Gluten-Free Lemon Pie Cookies unleash the tangy and tart flavor of lemon pie in cookie form. Are you a fan of the zesty and tangy taste of lemons? If so, we have a treat for you. In this article, we’ll show you how to create gluten-free lemon pie cookies that will tantalize your taste buds. With our step-by-step instructions and expert tips, you can easily make these delicious cookies right at home. Whether you’re following a gluten-free diet or just looking for a sweet and tangy dessert, this recipe is perfect for you. So, grab your apron and get ready to unleash the tangy taste of lemons!
Gluten-Free Lemon Pie Cookies
Indeed, Gluten-free lemon pie cookies are a delicious and refreshing summer treat that everyone will love. I often make my lemon curd the day before. Or if you already have lemon curd in the fridge it makes this recipe that much easier to make.
Ingredients:
Before we dive into the instructions, let’s take a look at the ingredients you’ll need to make these delectable lemon pie cookies. First, you’ll need cassava flour, butter, monk fruit sweetener, salt, egg, and ice-cold water cookie crust. Once we have all the ingredients at hand, we can start baking. Begin by preheating the oven to 350°F and lining a baking sheet with parchment paper.
In a bowl mix together the cassava flour, monk fruit sweetener, and salt until combined. Next, add the beaten egg and cold water. Stir together until the dough comes together. Finally, use your hands and press together to form a ball.
Putting Together the Cookies
Now that we have our dough and filling ready, it’s time to assemble the cookies. Roll the dough out into a flat sheet and cut into circles using a cookie cutter. Place each circle on the prepared baking sheet. Top the cookie with a liner cookie and spoon a dollop of the lemon filling onto the center of each cookie.
Gluten-free lemon pie cookies are a delicious and refreshing summer treat that everyone will love. With their light and airy texture, zesty flavor, and easy-to-make recipe, these cookies are perfect for any occasion. So why not whip up a batch today and enjoy the taste of summer in every bite?
Tips To Assure A Great Cookie
Always, refrigerate the dough before baking to prevent the cookies from spreading too much. Lastly, if you prefer a softer texture, take the cookies out of the oven a minute or two early. Now that you have all the insider tips, it’s time to try this gluten-free recipe for yourself! Once you’ve baked your cookies to perfection, it’s time to think about serving suggestions.
Serving Suggestions:
Once you’ve pulled your tangy lemon pie cookies from the oven, the real fun begins: deciding how to enjoy them! These cookies are versatile and can be served in a variety of ways, making them perfect for any occasion.
For a simple and classic presentation, serve the cookies on a platter with a dusting of powdered sugar on top. This will highlight the puckering lemon flavor of the cookies and add a touch of elegance to your presentation.
Elegant Suggestions:
If you want to take things up a notch, try serving the cookies with a dollop of whipped cream on top. The creamy sweetness of the whipped cream will complement the tanginess of the lemon and make for a truly indulgent dessert. Or simply add a meringue or marshmallow fluff to create a more dazzling dessert. Last but not least, using a kitchen torch toast the meringue or marshmallow fluff. Top with an edible basil flower if desired. Needless to say, you’ll have a delicious and unique dessert that will be the star of any dinner party. Needless to say, you’ll have a delicious and unique dessert that will be the star of any dinner party.
For a more savory option, consider pairing the cookies with a cup of tea or coffee. The acidity of the lemon will balance out the bitterness of the coffee or tea, creating a delightful flavor combination.
In Summary:
In summary, these gluten-free lemon pie cookies are a simple yet delicious way to unleash the tangy taste of lemons. With easy-to-find ingredients and straightforward instructions, these cookies are perfect for anyone looking to satisfy their sweet cravings while following a gluten-free diet. Remember to follow our tips for a perfect batch and experiment with different serving suggestions. So go ahead and give these cookies a try, your taste buds will thank you. As the saying goes, “When life gives you lemons, make gluten-free lemon pie cookies!”
Gluten-Free Lemon Pie Cookies
Cookie Ingredients:
- 1 1/3 cup cassava flour
- 1 tbsp monkfruit sweetener
- 1/4 tsp of salt
- 1 whole beaten egg
- 1/8 cup of ice-cold water
Directions:
First and foremost, preheat the oven to 350. Second, in a bowl combine flour, monk fruit sweetener, and salt. Thirdly, stir them together. Place 2 -3 ice cubes into 1/4 cup of water. Next, add a beaten egg. Add the 1/8 cup of cold water. Stir the ingredients until combined. Use your hands and press together to form a ball. Cover the dough with plastic and allow it to sit for 30 minutes in the fridge. Next, lay down two sheets of plastic wrap side by side. Lay the dough down on top of the plastic. Finally, roll the dough out between two measuring dough strips. Roll the dough to 3mm.
