrap directly on its surface and allow to cool completely.
- For cookie dough, blend sugar with lemon zest, crushing to intensify citrus essence.
- Incorporate melted butter, eggs, lemon juice, and vanilla, mixing until thoroughly combined.
- In a separate vessel, blend gluten-free flour, xanthan gum, baking powder, and salt.
- Gently fold dry ingredients into wet mixture, creating a soft, sticky dough.
- Refrigerate dough for minimum two hours to firm up.
- Preheat oven to 350ºF and prepare parchment-lined baking sheets.
- Scoop dough portions, roll in powdered sugar, and shape into rounds.
- Create gentle indentations in each cookie using a measuring spoon.
- Fill centers with a dollop of prepared lemon curd.
- Bake until edges crack and curd slightly puffs, approximately 9-12 minutes.
- Allow cookies to rest on baking sheet briefly before transferring to cooling rack.
- Serve chilled for optimal flavor and texture.
Notes
- Chill dough thoroughly to prevent spreading and ensure perfect cookie texture during baking.
- Use non-metal utensils when preparing lemon curd to avoid unwanted metallic taste and chemical reactions.
- Create deep, gentle indentations in cookie dough to hold maximum lemon curd without overflowing.
- Roll cookie dough in powdered sugar for a beautiful crackled exterior and delicate sweet coating.
- Let cookies cool completely on baking sheet to maintain structural integrity and prevent crumbling.
- Refrigerate cookies for enhanced flavor and firmer texture, especially enjoyable when chilled.
- Prep Time: 30 minutes
- Cook Time: 20 minutes (per batch)
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 150
- Sugar: 14 g
- Sodium: 90 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 50 mg