Gluten Free Lemon Curd Cookies | Umami

Ingredients

• Lemon curd:
• 100 g (½ cup) caster/superfine or granulated sugar
• zest of 1 lemon ((Ideally, use organic unwaxed lemons.))
• 3 US large/UK medium egg yolks, room temperature
• ¼ tsp salt
• 60 g (¼ cup) freshly squeezed lemon juice
• 55 g (½ stick) unsalted butter, cubed
• Cookie dough:
• 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
• ½ tsp xanthan gum ((Omit if your gluten free flour blend already contains xanthan gum.))
• ½ tsp baking powder
• 90 g (¾ cup) powdered/icing sugar, for rolling the cookies before baking