Lemon Curd Thumbprint Cookies (gluten-free, paleo)
These lemon curd thumbprint cookies are gluten-free, grain-free and paleo-friendly. You’ll love the cookies, but the lemon curd may have you swooning.
- Prep time
- 30 min
- Cook time
- 15 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 eggs
- 3 lemons (zested and juiced)
- 1/3 cup honey
- 1/4 tsp sea salt
- 6 tbsp butter or ghee
- 2 cups almond flour
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1/4 cup honey
- 1 lemon (zested and juiced)
Instructions
- 1
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.
- 2
Preheat oven to 350 degrees fahrenheit.
- 3
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.
- 4
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.