Name: Vegan Lemon Curd Shortbread Cookies Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 52 min
Cuisine: Vegan
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 for color (optional); 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

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 for color (optional)

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

¼ tsp finely ground salt

Instructions

Step 1: Make the lemon curd by placing all the lemon curd ingredients—coconut milk, cane sugar, lemon juice, lemon zest, cornstarch, vegan butter, and turmeric if using—into a pot over medium-high heat. Whisk continuously until the mixture thickens, about 4-5 minutes. Avoid boiling by adjusting the heat as needed. Remove from heat and let it cool while preparing the cookies.

Step 2: Preheat your oven to 350°F and line two baking sheets with parchment paper. In a large bowl, beat the softened vegan butter until light and fluffy. Add powdered sugar and continue mixing until creamy, then blend in the vanilla extract.

Step 3: Add the gluten-free flour and salt to the wet mixture and stir until a dough forms. If preferred, you can mix this by hand.

Step 4: Lightly flour a clean surface and roll the dough out to about 1/8 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 centers, creating a ring shape. Re-roll scraps as needed.

Step 5: Place the cookies on the baking sheets and bake for 10-12 minutes, until they are golden brown around the edges. Remove from oven and let cool completely, then dust with powdered sugar.

Step 6: Fill a piping bag or a small plastic zip bag with the cooled lemon curd. Pipe about 1 heaping tablespoon onto the center of each solid cookie (those without cutouts). Top each filled cookie with a ring-shaped cookie to sandwich them together. Serve and enjoy.

Tips & Variations

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

If you don’t have gluten-free flour, regular all-purpose flour can be substituted.

For a pop of color, add a small pinch of turmeric to the lemon curd, but this is optional.

Try different citrus zests like lime or orange for a twist on the lemon curd flavor.

FAQs

Can I make the lemon curd ahead of time?

Yes, the lemon curd can be made a day or two in advance and stored in the refrigerator. Just let it come to room temperature before piping onto the cookies.

Are these cookies nut-free?

Yes, this recipe uses no nuts, making it suitable for nut-free diets as long as your ingredients and cooking environment are free from cross-contamination.