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Vegan Lemon Curd Shortbread Cookies

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Delightful vegan cookies with a refreshing lemon curd filling, combining sweet and tart flavors for a perfect treat.

Ingredients

Scale
  • ⅓ cup canned coconut milk
  • 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 (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
  • ¼ tsp finely ground salt

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Line a baking sheet with parchment paper.
  3. Whisk together coconut milk, organic cane sugar, lemon juice, and lemon zest in a bowl.
  4. Combine cornstarch and 1 tablespoon of vegan butter over medium-low heat in a saucepan, adding in the lemon mixture and stirring until the cornstarch dissolves completely.
  5. Cook until thickened, then remove from heat to cool.
  6. Beat the remaining vegan butter with organic powdered sugar in a separate bowl until light and fluffy.
  7. Mix in vanilla extract.
  8. Gradually add gluten-free flour and salt to form a dough.
  9. Spread dough evenly in the prepared baking dish, creating an indented well in the center.
  10. Spoon the cooled lemon curd into the center.
  11. Bake for 20-25 minutes, or until edges are golden brown.
  12. Allow cookies to cool before transferring to a wire rack.
  13. Dust with additional powdered sugar before serving.

Equipment

Notes

For sugar-free alternatives, consider using stevia, monk fruit, or allulose. Ensure you avoid honey or maple syrup for a sugar-free version.

Nutrition

Find it online: https://www.glutenfreez.com/lemon-curd-shortbread-cookies/