Easy Gluten-Free Lemon Curd Cookies Almond Thumbprint
These Gluten-Free Lemon Curd Cookies are made with almond and cassava flour, cane sugar, lemon zest, vanilla, butter, and egg. The cookies are crispy on the outside, chewy on the inside, and filled with homemade lemon curd. Perfect for Christmas, Easter, or Mother’s Day, they’re an ideal treat for lemon lovers and special occasions.
These Gluten-Free Lemon Curd Cookies are the best-tasting lemon treats you’ll make with almond flour and cassava flour. The combination of these flours creates the perfect shortbread-style cookie—crispy on the outside and chewy on the inside, with a rich, buttery flavor. Naturally sweetened with cane sugar and infused with lemon zest and vanilla, each bite has a bright citrus taste that’s irresistible.
The real star of this recipe is the homemade lemon curd, baked right into the center of each thumbprint cookie. These cookies are simple to make, with no need for a cookie cutter, and they stack beautifully for gift boxes or party platters. Whether you’re baking for Christmas, Easter, Mother’s Day, or any special occasion, this recipe is sure to become a favorite. If you’ve never made lemon curd before, this foolproof recipe will guide you through it with ease, making these cookies the ultimate treat during citrus season.
What is the difference between cassava flour and tapioca flour? Can I substitute them in cassava lemon cookies?
Cassava flour is made from the whole cassava root, while tapioca flour is just the starch and is commonly called tapioca starch. Cassava flour has a higher fiber content and a different texture. It’s not recommended to substitute tapioca flour for cassava flour in cookies directly. Tapioca flour is much starchier and will result in a denser cookie and is often substituted with arrowroot flour.
Why You’ll Love This Almond Flour Lemon Thumbprint Cookie Recipe
- Perfect texture: Crispy on the outside, chewy on the inside, with a buttery shortbread-like flavor.
- Lemon lover’s dream: Filled with homemade lemon curd for a burst of bright, fresh citrus in every bite.
- Great for special occasions: Ideal for holidays, brunches, and gift boxes for any celebration.
- Easy to make: No cookie cutter needed, and the lemon curd is baked right into the center for a beautiful presentation.
Ingredients & Substitutions
Here is everything you need to make the best-tasting lemon curd cookies with almond flour:
Lemon Thumbprint Cookies
Unsalted Butter: You can use coconut oil or a dairy-free butter alternative to make these cookies dairy-free.
Cane Sugar: You can also use coconut sugar, white sugar, or a sugar substitute like erythritol or stevia for a lower glycemic option.
Egg: To make these cookies egg-free, you can use a flaxseed or chia seed “egg” (1 tablespoon ground flaxseed or chia seeds mixed with 3 tablespoons water, let sit for 5 minutes to thicken).
Almond Flour: Use almond flour, not almond meal. For a nut-free option, use sunflower seed flour or oat flour.
Cassava Flour: There are many different brands of cassava flour to choose from. Otto’s Cassava Flour and Bob’s Red Mill Cassava Flour are both excellent brands to use for best results. Cassava flour is the key ingredient in this recipe, so there’s no direct substitute that will give you the same texture and flavor. However, you can try using a gluten-free all-purpose flour mixture if you’re not specifically looking for a grain-free option.
Lemon Zest: If you don’t have fresh lemon zest, you can use lemon extract or lemon juice for a similar flavor. Adjust the amount to taste.
Vanilla Extract: Other extracts like almond extract or orange extract can be used for a different flavor profile.
Baking Powder: You can use a combination of cream of tartar and baking soda as a substitute for baking powder if needed.
Almond Extract: You can use pure almond extract or imitation for additional flavor. You can also omit it if you are nut-free.
Powdered Cane Sugar: You can replace it with regular powdered sugar or omit it.
Lemon Curd:
Eggs: This recipe requires whole eggs to set properly.
Butter: Use vegan butter or coconut oil for a dairy-free version.
Cane Sugar: Substitute with coconut sugar, brown sugar, or regular sugar.
Fresh Lemon Juice: Lime juice or orange juice can be used as substitutes for lemon juice. I recommend freshly squeezed lemon juice over store-bought bottled lemon juice for the best citrus flavor.
Tapioca Starch: This is also known as tapioca flour and is optional for a slightly thicker curd. Arrowroot starch, arrowroot powder, or cornstarch can also be used.
How to Make My Lemon Curd Thumbprint Cookies Recipe
Here are easy, detailed, step-by-step instructions for the best way to make these delicious lemon cookies. The instructions are also repeated in the recipe card at the bottom of this blog post.
Step 1: Make the Lemon Curd
Zest and juice two lemons.
In a saucepan, whisk together the eggs, cane sugar, lemon juice, lemon zest, and tapioca starch. Cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 3-5 minutes.
Remove from heat and stir in the butter until it is thoroughly melted. Pour the warm curd through a mesh strainer into another bowl to remove any scrambled egg bits and pulp. Then, store the curd in an airtight container in the fridge until you’re ready to add it to the cookies.
Step 2: Make the Lemon Cookie Dough
Preheat your oven to 350°F (175°C) and line a cookie sheet with parchment paper. In a large bowl of your stand mixer, food processor, or with an electric mixer, cream together the butter and cane sugar until light and fluffy.
