Gluten Free Lemon Curd Cookies

be sure to avoid using metal bowl, metal utensils (such as a metal whisk) or a metal/metal-coated saucepan when making the lemon curd

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% Daily Values based on a 2,000 calorie diet

Step 1

Add sugar and lemon zest to a bowl, using your fingertips to rub the zest into the sugar

Step 2

Add egg yolks and salt to lemon-sugar mix, then mix or whip until pale and slightly fluffy

Step 3

In a saucepan over medium-high heat, cook the lemon juice until it only just comes to a boil

Step 4

Add hot lemon juice to egg yolk-sugar mixture in a slow drizzle, mixing constantly until you've added all the juice

Step 5

Return mixture to saucepan and cook over low heat with constant stirring until thickened so that it thickly coats the back of a spoon or spatula, apx. 4-5 minutes. Don't allow the lemon curd to come to a boil – you shouldn't see any bubbles forming

Step 6

Once thickened, remove from heat and stir in butter until fully melted

Step 7

Pour lemon curd into a bowl cover with cling film. Ensure cling film is in direct contact with the surface of the lemon curd to prevent skin formation. Allow to cool completely to room temperature.

Step 8

Add sugar and lemon zest to a bowl, using your fingertips to rub the zest into the sugar

Step 9

Add melted butter, eggs, lemon juice and vanilla, whisking well until combined

Step 10

In a separate bowl, whisk together gluten free flour blend, baking powder and salt, then add to wet ingredients

Step 11

Mix with a wooden spoon or a rubber spatula until you get a smooth, batter-like cookie dough

Step 12

Chill cookie dough in fridge for at least 2 hours before proceeding to the next step

Step 13

Adjust oven rack to middle position, pre-heat oven to 350ºF, and line a baking sheet with parchment paper

Step 14

Scoop out a portion of cookie dough, then drop directly into a bowl of powdered sugar and roll around until evenly coated

Step 15

Repeat with the rest of the cookie dough, you should get 16 cookies in total

Step 16

Place cookie dough balls onto lined baking sheets, with plenty of space between them, about 8 per baking sheet

Step 17

Use a ½-tablespoon measuring spoon to make an indent in the center of each cookie dough ball

Step 18

Fill cookies with about 1 (generous) teaspoon of lemon curd

Step 19

Bake at 350ºF for 9-12 minutes

Step 20

Allow cookies to cool on baking sheet for about 5-10 minutes before transferring to a wire rack

Step 21

Serve warm or refrigerate for up to a week