Description
Delightful lemon curd cookies promise a zesty adventure for gluten-free baking enthusiasts. Mediterranean sunshine and sweet-tart flavors combine in these delicate, crumbly treats that invite bakers to savor pure culinary pleasure.
Ingredients
Scale
- 2 large eggs, room temperature
- 3 large egg yolks, room temperature
- 240 g (2 cups) gluten-free flour blend
- 115 g (1 stick) unsalted butter, melted and cooled until warm
- 55 g (½ stick) unsalted butter, cubed
- 150 g (¾ cup) caster/superfine or granulated sugar
- 100 g (½ cup) caster/superfine or granulated sugar
- 90 g (¾ cup) powdered/icing sugar
- 60 g (¼ cup) freshly squeezed lemon juice
- 30 g (2 tbsps) freshly squeezed lemon juice
- Zest of 2 lemons
- Zest of 1 lemon
- ½ tsp xanthan gum
- ½ tsp baking powder
- ½ tsp vanilla bean paste
- ¼ tsp salt
- ¼ tsp salt
Instructions
- Lemon Curd Preparation: Massage sugar and lemon zest together to release aromatic oils, creating a fragrant base. Whisk egg yolks and salt into the mixture until achieving a pale yellow hue.
- Curd Cooking: Bring lemon juice to a gentle boil, then carefully stream into egg mixture while continuously whisking to prevent curdling. Transfer back to saucepan, cooking on low heat and stirring until the mixture thickens and coats a utensil. Remove from heat and incorporate butter cubes until fully melted and integrated.
- Curd Finishing: Strain through a fine mesh for silky smoothness, then cover with plastic wrap directly on the surface and cool completely.
- Cookie Dough Mixing: Blend sugar with lemon zest, crushing to intensify citrus essence. Combine melted butter, eggs, lemon juice, and vanilla until thoroughly mixed. In a separate bowl, blend gluten-free flour, xanthan gum, baking powder, and salt.
- Dough Preparation: Gently fold dry ingredients into wet mixture, creating a soft, sticky dough. Refrigerate for minimum two hours to firm up.
- Baking Setup: Preheat oven to 350ºF and line baking sheets with parchment paper. Scoop dough portions, roll in powdered sugar, and shape into rounds.
- Cookie Shaping and Filling: Create gentle indentations in each cookie using a measuring spoon. Fill centers with a dollop of prepared lemon curd.
- Baking and Cooling: Bake until edges crack and curd slightly puffs, approximately 9-12 minutes. Allow cookies to rest briefly on baking sheet before transferring to a cooling rack.
- Serving: Chill cookies to enhance flavor and texture before serving.
Notes
- Zest Technique: Massaging sugar with lemon zest releases intense citrus oils, boosting flavor complexity.
- Egg Tempering Trick: Slowly stream hot liquid while whisking prevents scrambling and ensures smooth, silky curd.
- Dough Chilling Crucial: Refrigerating for minimum two hours helps cookies maintain shape and develop richer texture.
- Powdered Sugar Coating: Rolling dough in powdered sugar creates delicate crackled exterior and adds subtle sweetness.
- Prep Time: 30 minutes
- Cook Time: 9-12 minutes per batch
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 22
- Calories: 152
- Sugar: 14 g
- Sodium: 90 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 35 mg