Lemon Sandwich Cookies with Curd (Print Version)
Delicate zesty cookies filled with vibrant homemade curd. Perfect vegan teatime treat.
# What You Need:
→ For the Cookies
01 - 1 1/2 cups gluten-free all-purpose flour blend
02 - 1/2 cup almond flour
03 - 1/4 cup cornstarch
04 - 1/2 cup solid coconut oil, not melted
05 - 1/2 cup organic cane sugar
06 - Zest of 1 large lemon
07 - 1/4 teaspoon fine sea salt
08 - 1/4 teaspoon baking soda
09 - 2 tablespoons unsweetened applesauce
10 - 2 tablespoons lemon juice
11 - 1 teaspoon vanilla extract
→ For the Vegan Lemon Curd
12 - 1/2 cup fresh lemon juice
13 - Zest of 1 lemon
14 - 1/3 cup organic cane sugar
15 - 1 tablespoon cornstarch
16 - 2 tablespoons coconut cream
17 - 1/4 teaspoon turmeric, optional for color
18 - Pinch of salt
# How to Prepare:
01 - In a small saucepan, whisk together lemon juice, lemon zest, sugar, cornstarch, coconut cream, turmeric if using, and salt until smooth. Place over medium heat and cook, whisking constantly, until the mixture thickens and just begins to bubble, about 3 to 4 minutes. Remove from heat, transfer to a bowl, and let cool completely. Refrigerate to thicken further.
02 - In a large mixing bowl, beat coconut oil and sugar until light and creamy. Add applesauce, lemon zest, lemon juice, and vanilla extract. Mix until combined. In a separate bowl, whisk together gluten-free flour, almond flour, cornstarch, salt, and baking soda. Gradually add dry ingredients to wet ingredients and mix to form a soft dough. Divide dough in half, shape into discs, wrap in parchment, and chill for 30 minutes.
03 - Preheat oven to 350°F. Line two baking sheets with parchment paper. On a lightly floured surface, roll dough to 1/4-inch thickness. Cut into rounds about 2 inches in diameter. Place cookies on prepared baking sheets, spacing 1 inch apart. Bake for 10 to 12 minutes, or until edges are just golden. Cool completely on wire racks.
04 - Spread 1 to 2 teaspoons of vegan lemon curd onto the flat side of half the cookies. Top with remaining cookies to form sandwiches. Dust with powdered sugar if desired.
# Expert Advice:
01 -
- That moment when you bite through the buttery cookie and hit the tangy curd is absolute magic
- They are unexpectedly fancy looking but surprisingly straightforward to make
02 -
- If your coconut oil has melted or softened too much, your dough will be frustratingly sticky to work with
- The lemon curd needs to be completely cool before filling the cookies, or they will get soggy
03 -
- Room temperature ingredients come together more smoothly, so take your coconut oil out of the fridge 20 minutes before starting
- If the curd seems too thick after refrigerating, whisk in a teaspoon of coconut cream to loosen it slightly for easier spreading