Lemon Sandwich Cookies with Curd (Printable)
Delicate zesty cookies filled with vibrant homemade vegan lemon curd—perfect for teatime or light dessert.
# What You Need:
→ Cookie Components
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 solid coconut oil
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 fresh lemon juice
11 - 1 teaspoon vanilla extract
→ Vegan Lemon Curd Filling
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 ground 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, approximately 3-4 minutes. Remove from heat, transfer to a bowl, and let cool completely before refrigerating 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, mixing 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, mixing until a soft dough forms. Divide dough in half, shape into discs, wrap in parchment paper, and chill for 30 minutes.
03 - Preheat oven to 350°F and 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 until edges are just golden. Cool completely on wire racks before filling.
04 - Spread 1-2 teaspoons of cooled vegan lemon curd onto the flat side of half the cookies. Top with remaining cookies to form sandwiches. Dust with powdered sugar if desired and serve immediately or refrigerate.
# Expert Advice:
01 -
- These cookies manage to be both impossibly delicate and satisfyingly substantial, with that perfect sweet-tart balance that makes you reach for just one more.
- The vegan lemon curd is a revelation on its own—spread it on toast, swirl it into oatmeal, or eat it straight from the spoon when nobody is watching.
02 -
- Warm cookies plus cold curd equals a melty mess, so patience during the cooling phase is absolutely essential.
- If your coconut oil has melted or your kitchen is warm, the dough will need extra chilling time between rolling and cutting.
03 -
- Room temperature ingredients mix more evenly, so pull your coconut oil out about 30 minutes before starting.
- Use the back of a measuring spoon to level off your flour—too much flour makes dry, crumbly cookies.