Bright, buttery, and bursting with citrus, these gluten-free lemon curd cookies pair a tender lemon cookie with a sweet-tart curd center, an easy, bakery-style treat for lemon lovers.
Notes on ingredients
Almond flour: Use finely ground blanched almond flour for a smooth, tender crumb. Almond meal can make the texture gritty and heavier.
Coconut flour: This flour absorbs a lot of moisture, so measure it carefully. Too much can dry out the dough quickly.
Butter: Melted unsalted butter creates a rich, soft cookie. Let it cool slightly so it doesn’t scramble the egg when mixed.
Lemon zest + extract: Zest gives fresh flavor while extract boosts lemon intensity without adding extra liquid.
Lemon curd: Use a thick lemon curd (store-bought or homemade). A runny curd can spill out and over-caramelize.
Powdered sugar: Dust right before serving so it stays pretty and doesn’t melt into the tops.
How to Make Gluten-Free Lemon Curd Cookies
Combine the almond flour, coconut flour, sugar, baking powder, and salt in a mixing bowl; mix until the powders look evenly distributed.
In a separate bowl, whisk the melted butter with the egg, then stir in the lemon zest and lemon extract.
Tip the flour mixture into the lemon-butter mixture and stir only until a uniform dough forms (don’t overmix). Expect a soft, glossy dough.
Pause for 10 minutes so the coconut flour can soak up moisture and the dough can thicken.
Meanwhile, set the oven to 350°F and cover a baking sheet with parchment paper.
Portion the dough and roll into 1-inch rounds; arrange them on the pan with about 2 inches between each one. (A slightly oily feel is normal.)
Bake for 6 minutes, then take the pan out.
Immediately press a hollow into each cookie using the rounded back of a 1/2 teaspoon measure, pushing down about three-quarters of the way.
Spoon roughly 1/2 teaspoon lemon curd into each center, keep it level so it doesn’t spill over.
Bake again for 5 to 7 minutes, until the tops feel set and the bottoms are lightly browned (the edges should stay pale).
Let the cookies sit on the pan for 5 minutes to firm up, then move them to a wire rack to cool all the way.
Store covered in the fridge up to 4 days; add a powdered sugar dusting right before serving if you want.
More gluten-free desserts to make ASAP!
- Gluten-Free Blueberry Muffins
- Gluten Free Crackers
- Gluten Free Red Velvet Cake
- Gluten-Free Cheesecake Brownies
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Gluten-Free Lemon Curd Cookies
These Gluten-Free Lemon Curd Cookies are soft, buttery almond flour cookies with a bright lemon curd center. Easy to make, naturally gluten-free, and perfect for spring, holidays, or tea time.
Ingredients
- 200 grams (2 cups) finely ground blanched almond flour
- 33 grams (1/4 cup) coconut flour
- 1/2 cup (100 grams) granulated sugar
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1/2 cup (133 grams) unsalted butter, melted
- 1 large egg
- 1 tablespoon lemon zest
- 1 teaspoon lemon extract
- 1/3 cup (80 ml) lemon curd
- Powdered sugar, for dusting (optional)
Instructions
- Combine the almond flour, coconut flour, sugar, baking powder, and salt in a mixing bowl; mix until the powders look evenly distributed.
- In a separate bowl, whisk the melted butter with the egg, then stir in the lemon zest and lemon extract.
- Tip the flour mixture into the lemon-butter mixture and stir only until a uniform dough forms (don’t overmix). Expect a soft, glossy dough.
- Pause for 10 minutes so the coconut flour can soak up moisture and the dough can thicken.
- Meanwhile, set the oven to 350°F and cover a baking sheet with parchment paper.
- Portion the dough and roll into 1-inch rounds; arrange them on the pan with about 2 inches between each one. (A slightly oily feel is normal.)
- Bake for 6 minutes, then take the pan out.
- Immediately press a hollow into each cookie using the rounded back of a 1/2 teaspoon measure, pushing down about three-quarters of the way.
- Spoon roughly 1/2 teaspoon lemon curd into each center, keep it level so it doesn’t spill over.
- Bake again for 5 to 7 minutes, until the tops feel set and the bottoms are lightly browned (the edges should stay pale).
- Let the cookies sit on the pan for 5 minutes to firm up, then move them to a wire rack to cool all the way.
- Store covered in the fridge up to 4 days; add a powdered sugar dusting right before serving if you want.
