Lemon Sandwich Cookies with Lemon Curd (Printable)
Delicate, zesty sandwich cookies filled with vibrant homemade vegan lemon curd—perfect for teatime or a light dessert.
# 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 coconut oil, solid
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
18 - Pinch of salt
# Steps:
01 - Whisk together lemon juice, lemon zest, sugar, cornstarch, coconut cream, turmeric, and salt in a small saucepan until smooth. Place over medium heat and cook, whisking constantly, until mixture thickens and just begins to bubble, about 3-4 minutes. Remove from heat, transfer to a bowl, and let cool completely. Refrigerate to thicken further.
02 - Beat coconut oil and sugar in a large mixing bowl 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 and cut into 2-inch rounds. Place cookies on prepared baking sheets, spacing 1 inch apart. Bake for 10-12 minutes, or until edges are just golden. Cool completely on wire racks.
04 - Spread 1-2 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 -
- These cookies manage to be both delicate and satisfying, the kind of treat that feels fancy but comes together faster than you would expect
- The lemon curd keeps beautifully in your fridge, meaning you can scoop it onto everything from toast to ice cream for days
02 -
- The curd needs time to thicken, so make it at least an hour before you plan to assemble
- Chilling the dough is what keeps these cookies from spreading too thin in the oven
03 -
- Room temperature ingredients mix more evenly, so let your coconut oil soften slightly before creaming
- Zest your lemons before juicing them—it is so much easier to handle the whole fruit