Description
Delight in these luscious Curd Shortbread Cookies featuring a tangy homemade lemon curd filling sandwiched between delicate, gluten-free vegan shortbread cookies dusted with powdered sugar. Perfect for a refreshing treat with a zesty citrus punch and buttery crumbly texture.
Ingredients
Lemon Curd
- ⅓ cup canned coconut milk (reduced fat or full fat)
- 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 (optional)
Shortbread Cookies
- 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
Instructions
- Make the Lemon Curd: Place all the lemon curd ingredients—coconut milk, cane sugar, lemon juice, lemon zest, cornstarch, vegan butter, and turmeric—into a pot over medium-high heat. Whisk continuously until the mixture thickens, approximately 4-5 minutes, being careful not to let it boil. If the mixture gets too hot, reduce the heat to medium-low. Once thickened, remove from heat and set aside to cool while preparing the cookies.
- Prepare the Shortbread Dough: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. In a large mixing bowl, beat the softened vegan butter until light and fluffy using a handheld mixer. Gradually add the powdered sugar and continue mixing until smooth and creamy. Mix in the vanilla extract. Then add the gluten-free flour and salt, mixing until a uniform dough forms. For a hands-on approach, you may mix with your hands in the bowl instead.
- Shape the Cookies: Lightly dust a clean surface with gluten-free flour and roll out the dough to about ⅛ inch thickness. Use a 2-inch flower-shaped cookie cutter to cut out 24 cookies. From 12 of these, use a ½-inch piping tip or small round cookie cutter to remove the center circle, creating a frame. Gather and re-roll scraps as needed to use all the dough efficiently.
- Bake the Cookies: Transfer the cut cookies to the prepared baking sheets and bake in the oven for 10-12 minutes or until the edges turn golden brown. Remove from oven and allow cookies to cool completely on a wire rack. Once cooled, dust the cookies lightly with powdered sugar.
- Assemble the Cookie Sandwiches: Spoon the cooled lemon curd into a piping bag or a zip-top plastic bag with the corner snipped. Pipe approximately 1 heaping tablespoon of lemon curd onto the center of the solid cookies (those without the cut-out centers). Top each with a cookie frame (the ones with the cut-outs) to make sandwich cookies. Serve and enjoy!
Notes
- To prevent the lemon curd from curdling, do not let the mixture boil and keep the heat controlled.
- You can omit the turmeric if you prefer, it is for color only.
- Ensure the butter is softened but not melted for easier creaming with sugar.
- These cookies are gluten-free and vegan, making them suitable for various dietary restrictions.
- Use fresh lemon juice and zest for the brightest flavor.
- Store assembled cookies in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American