why make this recipe
Vegan Lemon Curd Shortbread Cookies are a delightful treat. They are perfect for any occasion, whether you’re having a family gathering or just a quiet afternoon snack. These cookies are light, zesty, and buttery, yet completely plant-based. Plus, they are easy to make and can impress everyone, even those who aren’t vegan!
how to make Vegan Lemon Curd Shortbread Cookies
Making Vegan Lemon Curd Shortbread Cookies is simple. You will start with the lemon curd, which gives the cookies a rich and tangy flavor. Then, you’ll prepare the shortbread base that cradles this delicious curd. Follow the steps below for a tasty batch of cookies.
Ingredients:
- ⅓ cup canned coconut milk (reduced 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)
- 1 cup vegan butter (softened)
- ⅔ cup organic powdered sugar + more for dusting
- 2 tsp vanilla extract
- 2 cups gluten-free all-purpose baking flour + more for dusting (measure for measure)
- ¼ tsp finely ground salt
Directions:
Lemon Curd: In a saucepan, combine the coconut milk, organic cane sugar, lemon juice, lemon zest, cornstarch, vegan butter, and turmeric. Heat over medium, whisking continuously until the mixture thickens. Remove from heat and let it cool.
Shortbread Cookies: In a mixing bowl, cream together the softened vegan butter and powdered sugar. Add the vanilla extract and mix well. Gradually add the gluten-free flour and salt, mixing until a dough forms.
Preheat your oven to 350°F (175°C). Roll out the dough on a floured surface to about ¼ inch thick. Cut into desired shapes and place on a lined baking sheet.
Bake for 10-12 minutes until lightly golden. Remove from the oven and let cookies cool.
Once cooled, spread a layer of lemon curd on half of the cookies and top with the other half to make sandwiches.
how to serve Vegan Lemon Curd Shortbread Cookies
These cookies are best served fresh. You can enjoy them with a cup of tea or coffee. They also make a lovely dessert for gatherings or a sweet gift for friends. Dusting with extra powdered sugar on top makes them even more appealing!
how to store Vegan Lemon Curd Shortbread Cookies
Store any leftover cookies in an airtight container at room temperature for up to a week. If you make them ahead of time, you can also refrigerate them to keep them fresh longer.
tips to make Vegan Lemon Curd Shortbread Cookies
- Make sure your vegan butter is very soft to create a smooth dough.
- If your dough feels too sticky, add a little more gluten-free flour.
- Allow the lemon curd to completely cool before spreading it on the cookies.
variation
You can add poppy seeds to the dough for a fun texture. Alternatively, try using different citrus zest, like orange or lime, to create your own unique flavors.
FAQs
1. Can I use regular milk instead of coconut milk?
Yes, you can use any non-dairy milk you prefer.
2. How can I make these cookies gluten-free?
Simply use a gluten-free all-purpose flour that measures cup-for-cup in recipes.
3. Can I make the lemon curd ahead of time?
Yes! You can prepare the lemon curd a few days in advance and store it in the fridge. Just let it come to room temperature before using it in the cookies.
Vegan Lemon Curd Shortbread Cookies
- Total Time: 32 minutes
- Yield: 24 cookies 1x
- Diet: Vegan
Description
Light and zesty vegan cookies filled with tangy lemon curd, perfect for any occasion.
Ingredients
- ⅓ cup canned coconut milk (reduced 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)
- 1 cup vegan butter (softened)
- ⅔ cup organic powdered sugar + more for dusting
- 2 tsp vanilla extract
- 2 cups gluten-free all-purpose baking flour + more for dusting (measure for measure)
- ¼ tsp finely ground salt
Instructions
- Combine the coconut milk, organic cane sugar, lemon juice, lemon zest, cornstarch, vegan butter, and turmeric in a saucepan. Heat over medium, whisking continuously until the mixture thickens. Remove from heat and let it cool.
- Cream together the softened vegan butter and powdered sugar in a mixing bowl. Add the vanilla extract and mix well. Gradually add the gluten-free flour and salt, mixing until a dough forms.
- Preheat your oven to 350°F (175°C). Roll out the dough on a floured surface to about ¼ inch thick. Cut into desired shapes and place on a lined baking sheet.
- Bake for 10-12 minutes until lightly golden. Remove from the oven and let cookies cool.
- Spread a layer of lemon curd on half of the cookies and top with the other half to make sandwiches.
Notes
Best served fresh with tea or coffee. Dust with powdered sugar for extra appeal. Store leftovers in an airtight container at room temperature for up to a week.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 7g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: vegan cookies, lemon cookies, shortbread, dessert, plant-based
