why make this recipe
This recipe makes bright, tender cookies with a soft lemon curd center. The cookies use simple vegan ingredients and gluten free flour. They are easy to share and taste like a small lemon tart. If you like mild nutty cookies too, check a similar small-bite cookie idea like buttery pecan snowball cookies for another easy treat.
introduction
These Vegan Lemon Curd Shortbread Cookies have a buttery shortbread shell and a bright lemon curd center. The curd is smooth and not too sweet. The shortbread stays crumbly and holds the curd. You can make both parts ahead and assemble before serving.
how to make Vegan Lemon Curd Shortbread Cookies
Make the lemon curd first so it cools. Then make the dough, chill, roll, and bake. Fill the cooled cookies with the curd. Work in simple steps and keep the dough cold for the best shortbread texture.
Ingredients :
⅓ cup canned coconut milk (I used reduced fat but full fat will also work), 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 (can omit), 1 cup vegan butter (softened), ⅔ cup organic powdered sugar + more for dusting, 2 tsp vanilla extract, 2 cup gluten free all purpose baking flour + more for dusting (measure for measure), ¼ tsp finely ground salt
Directions :
Lemon Curd:
- In a small pot, mix the canned coconut milk, organic cane sugar, lemon juice, lemon zest, cornstarch, and pinch of turmeric.
- Whisk until smooth.
- Heat on medium-low and stir constantly.
- The mixture will thicken in a few minutes. When it coats the spoon, remove from heat.
- Stir in 1 tbsp vegan butter until melted and smooth.
- Put the curd in a bowl and cover the surface with plastic wrap. Chill until cool.
Shortbread Cookies:
- Preheat oven to 350°F (175°C). Line a baking sheet.
- In a bowl, beat 1 cup softened vegan butter with 2/3 cup powdered sugar until smooth.
- Add 2 tsp vanilla and mix.
- Add 2 cups gluten free flour and 1/4 tsp salt. Mix until a soft dough forms.
- Dust a surface with a little flour and roll dough to about 1/4 inch thick.
- Cut rounds with a cookie cutter. Place on the baking sheet.
- Bake 10–12 minutes or until the edges look set but not brown.
- Cool completely on a rack.
Assemble:
- Spoon or pipe a small amount of chilled lemon curd into the center of one cookie round.
- Top with another round or leave open-faced.
- Dust with powdered sugar before serving.
how to serve Vegan Lemon Curd Shortbread Cookies
Serve at room temperature. Arrange on a plate for tea, brunch, or dessert. Add a small mint leaf or lemon slice for a simple garnish. These are good with tea or iced coffee.
how to store Vegan Lemon Curd Shortbread Cookies
Refrigerate in an airtight container for up to 5 days. If you stack cookies, place parchment between layers. For longer storage, freeze the baked plain shortbread (no curd) for up to 2 months. Thaw, then add curd before serving.
tips to make Vegan Lemon Curd Shortbread Cookies
- Chill the lemon curd well so it sets and is easy to spoon.
- Keep the shortbread dough cold for a tender crumb. Chill the dough if it gets soft.
- Use a small spoon or piping bag for neat filling.
- Measure flour by spooning into the cup and leveling for best texture.
- If curd is too runny, cook a little longer until it thickens.
variation (if any)
- Make a raspberry curd instead of lemon for a different flavor.
- Add 1/2 tsp lemon extract for extra lemon taste.
- Use regular all-purpose flour instead of gluten free if you do not need GF.
- Make thumbprint-style cookies by pressing centers before baking and filling after cooling.
FAQs
Q: Can I make the lemon curd ahead of time?
A: Yes. Chill it in the fridge for up to 5 days.
Q: Can I use regular butter instead of vegan butter?
A: Yes. Regular butter works if you are not keeping the recipe vegan.
Q: Do I have to use coconut milk?
A: You can use another plant milk, but coconut milk gives a richer curd. Use what you have.
Q: Can I bake the cookies without filling them right away?
A: Yes. Bake and freeze or store plain, then add curd when ready to serve.
Vegan Lemon Curd Shortbread Cookies
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 42 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
Delicious vegan shortbread cookies with a smooth lemon curd center, perfect for any occasion.
Ingredients
- 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 of 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
- In a small pot, mix the canned coconut milk, organic cane sugar, lemon juice, lemon zest, cornstarch, and pinch of turmeric. Whisk until smooth.
- Heat on medium-low and stir constantly. When the mixture thickens and coats the spoon, remove from heat.
- Stir in 1 tbsp vegan butter until melted and smooth. Chill the curd until cool.
- Preheat the oven to 350°F (175°C) and line a baking sheet.
- Beat 1 cup softened vegan butter with ⅔ cup powdered sugar until smooth, then mix in 2 tsp vanilla.
- Add 2 cups gluten free flour and ¼ tsp salt. Mix until a soft dough forms.
- Dust a surface with flour and roll dough to about ¼ inch thick; cut rounds with a cookie cutter.
- Place on the baking sheet and bake for 10–12 minutes until edges look set.
- Cool completely on a rack.
- Spoon or pipe cooled lemon curd into the center of one cookie round and top with another round or leave open-faced. Dust with powdered sugar before serving.
Notes
Chill the lemon curd well for easy filling. Keep the shortbread dough cold to achieve a tender crumb.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 0mg
