Print

Raspberry Curd Lemon Cookies (Gluten-Free) Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 2 reviews

Delight in these Gluten-Free Raspberry Curd Lemon Cookies, where zesty lemon dough meets a luscious homemade raspberry curd center. Soft, aromatic, and beautifully balanced, these cookies are perfect for a sophisticated treat or a special dessert that’s both gluten-free and bursting with fresh, fruity flavor.

Ingredients

Raspberry Curd:

  • 150g fresh raspberries (about 1 cup)
  • 1 tablespoon lemon juice
  • 100g granulated sugar (about ½ cup)
  • 1 large egg
  • 1 large egg yolk
  • Pinch of salt
  • 28g unsalted butter (2 tablespoons), cut into small pieces
  • ½ teaspoon vanilla extract

Lemon Cookie Dough:

  • 150g granulated sugar (about ¾ cup)
  • Zest of 2 medium lemons
  • 113g unsalted butter, melted (½ cup)
  • 2 large eggs
  • 2 teaspoons lemon juice
  • 1 teaspoon vanilla extract
  • 240g gluten-free flour blend (about 2 cups)
  • 1 teaspoon xanthan gum
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • Powdered/icing sugar, for coating (about ½ cup)

Instructions

  1. Prepare Raspberry Curd: Place raspberries in a small saucepan over medium heat. Cook until softened and juices released. Strain through a fine sieve to remove seeds, yielding about ⅓ cup of juice.
  2. Mix Raspberry-Leomon Juice: Return juices to saucepan, add lemon juice, and set aside. In a heatproof bowl, whisk sugar, egg, egg yolk, and salt until pale and slightly fluffy by hand.
  3. Heat Raspberry Mixture: Bring raspberry-lemon juice to a gentle boil, then slowly drizzle it into egg mixture while whisking constantly to temper the eggs.
  4. Thicken Curd: Return mixture to saucepan and cook over low heat, stirring constantly until thick enough to coat the back of a spoon (4-6 minutes). Do not boil.
  5. Finish Raspberry Curd: Remove from heat, stir in butter and vanilla extract until smooth. Cover with plastic wrap directly on surface to prevent skin, cool to room temperature, then chill for at least 1 hour.
  6. Make Lemon Dough: Rub lemon zest into sugar with fingertips in a large bowl to release oils. Add melted butter, eggs, lemon juice, and vanilla. Whisk until combined.
  7. Combine Dry Ingredients: In a separate bowl, whisk gluten-free flour, xanthan gum, baking powder, and salt. Add to wet ingredients and mix with a spoon until smooth batter forms. Dough will be loose and sticky.
  8. Chill Dough: Refrigerate dough for at least 2 hours or overnight to firm up and prevent spreading during baking.
  9. Preheat Oven & Prepare Baking Sheets: Set oven rack to middle position; preheat oven to 350ºF (180ºC). Line two large baking sheets with parchment paper.
  10. Scoop and Coat Dough: Use a 2-tablespoon scoop to portion dough, roll each scoop in powdered sugar to prevent sticking, then form into round balls.
  11. Shape & Fill: Place 8 dough balls on each baking sheet spaced apart. Press an indent halfway through each ball with a ½-tablespoon spoon. Fill each indent with about 1 teaspoon of chilled raspberry curd.
  12. Bake Cookies: Bake one sheet at a time for 9-12 minutes, until cookies spread and crack at edges, and raspberry curd puffs slightly but does not bubble.
  13. Cool: Allow cookies to rest on baking sheet 5-10 minutes due to their softness, then transfer to wire racks to cool completely.
  14. Serve & Store: Enjoy cookies warm, at room temperature, or chilled; chilling enhances flavor and texture.

Notes

  • Chilling cookie dough is essential to prevent cookies from spreading too much.
  • Plastic wrap on raspberry curd surface prevents skin formation for smooth texture.
  • Raspberry curd leftovers can be served with cookies or used as a spread.
  • Do not overcook curd to avoid curdling or boiling out moisture.
  • Use a light hand to make indentations so cookies do not break.
  • Cookies are delicate when warm; handle carefully.

Find it online: https://recipefeastful.com/raspberry-curd-lemon-cookies-gluten-free-recipe/