Gluten-free Lemon Curd Cookies

Gluten-free Lemon Curd Cookies

Prep time: 18 minutes

Cook time: 22 minutes

Serves: 24

If you’re someone who loves the taste of fresh and zesty flavors, then you’re going to absolutely love these gluten-free lemon curd cookies. Lemon curd, on its own, is a traditional English spread. It has a tangy and slightly sweet flavor that makes it perfect for spreading on toast or using as a filling for cakes and pastries.

Gluten-free Lemon Curd Cookies

These gluten-free lemon curd cookies are a perfect treat for those who are looking for a delicious and satisfying snack that is both gluten-free and full of flavor.

I like to use homemade lemon curd for these cookies, check out my lemon curd recipe here. It’s actually quite simple. All you need are eggs, lemons, sugar and butter. You can store the lemon curd in a sterilized jar in the refrigerator.

Gluten-free Lemon Curd Cookies

Notes on ingredients, substitutions and measurements for this gluten-free lemon curd cookie recipe

For this recipe I used Schär Pâtisserie Mix C but you could use another high quality gluten-free flour blend.

Gluten-free Lemon Curd Cookies

If you’ve made these gluten-free gluten-free lemon curd cookies, let us know in the comments down below how you liked it!

Love baking gluten-free cookies?

On Gluten-free-Kitchen you can find a number of easy cookie recipes. How about these:


Print Recipe

Gluten-free Lemon Curd Cookies

  • Prep time: 18 minutes
  • Cook time: 22 minutes
  • Total time: 1 hour 40 minutes
  • Serves: 24


  • 225 g gluten-free flour, (e.g. Schär Mix C Pâtisserie)
  • 125 g butter, cold
  • 125 g sugar
  • 100 g lemon curd, purchased or homemade
  • 1 egg
  • 1 pinch salt
  • icing sugar, optionally


  • 1)

    Cut the butter into cubes and put it in the bowl with the gluten-free flour, sugar, an egg and a pinch of salt. Knead shortly into a smooth dough.

  • 2)

    If the dough is too dry, you may want to add a spoonful of ice cold water.

  • 3)

    Wrap the dough in cling film and let rest in the refrigerator for at least an hour.

  • 4)

    Preheat the oven to 170 degrees Celsius conventional heating (top-bottom heat). Line a baking tray with baking paper.

  • 5)

    Remove the dough from the refrigerator and form 24 balls – about 22 to 25 grams each – and flatten them slightly with the palm of your hand. Using your thumb or a spoon, press a dimple into the dough. Scoop 1 teaspoon lemon curd* into the dimple.

  • 6)

    Bake the lemon curd cookies in the oven for approx. 20 – 22 minutes.

  • 7)

    Allow the cookies to cool completely and sprinkle with icing sugar if desired.

  • 8)

    *Homemade lemon curd is just the best, check out my recipe! I prefer using homemade lemon curd but you could simply use purchased lemon curd.


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