Lemon Sandwich Cookies With Curd (Printable Version)
Zesty lemon cookies with creamy tangy curd filling, plant-based and gluten-free.
# What You'll Need:
→ Lemon Cookies
01 - 1 1/2 cups gluten-free all-purpose flour blend (180 g)
02 - 1/2 cup almond flour (60 g)
03 - 1/3 cup solid coconut oil (65 g)
04 - 1/2 cup cane sugar (100 g)
05 - Zest of 2 lemons
06 - 1/4 teaspoon fine sea salt
07 - 1/2 teaspoon baking powder
08 - 1/4 teaspoon baking soda
09 - 3 tablespoons unsweetened plant-based milk
10 - 2 tablespoons fresh lemon juice
11 - 1 teaspoon pure vanilla extract
→ Vegan Lemon Curd
12 - 1/2 cup fresh lemon juice (120 ml)
13 - Zest of 1 lemon
14 - 1/3 cup cane sugar (65 g)
15 - 2 tablespoons cornstarch
16 - 1/2 cup full-fat canned coconut milk (120 ml)
17 - Pinch of turmeric for color (optional)
18 - 1 tablespoon vegan butter or coconut oil
19 - Pinch of sea salt
# How to Make It:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large bowl, combine gluten-free flour, almond flour, sugar, lemon zest, sea salt, baking powder, and baking soda.
03 - Add solid coconut oil and mix with a pastry cutter or fork until mixture resembles coarse crumbs.
04 - In a small bowl, whisk together plant-based milk, lemon juice, and vanilla extract. Add wet mixture to dry ingredients and stir until a soft dough forms.
05 - Roll dough into 24 small balls (about 1 tablespoon each). Place on prepared baking sheets and gently flatten to about 1/4-inch thickness.
06 - Bake for 10–12 minutes, until edges are just beginning to turn golden. Cool completely on wire racks.
07 - While cookies cool, whisk together lemon juice, zest, sugar, and cornstarch in a saucepan. Add coconut milk and optional turmeric.
08 - Cook over medium heat, whisking constantly, until mixture thickens and bubbles (about 4–6 minutes).
09 - Remove from heat. Stir in vegan butter or coconut oil and a pinch of salt until smooth. Let cool to room temperature; curd will thicken further as it cools.
10 - Spoon or pipe about 1 tablespoon of lemon curd onto the flat side of half the cookies. Top with remaining cookies to form sandwiches. Chill for 10–15 minutes to set, if desired.
# Expert Tips:
01 -
- The lemon curd is so silky and bright that I once caught myself eating it straight from the spoon while cookies cooled
- These cookies strike that perfect balance between tender shortbread and zesty brightness
- They are the kind of dessert that makes people ask, Are you sure these are vegan
02 -
- I once tried rushing the curd and ended up with lemon soup, so trust the process and let it cook until it really thickens
- Room temperature coconut oil will give you the best cookie texture, if it is too soft the cookies spread too much
- The cookies continue to firm as they cool, so do not be alarmed if they seem slightly soft when you first take them out
03 -
- Zest your lemons before juicing them, it is so much easier to maneuver when the fruit is still firm
- If the curd seems too thick after cooling, whisk in a teaspoon of plant-based milk to loosen it
- Use a cookie scoop for uniform balls, which means evenly baked cookies and prettier sandwiches