Add the wet ingredients, including egg, vanilla extract, lemon zest, and lemon extract, and mix until well combined. Add the dry ingredients, including almond flour, cassava flour, baking powder, and salt, and mix until a dough forms. Chill the dough in the freezer for 15 minutes or fridge for at least one hour.
Roll the dough into tablespoon-sized cookie dough balls and roll them in powdered cane sugar. Place them on the prepared baking tray and press your thumb into the center of each cookie to create an indentation. Add a generous dollop of lemon curd into the center of each cookie.
Step 3: Bake the Lemon Thumbprint Cookies
Bake the cookies for 12-15 minutes or until lightly golden brown. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes. Then transfer them to a wire rack to cool completely.
Dust the cookies with powdered sugar before serving, if desired. Enjoy your healthier lemon thumbprint cookies with fresh lemon curd!
Expert Recipe Tips
Eggs in Curd: Often, only the egg yolks are used in curd. I include the entire egg, which helps the curd cook faster and results in a naturally sweeter curd with just enough sugar.
Butter Temperature: Make sure your butter is at room temperature for easier creaming with the sugar.
Cookie Texture: The chilled dough should be dry enough to roll in your hands without sticking. Add more almond flour if needed.
Lemon Zest: Use a fine grater or zester to get the lemon zest. Avoid grating the white pith of the lemon, as it can be bitter.
Thumbprint Indentation: Press your thumb gently into each cookie to create an indentation. If the dough cracks, simply smooth it out with your fingers.
Baking Time: Keep an eye on the cookies as they bake, as almond flour can brown quickly. They should be lightly golden brown when done.
Do you love cassava flour? Check out more of my easy and nutritious cassava recipes:
Easy Gluten-Free Lemon Curd Cookies Almond Thumbprint
Ingredients
- 1/2 cup butter
- 3/4 cup cane sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon lemon extract
- 1-1/3 cup almond flour
- 1/2 cup cassava flour
- 1/4 cup powdered cane sugar
Lemon Curd:
- 2 eggs
- 1/2 cup cane sugar
- 1/2 cup butter
- 1/4 cup lemon juice
- 2 tablespoons lemon zest
- 1 teaspoon tapioca starch
Instructions
Lemon Curd:
- Zest and juice two lemons.In a saucepan, whisk together the eggs, cane sugar, lemon juice, lemon zest, and tapioca starch.Cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 3-5 minutes. Remove from heat and stir in the butter until it is thoroughly melted. Pour the warm curd through a mesh strainer into another bowl to remove any scrambled egg bits and pulp. Then store the curd in an airtight container in the fridge until you're ready to add it to the cookies.
Lemon Thumbprint Cookies:
- Preheat your oven to 350°F (175°C) and line a cookie sheet with parchment paper.In a large bowl of your stand mixer, food processor, or with an electric mixer, cream together the butter and cane sugar until light and fluffy.Add the wet ingredients, including egg, vanilla extract, lemon zest, and lemon extract, and mix until well combined.Add the dry ingredients, including almond flour, cassava flour, baking powder, and salt, and mix until a dough forms. Chill the dough in the freezer for 15 minutes or fridge for at least one hour.Roll the dough into tablespoon-sized cookie dough balls and roll them in powdered cane sugar. Place them on the prepared baking tray and press your thumb into the center of each cookie to create an indentation. Add a generous dollop of lemon curd into the center of each cookie.
- Bake the cookies for 12-15 minutes or until lightly golden brown. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes. Then transfer them to a wire rack to cool completely.Dust the cookies with powdered sugar before serving, if desired. Enjoy your healthier lemon thumbprint cookies with fresh lemon curd!
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Absolutely delicious. I’m allergic to almonds as well as other nuts and grains so I swapped tiger nut flour for the almond. Perfectly perfect.
Hi Desiree, thank you so much for the review! I love your substitutions. Thank you for sharing 🙂
I don’t see the amount of tapioca starch to use. Can you give me that information?
Hi Leslie, thank you for catching that! You need 1 teaspoon of tapioca starch. It helps to thicken the curd a little. You can also use corn starch if you don’t have tapioca. I updated the recipe 🙂
Great alternative for my niece, love the cassava flour
Thank you, Aubrey! I hope your niece enjoys these! 🙂
These are seriously the BEST! That lemon curd was so easy to make and so delicious, the cookies tender and buttery, they disappeared so quickly that I’ll have to keep making them 😂
Haha…we have the same problem in our house…they don’t last long 🙂 Thank you for the review!
These cookies are to DIE FOR!!! I love lemon already and these made me love it even more. They’re like little lemon tarts in the form of a delicious cookie. Highly recommend!! 😄😄
Hi Gavin, thank you so much for the review and the recommendation! I appreciate it 🙂
That lemon curd is to die for!!! Love being able to use cassava flour. These disappeared fast 🙂
Haha…I know, right!? I could eat the curd with a spoon right out of the jar! Thank you for the review.
One of the best lemon cookies I’ve had in a long time!! Well done😊
Thank you so much for the review, Briana! We love these, too 🙂
These are my new favorite thing, lemon curd has always felt unapproachable to me but this recipe was so easy to make! Will have to make it again, thanks Nicole 🙂
Thank you for the review, Danielle! On congrats on making a successful curd 🙂
I’m so excited to share this lemon curd cookie recipe with you! The almond and cassava flours are the perfect combination for a tasty shortbread style cookie. Please let me know how these turn out for you 🙂