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<!doctype html>
<html>
<head>
<meta charset="UTF-8" />
<link rel="stylesheet" href="styles.css" />
</head>
<body>
<!-- Recipe -->
<div class="recipe" itemscope itemtype="http://schema.org/Recipe">
<div class="infobox">
<!-- Image -->
<div class="photobox">
<a
href="https://theloopywhisk.com/wp-content/uploads/2023/04/Gluten-Free-Lemon-Curd-Cookies_730px-12-250x350.jpg.webp"
>
<img
src="Images/2A81C423-D0F4-44E5-9074-8009F950B798/4A315C60-B23A-42C4-9F77-BE5B99D14199.jpg"
itemprop="image"
class="photo photoswipe"
/>
</a>
</div>
<!-- Name -->
<h1 itemprop="name" class="name">Gluten Free Lemon Curd Cookies</h1>
<!-- Info -->
<!-- Rating, categories -->
<p itemprop="aggregateRating" class="rating" value="0"></p>
<p class="metadata">
<!-- Cook time, prep time, servings, difficulty -->
<b>Prep Time: </b><span itemprop="prepTime">1 hr</span>
<b>Servings: </b
><span itemprop="recipeYield">Servings 16 cookies</span>
<!-- Source -->
<b>Source: </b>
<a
itemprop="url"
href="https://theloopywhisk.com/2023/04/07/gluten-free-lemon-curd-cookies/"
>
<span itemprop="author">theloopywhisk.com</span>
</a>
</p>
<div class="clear"></div>
</div>
<div class="left-column">
<!-- Ingredients -->
<div class="ingredientsbox">
<h3 class="subhead">Ingredients</h3>
<div class="ingredients text">
<p class="line" itemprop="recipeIngredient">
<strong>Lemon curd:</strong>
</p>
<p class="line" itemprop="recipeIngredient">
<strong>100</strong> g (½ cup) caster/superfine or granulated
sugar
</p>
<p class="line" itemprop="recipeIngredient">
zest of 1 lemon (Ideally, use organic unwaxed lemons.)
</p>
<p class="line" itemprop="recipeIngredient">
<strong>3</strong> US large/UK medium egg yolks, room temperature
</p>
<p class="line" itemprop="recipeIngredient">
<strong>¼</strong> tsp salt
</p>
<p class="line" itemprop="recipeIngredient">
<strong>60</strong> g (¼ cup) freshly squeezed lemon juice
</p>
<p class="line" itemprop="recipeIngredient">
<strong>55</strong> g (½ stick) unsalted butter, cubed
</p>
<p class="line" itemprop="recipeIngredient">
<strong>Lemon cookies:</strong>
</p>
<p class="line" itemprop="recipeIngredient">
<strong>150</strong> g (¾ cup) caster/superfine or granulated
sugar
</p>
<p class="line" itemprop="recipeIngredient">
zest of 2 lemons (Ideally, use organic unwaxed lemons.)
</p>
<p class="line" itemprop="recipeIngredient">
<strong>115</strong> g (1 stick) unsalted butter, melted and
cooled until warm
</p>
<p class="line" itemprop="recipeIngredient">
<strong>2</strong> US large/UK medium eggs, room temperature
</p>
<p class="line" itemprop="recipeIngredient">
<strong>30</strong> g (2 tbsp) freshly squeezed lemon juice
</p>
<p class="line" itemprop="recipeIngredient">
<strong>½</strong> tsp vanilla bean paste (or 1 tsp vanilla
extract)
</p>
<p class="line" itemprop="recipeIngredient">
<strong>240</strong> g (2 cups) plain gluten free flour blend (I
used Doves Farm Freee plain gluten free flour that doesn't
have any xanthan gum added. You can also mix your own gluten free
flour blend using this recipe. Note that for this homemade blend,
1 cup = 150g, so ideally use a digital food scale for best
results.)
</p>
<p class="line" itemprop="recipeIngredient">
<strong>½</strong> tsp xanthan gum (Omit if your gluten free flour
blend already contains xanthan gum.)
</p>
<p class="line" itemprop="recipeIngredient">
<strong>½</strong> tsp baking powder
</p>
<p class="line" itemprop="recipeIngredient">
<strong>¼</strong> tsp salt
</p>
<p class="line" itemprop="recipeIngredient">
<strong>90</strong> g (¾ cup) powdered/icing sugar, for rolling
the cookies before baking
</p>
</div>
</div>
<!-- Nutrition (in two-column mode it goes below the ingredients) -->
</div>
<div class="right-column">
<!-- Description -->
<!-- Directions -->
<div class="directionsbox">
<h3 class="subhead">Directions</h3>
<div itemprop="recipeInstructions" class="directions text">
<p class="line"><strong>Lemon curd:</strong></p>
<p class="line">
It's best to minimise contact with metal when preparing the
lemon curd to prevent it from developing a metallic aftertaste.
Therefore, I don't recommend using a metal bowl, metal
utensils (such as a metal whisk) or a metal/metal-coated saucepan.
</p>
<p class="line">
Instead, use a glass or ceramic bowl, a rubber spatula or a wooden
spoon, and a non-metal saucepan such as one with a ceramic
coating.
</p>
<p class="line">
Add the sugar and lemon zest to a bowl, and use your fingertips to
rub the zest into the sugar.
</p>
<p class="line">
Tip: This helps to release more essential oils from the zest and
it will make your lemon curd extra fragrant.
</p>
<p class="line">
Add the egg yolks and salt to the lemon-sugar, and mix or whip
them until pale and slightly fluffy.
</p>
<p class="line">
In a saucepan over medium-high heat, cook the lemon juice until it
only just comes to a boil.
