Lemon Sandwich Cookies with Curd (Print Version)

Delicate citrus cookies with creamy vegan lemon curd filling—gluten-free and perfect for teatime.

# What You Need:

→ For the Cookies

01 - 1 1/2 cups gluten-free all-purpose flour blend (180 g)
02 - 1/2 cup almond flour (60 g)
03 - 1/4 cup cornstarch (30 g)
04 - 1/2 cup solid coconut oil (100 g)
05 - 1/2 cup organic cane sugar (100 g)
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 lemon juice
11 - 1 teaspoon 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 organic cane sugar (70 g)
15 - 1 tablespoon cornstarch
16 - 2 tablespoons coconut cream
17 - 1/4 teaspoon turmeric
18 - Pinch of salt

# How To Make:

01 - In a small saucepan, whisk together lemon juice, lemon zest, sugar, cornstarch, coconut cream, turmeric (if using), and salt until smooth. Place over medium heat and cook, whisking constantly, until the mixture thickens and just begins to bubble, about 3 to 4 minutes. Remove from heat, transfer to a bowl, and let cool completely. Refrigerate to thicken further before assembling.
02 - In a large mixing bowl, beat coconut oil and sugar until light and creamy. Add applesauce, lemon zest, lemon juice, and vanilla extract; mix 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 and mix to form a soft dough. Divide dough in half, shape into discs, wrap in parchment, and chill for 30 minutes.
03 - Preheat oven to 350°F. Line two baking sheets with parchment paper. On a lightly floured surface, roll dough to 1/4-inch thickness. Cut into rounds about 2 inches in diameter. Place cookies on prepared baking sheets, spacing 1 inch apart. Bake for 10 to 12 minutes, or until edges are just golden. Cool completely on wire racks.
04 - Spread 1 to 2 teaspoons of chilled vegan lemon curd onto the flat side of half the cookies. Top with remaining cookies to form sandwiches. Dust with powdered sugar if desired. Store assembled cookies in an airtight container in the refrigerator for up to 3 days.

# Expert Tips:

01 -
  • The lemon curd is shockingly creamy and luxurious despite being completely plant based
  • These cookies manage to be both delicately crisp and satisfyingly rich
  • They look like they came from a fancy bakery but come together in under an hour
02 -
  • The dough needs that 30 minute chill or it will spread too much and you'll have thin, sad cookies
  • Your curd must be completely cooled before assembling or it will melt right out of the cookies
  • These are actually better after a few hours in the fridge—the flavors meld together beautifully
03 -
  • Room temperature ingredients mix together more smoothly and prevent seized dough
  • Use a scale if you have one—gluten free baking is more precise than traditional

Go Back