Ingredients
Lemon Curd
- 100 g (½ cup) sugar
- Zest of 1 lemon
- 3 egg yolks (room temperature)
- ¼ teaspoon salt
- 60 g (¼ cup) fresh lemon juice
- 55 g unsalted butter, cubed
Lemon Cookies
- 150 g (¾ cup) sugar
- Zest of 2 lemons
- 115 g unsalted butter, melted and cooled
- 2 eggs (room temperature)
- 30 g (2 tbsp) fresh lemon juice
- ½ teaspoon vanilla bean paste (or 1 tsp vanilla extract)
- 240 g gluten-free flour blend
- ½ teaspoon xanthan gum (if needed)
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 90 g powdered sugar (for rolling)
Equipment Needed
- Mixing bowls
- Whisk
- Saucepan
- Spatula
- Zester or grater
- Baking tray
- Parchment paper
- Measuring cups and spoons
Step-by-Step Instructions
When I start making these cookies, I always begin with the lemon curd. I rub the lemon zest into the sugar using my fingers to release all those natural oils. Then I whisk in the egg yolks, salt, and lemon juice. I cook this mixture gently over low heat, stirring constantly until it thickens. Once it reaches a smooth, creamy consistency, I remove it from the heat and stir in the butter until fully melted. (See the next page below to continue steps…)