Name: Vegan Lemon Curd Shortbread Cookies Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 52 min
Cuisine: American
Ingredients: ⅓ cup canned coconut milk (reduced fat or full fat); ⅓ cup organic cane sugar; ¼ cup lemon juice (about 1 lemon); Zest from 1 lemon; 1 tbsp cornstarch; 1 tbsp vegan butter; Pinch turmeric (optional, for color); 1 cup vegan butter, softened; ⅔ cup organic powdered sugar (plus more for dusting); 2 tsp vanilla extract; 2 cups gluten free all purpose baking flour (measure-for-measure, contains xanthan gum); ¼ tsp finely ground salt

Ingredients

Lemon Curd:

⅓ cup canned coconut milk (reduced fat or full fat)
⅓ cup organic cane sugar
¼ cup lemon juice (about 1 lemon)
Zest from 1 lemon
1 tbsp cornstarch
1 tbsp vegan butter
Pinch turmeric (optional, for color)

Shortbread Cookies:

1 cup vegan butter, softened
⅔ cup organic powdered sugar, plus more for dusting
2 tsp vanilla extract
2 cups gluten free all-purpose baking flour (measure for measure), plus more for dusting
¼ tsp finely ground salt

Instructions

Step 1: Prepare the lemon curd by placing all the lemon curd ingredients into a pot over medium-high heat. Whisk continuously until thickened, about 4-5 minutes. Be careful not to let the mixture boil. Reduce heat if necessary. Remove from heat and let cool while you make the cookies.

Step 2: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

Step 3: In a large mixing bowl, beat the softened vegan butter until light and fluffy using a handheld mixer. Add powdered sugar and mix until creamy, then blend in the vanilla extract.

Step 4: Gradually add the gluten free flour and salt, mixing until a dough forms. You can also mix the dough by hand if preferred.

Step 5: On a clean surface dusted with flour, roll out the dough to about ⅛ inch thickness. Use a 2-inch flower-shaped cookie cutter to cut out 24 cookies. For half of these, use a ½ inch round cutter or piping tip to cut out the center.

Step 6: Transfer cookies to baking sheets and bake for 10-12 minutes, until lightly golden. Let cookies cool completely and dust them with powdered sugar.

Step 7: Fill a piping bag or a plastic zip bag with the cooled lemon curd. Pipe about 1 heaping tablespoon onto the whole cookies (the ones without centers). Top each with a cookie that has a cutout center to make sandwich cookies.

Step 8: Serve and enjoy your bright, buttery vegan lemon curd shortbread cookies!

Tips & Variations

Use full fat coconut milk for a richer lemon curd flavor, but reduced fat works well too.

If you don’t have cornstarch, tapioca starch won’t thicken the curd as effectively, so stick to cornstarch for best results.

Omit the turmeric if you prefer, it’s just for a natural yellow color in the curd.

For a gluten version, substitute with all-purpose flour instead of gluten free baking flour.

Try different cookie cutter shapes for festive variations.

Storage

Store leftover lemon curd in an airtight container in the refrigerator for up to 1 week; it’s great for spreading on toast or adding to other desserts. The assembled cookies are best enjoyed within 24 hours, or can be stored in an airtight container in the refrigerator and eaten within one week. Bring to room temperature before serving for the best flavor and texture.

FAQs

What else can be made from the lemon filling?

Extra lemon curd is delicious spread on toast or biscuits. It can also be used in other desserts like cakes or tarts for a burst of tangy flavor.

Can I use store bought lemon curd?

Most store-bought lemon curds are not vegan, and finding a vegan option can be difficult. If you do find a vegan lemon curd you like, it can be used in this recipe as a shortcut.