Lemon Sandwich Cookies with Curd (Printable View)
Delicate citrus-filled cookies with tangy vegan lemon curd, ideal for afternoon tea or light dessert.
# Ingredient List:
→ 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 turmeric
18 - Pinch of salt
# How to Prepare:
01 - Whisk together lemon juice, lemon zest, sugar, cornstarch, coconut cream, turmeric, and salt in a small saucepan until completely smooth. Place over medium heat and cook, whisking continuously, until mixture thickens and begins to bubble, approximately 3 to 4 minutes. Remove from heat immediately, transfer to a clean bowl, and allow to cool completely. Refrigerate for at least 30 minutes to achieve optimal spreading consistency.
02 - In a large mixing bowl, beat solid coconut oil and cane sugar together until light and creamy, approximately 2 to 3 minutes. Add applesauce, lemon zest, lemon juice, and vanilla extract. Mix until thoroughly incorporated and smooth.
03 - In a separate medium bowl, whisk together gluten-free flour blend, almond flour, cornstarch, sea salt, and baking soda until evenly distributed.
04 - Gradually add dry ingredients to wet ingredients, mixing gently until a soft dough forms. Divide dough into two equal portions, shape each into a flat disc approximately 1 inch thick, wrap tightly in parchment paper, and refrigerate for 30 minutes to firm.
05 - Preheat oven to 350°F. Line two large baking sheets with parchment paper and set aside.
06 - Remove one dough disc from refrigerator. On a lightly floured surface using gluten-free flour, roll dough to 1/4-inch thickness. Using a 2-inch round cookie cutter, cut out rounds and transfer to prepared baking sheets, spacing 1 inch apart. Repeat with remaining dough disc, combining scraps and rerolling as needed.
07 - Bake cookies for 10 to 12 minutes, or until edges are just beginning to turn golden. Remove from oven and allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
08 - Once cookies are completely cooled, spread 1 to 2 teaspoons of chilled lemon curd onto the flat side of half the cookies. Top with remaining cookies, flat side down, pressing gently to form sandwiches. Optionally dust tops with powdered sugar before serving.
# Expert Suggestions:
01 -
- The cookie shells melt in your mouth with a tender shortbread texture that nobody will believe is gluten free
- Homemade lemon curd is shockingly simple and infinitely better than anything from a jar
- They are elegant enough for a bridal shower but casual enough to devour straight off the cooling rack
02 -
- The dough becomes very soft quickly as you work with it. If it gets hard to handle, pop it back in the fridge for 10 minutes before continuing.
- Overbaking by even 2 minutes will make these tough and dry. Pull them out when the centers still look slightly soft.
- The lemon curd must be completely cold before filling or your sandwich cookies will slide apart.
03 -
- Rub the lemon zest into the sugar with your fingertips before mixing to release the aromatic oils
- Use a kitchen scale for the flours since gluten free blends vary wildly in density between brands
- Invest in a good 2 inch round cutter for consistently sized sandwich cookies