Lemon Sandwich Cookies With Curd (Printable Version)
Zesty lemon sandwich cookies filled with tangy homemade curd—plant-based and gluten-free.
# What You Need:
→ For the Lemon Cookies
01 - 1 1/2 cups gluten-free all-purpose flour blend (180 g)
02 - 1/2 cup almond flour (60 g)
03 - 1/3 cup solid coconut oil, not melted (65 g)
04 - 1/2 cup cane sugar (100 g)
05 - Zest of 2 lemons
06 - 1/4 teaspoon fine sea salt
07 - 1/2 teaspoon baking powder
08 - 1/4 teaspoon baking soda
09 - 3 tablespoons unsweetened plant-based milk
10 - 2 tablespoons fresh lemon juice
11 - 1 teaspoon pure vanilla extract
→ For the Vegan Lemon Curd
12 - 1/2 cup fresh lemon juice (120 ml)
13 - Zest of 1 lemon
14 - 1/3 cup cane sugar (65 g)
15 - 2 tablespoons cornstarch
16 - 1/2 cup canned full-fat coconut milk (120 ml)
17 - Pinch of turmeric for color, optional
18 - 1 tablespoon vegan butter or coconut oil
19 - Pinch of sea salt
# How-To Steps:
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.
# Helpful Tips:
01 -
- These cookies manage to be both incredibly delicate and satisfyingly substantial, thanks to the thoughtful blend of gluten-free flours and healthy fats
- The lemon curd creates this perfect bright contrast against the buttery cookie base, like a little burst of joy in every bite
- They actually stay fresh for days in the fridge, which means I can make them on Sunday and still feel fancy on Wednesday
02 -
- The coconut oil temperature matters profoundly here, if it's too warm your dough will spread into thin wafers and if it's too cold it won't incorporate properly
- Your lemon curd must cool completely before assembling, otherwise it'll slide right out the sides and you'll have a messy situation on your hands
- Gluten-free flour blends vary wildly, so if your dough feels impossibly dry or impossibly sticky, trust your instincts and adjust with tiny amounts of liquid or flour
03 -
- Zest your lemons before juicing them, it's nearly impossible to zest a squeezed lemon and you'll get better oil release from the skin
- If your kitchen is particularly warm, chill the scooped dough balls for 10 minutes before baking to maintain their shape
- A small cookie scoop makes uniform sizing effortless, which helps with even baking and professional-looking results