Quick Gluten-Free Lemon Curd Cookies Recipe: Tangy Sweet Joy - Healthy Choices

Ingredients

• 150 g (¾ cup) caster/superfine or granulated sugar
• 240 g (2 cups) plain gluten-free flour blend
• 115 g (1 stick) unsalted butter, melted and cooled until warm
• 2 US large/UK medium eggs, room temperature
• 30 g (2 tablespoons) freshly squeezed lemon juice
• Zest of 2 lemons
• 100 g (½ cup) caster/superfine or granulated sugar
• 60 g (¼ cup) freshly squeezed lemon juice
• Zest of 1 lemon
• 90 g (¾ cup) powdered/icing sugar
• 3 US large/UK medium egg yolks, room temperature
• 55 g (½ stick) unsalted butter, cubed
• ½ teaspoon xanthan gum
• ½ teaspoon baking powder
• ½ teaspoon vanilla bean paste
• ¼ teaspoon salt