Using a 3-inch circular cutter cut out 10 cookies. Next, cut out the inner circle with a two-inch circular cutter. Brush the bottom of the cookie with water and top it with the inner circle. Using a fork prick the bottom of the cookie. Lastly, place the cookies onto a cookie sheet.
Gluten-Free Lemon Pie Cookie Filling10 tbsp Lemon Curd
- 10 tbsp Lemon Curd or store-bought
- *2/3 cup Homemade Marshmallow Fluff (optional) or store-bought
- *3 tbsps coconut sugar optional
- 2 tbsp milk
Directions:
First, brush the tops and bottoms of each cookie with milk. Second, place approximately 1 tablespoon of lemon curd into the center of each cookie. Next, sprinkle a little coconut sugar on the outer edge of the cookie. Place the cookie sheet into the oven and cook for approximately 10 – 12 minutes. Allow the cookies to cool. Lastly, top with marshmallow cream if desired. Finally, toast the marshmallow cream with a kitchen torch. Holding 4 inches away follow the manufacturers’ directions for using the kitchen torch. Serve Makes 10 large cookies.
In Conclusion:
Gluten-free lemon pie cookies are a delicious and refreshing summer treat that everyone will love. With their light and airy texture, zesty flavor, and easy-to-make recipe, these cookies are perfect for any occasion. So why not whip up a batch today and enjoy the taste of summer in every bite?
Gluten-Free Lemon Pie Cookies
Equipment
Ingredients
Cookie Ingredients
- 1 1/3 cup cassava flour
- 1 tbsp monkfruit sweetener
- 1/4 tsp salt
- 1 whole beaten egg
- 1/8 cup ice cold water
Filling Ingredients
- 10 tbsp lemon curd homemade or store-bought lemon curd find the recipe on my blog
- 2/3 cup marshmallow fluff homemade or store-bought find the recipe on my blog
- 3 tbsp nut milk or milk
- 2 tbsp coconut sugar
Instructions
- First and foremost, preheat the oven to 350.
- Second, in a bowl combine flour, monk fruit sweetener, and salt.1 1/3 cup cassava flour, 1 tbsp monkfruit sweetener, 1/4 tsp salt
- Thirdly, stir them together.
- Place 2 -3 ice cubes into 1/4 cup of water.
- Additionally, add a beaten egg.1 whole beaten egg
- Add the 1/8 cup of cold water.1/8 cup ice cold water
- Stir the ingredients until combined.
- Use your hands and press together to form a ball.
- Cover the dough with plastic and allow to sit for 30 minutes.
- Next, lay down two sheets of plastic wrap side by side.
- Lay the dough down on top of the plastic.
- Finally, roll the dough out between two measuring dough strips.
- Roll the dough to 3mm.
- Using a 3-inch circular cutter cut out 10 cookies.
- Subsequently, cut out the inner circle with a two-inch circular cutter.
- Top it with the inner circle.
- Using a fork prick the bottom of the cookie.
- Lastly, place the cookies onto a cookie sheet.
Filling Directions
- First, brush the tops and bottoms of each cookie with milk.3 tbsp nut milk or milk
- Second, place approximately 1 tablespoon of lemon curd into the center of each cookie.10 tbsp lemon curd homemade or store-bought
- Next, sprinkle a little coconut sugar on the outer edge of the cookie.2 tbsp coconut sugar
- Place the cookie sheet into the oven and cook for approximately 10 - 12 minutes.
- Allow the cookies to cool.
- Lastly, top with marshmallow cream if desired.2/3 cup marshmallow fluff homemade or store-bought
- Finally, toast the marshmallow cream with a kitchen torch.
- Hold 4 inches away and follow the manufacturers' directions for using the kitchen torch.
- Serve Makes 10 large cookies
Notes
| Nutrition Facts | |
|---|---|
| Servings 10.0 | |
| Amount Per Serving | |
| Calories 134 | |
| % Daily Value * | |
| Total Fat 4 g | 7 % |
| Saturated Fat 1 g | 7 % |
| Monounsaturated Fat 2 g | |
| Polyunsaturated Fat 1 g | |
| Trans Fat 0 g | |
| Cholesterol 169 mg | 56 % |
| Sodium 130 mg | 5 % |
| Potassium 87 mg | 2 % |
| Total Carbohydrate 19 g | 6 % |
| Dietary Fiber 0 g | 0 % |
| Sugars 10 g | |
| Protein 6 g | 12 % |
| Vitamin A | 0 % |
| Vitamin C | 0 % |
| Calcium | 3 % |
| Iron | 7 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Nutrition
