Lemon Sandwich Cookies with Lemon Curd (Printable Version)
Zesty lemon cookies filled with tangy curd—vegan and gluten-free dessert everyone will love.
# Ingredient List:
→ For the Lemon Cookies
01 - 1 1/2 cups gluten-free all-purpose flour blend
02 - 1/2 cup almond flour
03 - 1/3 cup solid coconut oil
04 - 1/2 cup cane sugar
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
→ For the Vegan Lemon Curd
12 - 1/2 cup fresh lemon juice
13 - Zest of 1 lemon
14 - 1/3 cup cane sugar
15 - 2 tablespoons cornstarch
16 - 1/2 cup canned full-fat coconut milk
17 - Pinch of turmeric
18 - 1 tablespoon vegan butter or coconut oil
19 - Pinch of sea salt
# Directions:
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 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.
05 - Add wet mixture to dry ingredients and stir until a soft dough forms.
06 - Roll dough into 24 small balls, about 1 tablespoon each. Place on prepared baking sheets and gently flatten to about 1/4-inch thickness.
07 - Bake for 10-12 minutes, until edges are just beginning to turn golden. Cool completely on wire racks.
08 - In a saucepan, whisk together lemon juice, zest, sugar, and cornstarch. Add coconut milk and optional turmeric.
09 - Cook over medium heat, whisking constantly, until mixture thickens and bubbles, about 4-6 minutes.
10 - Remove from heat. Stir in vegan butter or coconut oil and a pinch of salt until smooth. Let cool to room temperature; it will thicken further as it cools.
11 - 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 combination of bright lemon and creamy filling hits that perfect sweet-tart balance that keeps you reaching for just one more
- These cookies somehow manage to be both delicate and satisfyingly rich, despite being completely plant-based
02 -
- Room temperature coconut oil will make your dough too soft. If your kitchen is warm, chill the dough for 15 minutes before shaping the cookies.
- The lemon curd needs to cool completely before assembling. Hot curd will make your cookies soggy and they might fall apart.
03 -
- Grate your lemon zest gently, avoiding the white pith underneath. The pith can make your cookies taste bitter instead of bright and fresh.
- Chill your baking sheets for 5 minutes before adding the dough if you are having trouble with the cookies spreading too much in the oven.