Lemon Sandwich Cookies With Curd (Printer-friendly)
Zesty lemon cookies sandwiched with tangy, creamy lemon curd—completely plant-based and gluten-free.
# What you'll need:
→ Lemon Cookies
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→ Vegan Lemon Curd
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# Method:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Combine gluten-free flour, almond flour, sugar, lemon zest, sea salt, baking powder, and baking soda in a large bowl.
03 - Add solid coconut oil and mix with a pastry cutter or fork until mixture resembles coarse crumbs.
04 - Whisk together plant-based milk, lemon juice, and vanilla extract in a small bowl. Add to dry ingredients and stir until soft dough forms.
05 - Roll dough into 24 small balls (about 1 tablespoon each). Place on prepared baking sheets and gently flatten to 1/4-inch thickness.
06 - Bake for 10 to 12 minutes until edges just begin to turn golden. Cool completely on wire racks.
07 - Whisk together lemon juice, zest, sugar, and cornstarch in a saucepan. Add coconut milk and turmeric if using.
08 - Cook over medium heat, whisking constantly, until mixture thickens and bubbles, about 4 to 6 minutes.
09 - Remove from heat. Stir in vegan butter and salt until smooth. Cool to room temperature; mixture will thicken further.
10 - Spoon or pipe about 1 tablespoon lemon curd onto flat side of half the cookies. Top with remaining cookies. Chill 10 to 15 minutes to set if desired.
# Expert Tips:
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- The combination of tangy curd and buttery cookies hits that perfect sweet tart balance that keeps you reaching for just one more
- These cookies prove that plantbased baking can deliver everything you love about classic treats without any compromise on texture or flavor
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- Letting the cookies cool completely before filling is non negotiable because any warmth will make that lemon curd melt right off the sides
- The lemon curd needs to cool completely to reach its full thickness so try making it first and letting it chill while you bake the cookies
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- Room temperature ingredients mix more easily so set out your coconut oil for just 10 minutes before starting
- Use a cookie scoop for perfectly uniform portions that bake evenly and look professional