Description
These Vegan Lemon Curd Shortbread Cookies combine a luscious homemade vegan lemon curd with tender gluten-free shortbread for a delightful, zesty treat. Perfectly balanced between sweet and tangy, these cookies are dairy-free, egg-free, and baked to a golden finish, making them an excellent choice for vegan and gluten-sensitive dessert lovers.
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 of turmeric for color (optional)
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, plus more for dusting (measure for measure)
- ¼ tsp finely ground salt
Instructions
- Prepare the Lemon Curd: Place all lemon curd ingredients into a pot over medium-high heat. Whisk continuously until the mixture thickens, approximately 4-5 minutes. Do not let it boil; if it becomes too hot, reduce to medium-low heat. Once thickened, remove from heat and allow to cool while preparing the cookies.
- Preheat Oven and Prep Baking Sheets: Set your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking.
- Make the Shortbread Dough: In a large mixing bowl, beat the softened vegan butter with a handheld mixer until light and fluffy. Add the powdered sugar and blend until smooth and creamy. Mix in the vanilla extract. Gradually add the gluten-free flour and salt, continuing to mix until a soft dough forms. Dough can also be mixed by hand.
- Roll and Cut Cookies: On a lightly floured clean surface, roll the dough out to approximately 1/8 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 carve a circular center. Re-roll scraps as needed to use all dough.
- Bake the Cookies: Transfer the cookies to the prepared baking sheets and bake for 10-12 minutes, or until the edges turn golden brown. Remove from the oven and let cool completely on a wire rack.
- Assemble the Cookies: Dust all cookies with additional powdered sugar. Fill a piping bag or a plastic zip bag with the cooled lemon curd and pipe about 1 heaping tablespoon into the center of the solid shortbread cookies (those without cutouts). Top each filled cookie with a cookie having the lemon center cutout to create a sandwich effect.
Notes
- Ensure the lemon curd does not boil to prevent curdling; whisk constantly.
- Use gluten-free all-purpose flour for a gluten-free option.
- For a more vibrant yellow color in the curd, add a small pinch of turmeric but it’s optional.
- Cookies must be completely cool before assembling to prevent the curd from melting the cookies.
- Store assembled cookies in an airtight container in the refrigerator for up to 5 days.
