Description
These Vegan Lemon Curd Shortbread Cookies are a delightful combination of tangy lemon curd and buttery gluten-free shortbread. Perfectly tender and vibrant, these cookies celebrate the fresh flavors of Spring and Summer, offering a melt-in-your-mouth texture with a bright, zesty filling that’s completely plant-based and gluten-free.
Ingredients
Scale
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, contains xanthan gum)
- ¼ tsp finely ground salt
Instructions
- Make Lemon Curd: Place all lemon curd ingredients in a saucepan over medium-high heat. Whisk continuously until the mixture thickens, about 4-5 minutes, making sure it doesn’t boil. If it gets too hot, reduce heat to medium-low. Once thickened, remove from heat and let cool while preparing cookies.
- Prepare Shortbread Dough: Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper. In a large bowl, beat softened vegan butter with a handheld mixer until light and fluffy. Add powdered sugar and mix until creamy. Stir in vanilla extract. Gradually add gluten-free flour and salt, mixing until a dough forms. Dough can also be mixed by hand.
- Roll and Cut Cookies: Lightly dust a clean surface with flour, roll out the dough to about ⅛ inch thickness. Using a 2-inch flower-shaped cookie cutter, cut out 24 cookies. For 12 of these, use a ½ inch piping tip or small round cutter to remove the center, creating a window.
- Bake Cookies: Arrange cookies on prepared baking sheets and bake for 10-12 minutes, or until the edges are golden brown. Remove from oven and let cool completely on wire racks. Dust the cookies with powdered sugar once cooled.
- Assemble Cookies: Fill a piping bag or plastic zip bag with the cooled lemon curd. Pipe approximately 1 heaping tablespoon into the centers of the solid cookies (those without cutouts). Top each with a cookie that has the center cut out, forming a sandwich. Serve immediately or store as desired.
Notes
- Store leftover lemon curd in an airtight container in the refrigerator for up to 1 week. It can be used in other recipes or spread on toast or biscuits.
- These cookies are best served within 24 hours, or stored in the refrigerator and consumed within 1 week for optimal freshness.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Easter, lemon curd, shortbread, vegan, gluten free, lemon cookies, spring dessert
