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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.

Lemon curd thumbprint cookies. Gluten-free, grain-free and paleo.

I’ve realized this week that extreme heat makes my brain stop functioning. Or, at least I’m gonna blame my lack of new recipe creation on the heat. At my parent’s place, which is in the Antelope Valley (i.e. Mojave Desert), it’s been 102-108 degrees all week! Completely sweltering. And it makes me want to do nada except stay indoors where there’s respite from the heat. The only silver lining, if there is one, is that’s it’s a dry heat, so at least I’m not sticky on top of it. That would be really bad.

But here’s the problem. I have all these awesome ideas for new recipes, scattered on electronic notes and private Pinterest boards, yet I sit in front of my computer and accomplish a whole heck of a lot of nothing. The day comes to an end (at 8pm it’s still 80+ degrees out) and I’m like, “yep, didn’t accomplish a darn thing today.” Except for some emails and web surfing, where I get lost in the circling web vortex. It’s like, “hey look, squirrel!” Ughh, I need to snap out of it. What do you guys do when you’re stuck in a mode of non-motivation?!


Lemon curd thumbprint cookies. Gluten-free, grain-free and paleo. Lemon curd thumbprint cookies. Gluten-free, grain-free and paleo. Lemon curd thumbprint cookies. Gluten-free, grain-free and paleo.

On top of new recipes, I also need to write my city guide for Lisbon, which I really want to share with you, especially as I’ve already sifted through the 7,000+ photos (the hardest part). I did share some Portugal videos with my parents this week and had to crack up that half of my iPhone videos were shot vertical, instead of horizontal (making them virtually impossible to watch). The culprit? Snapchat brain! Ha!

Needless to say, I’m thankful that I still have (or now had) one recipe left over in the coffers – these lemon curd thumbprint cookies. And it’s a delish recipe to have just lying around, huh?

They’re bright and citrusy and I’ll say this to warn you (though, not really) – you’re gonna want to spoon the lemon curd straight into your mouth. I did. In fact, I debated even making the cookies originally because all I wanted to do was eat the lemon curd. The good news is that you’ll have plenty of lemon curd leftover, so top it on gluten-free toast or cassava crepes. Oooh, that just gave me an idea for lemon curd cassava crepes, wrapped up like cannolis. Cute little lemony tubes. Can that be a thing?! Hmmm…perhaps my recipe motivation is coming back after all.


Lemon curd thumbprint cookies. Gluten-free, grain-free and paleo. Lemon curd thumbprint cookies. Gluten-free, grain-free and paleo. Lemon curd thumbprint cookies. Gluten-free, grain-free and paleo.

Lemon Curd Thumbprint Cookies (gluten-free, paleo)
Prep time
Cook time
Total time
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.
Serves: 12 cookies
Lemon Curd
  • 2 cups almond flour (I always use this brand)
  • ½ tsp baking soda
  • ¼ tsp sea salt
  • ¼ cup honey
  • 1 lemon, zested and juiced
  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.

Other recipes you might like:

The Best Chocolate Chip Cookies (paleo, vegan)

Baked Lemon Donuts with Blackberry Glaze (gluten-free, paleo)

Meyer Lemon Coconut Macaroons

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18 comments on “Lemon Curd Thumbprint Cookies (gluten-free, paleo)”

  1. I Do t know why they didnt turn out like incthe picture’ to begin with the curd was not hard in 8-10. Minutes in the cookie. It was soft😣 second the cookies were un cooked and broke easily even after being cooled. I used butter. Im disappointed maybe i missed something. Also when the curd was cooking i was adding the butter one at a time and stirring it.

    • Sorry this recipe didn’t work out for you Asaria! It sounds like you may have needed to cook the curd a little bit longer for it to harden. And for the cookies, perhaps you needed to cook them longer as well. All stoves/ovens cook slightly different, so it’s always best to adjust the times based on what you see. :)

  2. I love the flavors, but I’m unsure about whether the curd is cooked through enough. I took it off the flame when it started to thicken, then mixed in the ghee (I used coconut oil, 5 Tbsp), but there are white bits in it, which I’m guessing are cooked bits of egg white. Should we have blended the eggs with a stick blender, before adding to the other curd ingredients before cooking on the stove top, to avoid the white chunks? I hand-whisked. (Sorry, I’m new to curds 😬 ) Also, for the remaining curd in the fridge, is that OK to eat, or does it need further cooking, like the curd on the cookies received? Regarding the cookies, it was quite a struggle to get them into shape – kept sticking to my fingers (delicious problem to have, I know). I used convection bake and I’m still learning how to adjust for that – I should have cooked lower temp, for slightly longer time, I guess, because mine came out slightly toasted on the edges but somewhat raw on the bottom and in the middle. Luckily, there is so much curd left over, I’ll be able to whip up my next batch with only the cookie portion to prepare! Thanks for this yummy recipe. It should be a big hit with my lemon-loving extended family on the weekend! 

    Rating: 5
    • You can use a hand whisk, but it sounds like your heat may have been a little too hot. If you cook it on low and stir continuously you shouldn’t get any white bits. :) You can definitely eat the remaining curd or top it on toast like jam. And yes, you may have to make adjustments for convection baking as I use standard baking. Hope your next batch comes out a little better! :) x

  3. turned out great! make sure you let them cool before touching them because they are still malleable 

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  5. I couldn’t get the curd to set – it stayed very watery…..
    Any suggestions, because these look awesome!

    • Oh, bummer! Did you use all the same ingredients (eggs, lemon juice/zest, honey, salt)? It stays fairly thin until it hits that magic custard conversion point (which can be different depending on your stove temp)…then it thickens quickly. How long did you whisk it for?

      • Over 5 minutes for sure as the ghee was not blending well. Then I gave up and left it in the fridge overnight thinking maybe more time setting…anyway – I put the cookie mix in ramekins like pie crust and poured the liquid in and baked. It puffed up a bit and then kinda melted into the cookie mix. I’m a great chef – horrible baker. Tastes great, just looks nothing like your cookies ;)!

      • It sounds like you added the ghee before it thickened. The key is to add all the ingredients except the butter or ghee, let it thicken, then add the ghee that after. If you added the ghee early, that would have likely prevented it from thickening. And yes, it’s a good thing that recipe fails still tastes great…because I have A LOT of them as well. Lol. ;) x

      • This is hilarious. My husband is laughing so hard. (He bakes, I don’t). I totally missed that step putting in the ghee afterwards. He just asked me – how many times did you read that recipe before you started? I said, once when I looked for ingredients. He rolls his eyes and tells me baking requires reading it 8 times before you even start – make sure you have ALL your ingredients and tools and steps ready. Oops. Thanks for replying – we’ll try again and I’m sure they’ll be awesome!

      • Haha – too funny! And your husband is totally right in reading the ingredients 8 times (though I usually screw that up as well). ;) Hope your second try turns out better! And happy holidays! x

  6. if you did not wish to use ghee or butter what would you substitute please ?

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  8. Hang in there! No rush on sharing recipes/guides/posts – don’t get overwhelmed. You always put out great content, so just do it whenever it works best for you, stress-free :) Very happy you shared this Lemon Curd Thumbprint Cookie recipe – wowza, so refreshing and a perfect, decadent summer treat!