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Raspberry Curd Lemon Cookies (Gluten Free) Recipe

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★★★★

3.8 from 82 reviews

These gluten-free Raspberry Curd Lemon Cookies are a delightful summer treat featuring zesty, buttery lemon cookies topped with a tart and refreshing homemade raspberry curd. The raspberry curd adds a vibrant burst of flavor and a creamy center, making these cookies irresistibly melt-in-your-mouth and perfect for all palates.

Ingredients

Scale

Raspberry Curd:

  • 150 g (1¼ cups) fresh or frozen raspberries
  • 30 g (2 tbsp) freshly squeezed lemon juice
  • 75 g (¼ cup + 2 tablespoons) caster/superfine or granulated sugar
  • 1 US large/UK medium egg, room temperature
  • 1 US large/UK medium egg yolk, room temperature
  • ¼ tsp salt
  • 55 g (½ stick) unsalted butter, cubed
  • ½ tsp vanilla bean paste (or 1 tsp vanilla extract)

Lemon Cookies:

  • 150 g (¾ cup) caster/superfine or granulated sugar
  • Zest of 2 lemons (Ideally, use organic unwaxed lemons)
  • 115 g (1 stick) unsalted butter, melted and cooled until warm
  • 2 US large/UK medium eggs, room temperature
  • 30 g (2 tbsp) freshly squeezed lemon juice
  • ½ tsp vanilla bean paste (or 1 tsp vanilla extract)
  • 240 g (2 cups) plain gluten free flour blend (e.g. Doves Farm Freee plain gluten free flour without xanthan gum)
  • ½ tsp xanthan gum (omit if gluten free flour blend already contains it)
  • ½ tsp baking powder
  • ¼ tsp salt
  • 90 g (¾ cup) powdered/icing sugar, for rolling the cookies before baking

Instructions

  1. Make Raspberry Curd: Cook raspberries in a small saucepan over medium heat until fully softened and juices released. Pass through a sieve to remove seeds, yielding about 80 g (⅓ cup) juice. Return juice to saucepan and add lemon juice. In a heat-proof bowl, whisk sugar, egg, egg yolk, and salt until slightly fluffy and pale. Heat raspberry-lemon juice to just boiling, then slowly drizzle into egg mixture while whisking constantly to temper eggs. Return mixture to saucepan and cook over low heat, stirring constantly, until thickened and coats the back of a spoon (4–6 minutes), ensuring it doesn’t boil. Remove from heat, stir in butter until melted, then add vanilla. Transfer to a bowl, cover with plastic wrap contacting the surface to prevent skin formation. Cool to room temperature and then chill at least 1 hour until thickened.
  2. Prepare Lemon Cookie Dough: In a large bowl, rub lemon zest into sugar with fingertips to release oils. Add melted butter, eggs, lemon juice, and vanilla; whisk until combined. In a separate bowl, whisk gluten free flour blend, xanthan gum, baking powder, and salt; add to wet ingredients and stir with wooden spoon or spatula until a smooth, batter-like dough forms. The dough should be loose, soft, and slightly runny. Chill dough in the fridge for at least 2 hours or overnight to firm up and prevent cookies from spreading too much during baking.
  3. Assemble and Bake Cookies: Preheat oven to 350ºF (180ºC) and line baking sheets with parchment paper. Using a 2-tablespoon scoop, portion dough and roll each piece in powdered sugar to coat; form into balls. Arrange 8 balls per baking sheet spaced apart. Using a ½-tablespoon spoon, gently press an indentation halfway through each ball. Fill each indentation with about 1 generous teaspoon of raspberry curd. Bake one sheet at a time for 9–12 minutes, until cookies spread and crack around edges and raspberry curd center slightly puffs but doesn’t bubble. Keep second sheet refrigerated until baking. Cool cookies on sheet 5–10 minutes before transferring to wire rack to cool completely. These cookies are best chilled but delicious warm or at room temperature.
  4. Storage: Store cookies in an airtight container at room temperature for 2–3 days or refrigerated for up to 1 week. Raspberry curd leftover can be refrigerated for up to 10 days.

Notes

  • Use organic unwaxed lemons for best zest quality and flavor.
  • Do not add extra flour to cookie dough even if it seems runny; the batter-like consistency is expected.
  • Chilling dough is crucial to firming it and preventing excessive spreading in the oven.
  • Ensure plastic wrap touches the surface of raspberry curd to avoid skin formation.
  • Raspberry curd can be used separately on bread, cakes, or frosting.
  • Cookies are delicate when warm; handle carefully until cooled.

Keywords: Raspberry curd cookies, lemon cookies, gluten free cookies, summer desserts, raspberry lemon treats

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