</p>
<p class="line">
Add the hot lemon juice to the egg yolk-sugar mixture in a slow
drizzle, mixing constantly until you've added all the juice.
</p>
<p class="line">
Tip: This tempers the egg yolks and reduces the chances of your
lemon curd splitting or curdling when you cook it.
</p>
<p class="line">
Return the mixture to the saucepan and cook it over low heat with
constant stirring until thickened so that it thickly coats the
back of a spoon or spatula. This should take about 4-5 minutes.
Don't allow the lemon curd to come to a boil – you
shouldn't see any bubbles forming.
</p>
<p class="line">
Once thickened, remove from the heat and stir in the butter until
it's fully melted.
</p>
<p class="line">
Pass the lemon curd though a fine mesh sieve to remove the lemon
zest – this will make it perfectly smooth and creamy (but you can
skip this step if you don't mind the texture of the lemon
zest).
</p>
<p class="line"><strong>Lemon cookie dough:</strong></p>
<p class="line">
Add the sugar and lemon zest to a large bowl, and use your
fingertips to rub the zest into the sugar.
</p>
<p class="line">
Tip: This helps to release more essential oils from the zest, and
it will make your cookies even more lemony and aromatic.
</p>
<p class="line">
Add the melted butter, eggs, lemon juice and vanilla, and whisk
well until combined.
</p>
<p class="line">
In a separate bowl, whisk together the gluten free flour blend,
xanthan gum, baking powder and salt, and add them to the wet
ingredients.
</p>
<p class="line">
Mix with a wooden spoon or a rubber spatula until you get a
smooth, batter-like cookie dough.
</p>
<p class="line">
<strong>Assembling & baking the cookies:</strong>
</p>
<p class="line">
Adjust the oven rack to the middle position, pre-heat the oven to
350ºF (180ºC) and line two large baking sheets with
parchment/baking paper.
</p>
<p class="line">
Tip: You will bake the cookies in two batches, so you can line two
baking sheets if you have them on hand. Otherwise, just re-use the
same baking sheet, but make sure to cool it completely before you
place the next batch of unbaked cookies onto it.
</p>
<p class="line">
Use a 2-tablespoon cookie or ice cream scoop to scoop out a
portion of the cookie dough. Drop it directly into a bowl of
powdered/icing sugar and roll it around until it’s evenly coated.
The sugar coating will allow you to handle the cookie dough
without it sticking, so you can roll it between your palms to form
a perfectly round ball.
</p>
<p class="line">
Repeat with the rest of the cookie dough, you should get 16
cookies in total.
</p>
<p class="line">
Place the sugar-coated cookie dough balls onto the lined baking
sheets, with plenty of space between them, about 8 per baking
sheet (as the cookies will spread during baking).
</p>
<p class="line">
Use a ½-tablespoon measuring spoon to make an indent in the centre
of each cookie dough ball (make sure that you press only halfway
through each cookie dough ball, not all the way through).
</p>
<p class="line">
Fill the cookies with about 1 (generous) teaspoon of lemon curd.
</p>
<p class="line">
Bake one baking sheet at a time at 350ºF (180ºC) for 9-12 minutes
or until the cookies have spread and cracked around the edges and
the lemon curd centre is slightly puffed up but NOT visibly
bubbling (this will ensure that it stays beautifully smooth and
creamy).
</p>
<p class="line">
While the first batch of cookies is baking, keep the second baking
sheet with the cookies in the fridge until needed.
</p>
<p class="line">
The cookies will be very soft and delicate immediately out of the
oven. Allow them to cool on the baking sheet for about 5-10
minutes before transferring them to a wire rack to cool
completely.
</p>
<p class="line">
These lemon curd cookies are amazing both warm and at room
temperature, but I find them to be at their very best when
they're chilled from the fridge.
</p>
<p class="line"><strong>Storage:</strong></p>
<p class="line">
The gluten free lemon curd cookies keep well in an airtight
container at room temperature for 2-3 days, or in the fridge for
up to about 1 week.
</p>
<p class="line">
You might have some lemon curd left over – you can store it in an
airtight container in the fridge for up to about 10 days.
</p>
</div>
</div>
<!-- Notes -->
<div class="notesbox">
<h3 class="subhead">Notes</h3>
<div itemprop="comment" class="notes text">
<p>
Tip: I don't recommend using a metal sieve, as contact with
metal can give your lemon curd a slight metallic aftertaste. If
possible, use a sieve with a plastic or silicone mesh.
</p>
<p>
Pour the finished lemon curd into a bowl or heat-proof container
and cover it with a sheet of plastic wrap/cling film. Make sure
that the plastic wrap/cling film is in direct contact with the
surface of the lemon curd – this will prevent skin formation.
Allow to cool completely to room temperature. (You can also
prepare the lemon curd a day or two in advance and keep it in the
fridge until needed.)
</p>
<p>
Tip: At this stage, the cookie dough will really be more like a
batter – it will be very loose, soft and sticky, bordering on
runny. That's how it should be. Don't add more flour!
</p>
<p>
Chill the cookie dough in the fridge for at least 2 hours before
proceeding to the next step. You can also keep it in the fridge
overnight if you want to bake the cookies the next day.
</p>
<p>
Tip: In addition to firming up the cookie dough into something you
can actually handle and shape into balls, chilling also ensures
that the cookies won’t melt into puddles during baking.
</p>
</div>
</div>
<!-- Nutrition (in regular mode it goes below the notes) -->
<!-- Used in two different places depending on the recipe layout -->
</div>
<div class="clear"></div>
</div>
</body>
</html>
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