Almond Shortbread Cups–filled with Lemon Curd

These were an item on a tea tray at an event I attended in February.  Oh, so tasty!  I decided to try to find a recipe to recreate these treats.  As luck would have it, the tea company posted some of their best recipes a couple of weeks later and I got to use the original recipe, just change it to gluten-free.  I love bakers who are willing to share their information.

I like everything about this recipe.  The little cups are made of a tasty shortbread.  The filling is something you read about in British books–lemon curd.  I had never tasted it before but it tastes just like the best lemon filling from lemon meringue pie! Ok, that I like!  And because they are so tasty, you don’t have to do too much to decorate them.  That is a win for me!  I just bought some small (gf) sugar balls that are so available at Easter.  And there I was with a wonderful, new (to my family and friends) tasty, small dessert.

These are such a good small treat to have for a tea or for dessert after a large holiday dinner.  You just can’t go wrong with this delightful recipe!  Easy and quite rewarding–here is the recipe.  Enjoy!

Almond Shortbread Cups--filled with Lemon Curd
  • 2¾ cups Baking Free™ gluten-free All purpose Flour (341 g)
  • ½ teaspoon xanthan gum
  • ½ teaspoon salt
  • 1 cup butter (two sticks--cold and cut into small chunks)
  • ½ cups powdered sugar
  • 1 teaspoon almond extract
  • 1 jar Dickenson's lemon curd--found at the local supermarket--gluten-free and non GMO
  1. Combine the dry ingredients in the bowl of a food processor. Pulse to combine. Add butter cubes and almond extract.
  2. Mix in food processor until no butter cubes are visible.
  3. Scoop about a scant tablespoon of dough and roll into a ball. press into mini muffin pan to make cups. Press down the center with thumb or dowel.
  4. Bake 8-10 minutes at 350 degrees F. until edges slightly brown. Cool, remove from pan.
  5. Fill with scant teaspoon lemon curd and decorate. Makes about 24 cups.