Lemon Sandwich Cookies With Curd (Printable version)

Zesty lemon sandwich cookies filled with tangy creamy curd. Plant-based and gluten-free treat ready in under an hour.

# What You'll Need:

→ Lemon Cookies

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→ Vegan Lemon Curd

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# How to Prepare:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large bowl, combine gluten-free flour, almond flour, sugar, lemon zest, sea salt, baking powder, and baking soda.
03 - Add solid coconut oil and mix with a pastry cutter or fork until mixture resembles coarse crumbs.
04 - In a small bowl, whisk together plant-based milk, lemon juice, and vanilla extract. Add wet mixture to dry ingredients and stir until a soft dough forms.
05 - Roll dough into 24 small balls (about 1 tablespoon each). Place on prepared baking sheets and gently flatten to about 1/4-inch thickness.
06 - Bake for 10-12 minutes, until edges are just beginning to turn golden. Cool completely on wire racks.
07 - In a saucepan, whisk together lemon juice, zest, sugar, and cornstarch. Add coconut milk and optional turmeric.
08 - Cook over medium heat, whisking constantly, until mixture thickens and bubbles (about 4-6 minutes).
09 - Remove from heat. Stir in vegan butter or coconut oil and a pinch of salt until smooth. Let cool to room temperature; it will thicken further as it cools.
10 - Spoon or pipe about 1 tablespoon of lemon curd onto the flat side of half the cookies. Top with remaining cookies to form sandwiches. Chill for 10-15 minutes to set, if desired.

# Expert advice:

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  • The texture is somehow both tender and crisp, exactly what you want from a sandwich cookie
  • Lemon curd from scratch sounds fancy but takes five minutes and tastes infinitely better than store-bought
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  • Letting the curd cool completely before filling prevents the cookies from getting soggy, so patience here really pays off
  • These cookies firm up nicely as they cool, so don't worry if they seem slightly soft when you first pull them from the oven
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  • Room temperature ingredients prevent the coconut oil from seizing up and create a smoother dough texture
  • Let the baked cookies sit on the baking sheet for just two minutes before moving them to the cooling rack, otherwise they might crumble

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