Lemon Curd Thumbprint Cookies (gluten-free, paleo)
User Reviews
4.6
Lemon Curd Thumbprint Cookies (gluten-free, paleo)
Description
This recipe creates a distinctive lemon curd from scratch by cooking eggs, lemon juice, zest, honey, and salt until thickened, then incorporating butter for richness. The cookie dough is prepared from almond flour, baking soda, salt, honey, and fresh lemon zest and juice, resulting in a soft, almond-flavored cookie dough. Forming the dough into balls with thumbprint indentations allows space for a dollop of the cooled lemon curd, which is then baked until the cookie base is set and slightly browned underneath.
The finished cookies combine the richness of almond flour with the bright citrus flavor of lemon curd. Their texture is tender rather than crisp, with a moist center from the lemon curd. They can be served as a sweet snack or dessert, pairing well with tea or coffee.
These cookies keep best loosely covered at room temperature for a couple of days; an airtight container is not recommended as the moisture can soften them too much. Extra lemon curd may remain and can be stored separately for other uses.
Ingredients
Lemon Curd
- 3 egg
- 3 lemon zested and juiced, plural
- 1/3 cup honey
- 1/4 tsp salt sea salt
- 6 tbsp butter or ghee
Cookies
- 2 cups almond flour
- 1/2 tsp baking soda
- 1/4 tsp salt sea salt
- 1/4 cup honey
- 1 lemon zested and juiced
Instructions
- Whisk together the eggs, lemon juice, zest, honey and salt in a small pot. Place the pot on moderately low heat, whisk continuously and cook for 6-7 minutes, or until the sauce thickens. Add the butter, one tablespoon at a time until fully incorporated. Transfer to a jar and place in the refrigerator.
- Preheat oven to 350 degrees fahrenheit.
- In a mixing bowl, stir together all cookie ingredients. Drop tablespoon-sized balls of dough, evenly spaced, onto a parchment-lined cookie sheet. Use your thumb to create an indentation in the cookie. Fill the indentation with a dollop of lemon curd.
- Cook for 8-10 minutes. Be careful not to overcook as the cookies will not change color much, but they will brown on the bottom. Cool for 10 minutes.
Notes
- The lemon curd will likely yield more than needed; store leftovers separately for other uses.
- Store the thumbprint cookies loosely covered at room temperature for up to two days to maintain texture.
- Avoid airtight containers to prevent the cookies from becoming overly soft due to moisture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cookies
Amount Per Serving
Calories 232 kcal
% Daily Value*
| Calories | 232kcal | 12% |
| Carbohydrates | 20g | 7% |
| Protein | 5g | 10% |
| Fat | 16g | 25% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 56mg | 19% |
| Sodium | 217mg | 9% |
| Potassium | 73mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 15g | 30% |
| Vitamin A | 245IU | 5% |
| Vitamin C | 19.1mg | 21% |
| Calcium | 56mg | 6% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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