Description
Delightful vegan cookies filled with creamy lemon curd, perfect for any occasion.
Ingredients
- ⅓ cup canned coconut milk (reduced fat or full fat)
- ⅓ cup organic cane sugar
- ¼ cup lemon juice (from about 1 lemon)
- Zest from 1 lemon
- 1 tbsp cornstarch
- 1 tbsp vegan butter
- Pinch of turmeric (for color, optional)
- 1 cup vegan butter (softened)
- ⅔ cup organic powdered sugar (plus more for dusting)
- 2 tsp vanilla extract
- 2 cups gluten-free all-purpose baking flour (plus more for dusting)
- ¼ tsp finely ground salt
Instructions
- Begin by creating the lemon curd. In a small saucepan, combine the coconut milk, organic cane sugar, lemon juice, lemon zest, cornstarch, and vegan butter. Over medium heat, whisk vigorously until the mixture thickens, typically around 5-7 minutes. If you choose, add a pinch of turmeric to enhance the color.
- Once thickened, transfer the lemon curd into a bowl and allow it to cool. Set aside while you prepare the shortbread cookies.
- In a mixing bowl, cream the softened vegan butter with the organic powdered sugar until the mixture becomes light and fluffy. Next, add in the vanilla extract, blending until fully incorporated.
- In another bowl, whisk together the gluten-free all-purpose flour and finely ground salt. Gradually add this dry mixture to the creamed butter, blending well until combined.
- Roll the dough into small balls, flattening them slightly. Position the cookies on your lined baking sheet.
- Create a small well in the center of each cookie. Fill each well with lemon curd.
- Bake in a preheated oven at 350°F for 12-15 minutes, or until the edges turn lightly golden.
- Remove the cookies from the oven and allow them to cool on a wire rack. Once cooled, dust with extra powdered sugar for an elegant finish.
Notes
Ensure your vegan butter is softened but not melted for perfect texture.