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–+ servings

Easy Gluten-Free Lemon Curd Cookies Almond Thumbprint

Gentle Tummy
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Ingredients
  

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!

Video

Notes

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.
Did you make this recipe?Please let me know in the comments below how it turned out :)