These Vegan Lemon Curd Cookies are sweet, tart and tangy and an absolute delight to lemon lovers! Not only is the lemon curd perfect with these cookies but they are also good as spreads or toppings.
I ate a lemon every day.
I hated getting sick when I was little. I didn’t like waiting at the doctor’s office for hours for just a 15-minute examination when my pediatrician finally arrived. I didn’t like the sore throats, coughs, and feeling like I can’t breathe from having a runny nose.
So, there was a time back then when I learned from somewhere on the internet that if you eat a lemon every day, you won’t get sick. I took the “advice” to my heart and started eating a small lemon a day, like how I would eat an orange so I wouldn’t get sick anymore. It was not pleasant at all and I drank several cups of water afterward, not wanting anything to happen to my teeth.
I think it worked because I hardly got sick (crossing my fingers). If anything, maybe once a year from a very small cold. After that phase, whenever I have any lemon desserts, I like them to be extra tart and tangy in flavor and so came these Vegan Lemon Curd Cookies.
The cookies are shortbread-like and can be made gluten-free with 1:1 gluten-free flour. The lemon curd is not overly sweet and balances well with the cookies. You will have extra lemon curd, but you can easily use them as spreads, toppings or other desserts like lemon curd tart.
Here is an overview of these Vegan Lemon Curd Cookies.
Ingredients
-Flour: I used regular all-purpose flour but you can make them gluten-free by subbing the regular flour with 1:1 gluten-free flour)
-Sugar: To make these cookies refined sugar-free, substitute the sugar with coconut sugar.
-Vegan Butter: I prefer to use unsalted vegan butter to be able to control the saltiness level more. However, if you only have salted butter, omit the salt from the flour
-Lemon extract: the lemon extract gives the cookies an even bolder flavor. If you do not have lemon extract, omit it and add ½ tbsp of lemon zest.
-Coconut Cream: You can purchase canned coconut cream as is, but if that is not available, chill cans of full-fat coconut milk overnight or for 3-4 hours. When you are ready to use them, only scoop out the top part of the canned coconut milk.
-Turmeric: The turmeric is mostly for color. Feel free to omit if desired and use vegan orange food coloring. You can also omit the orange food coloring.
-Cornstarch: The cornstarch gives it a more custard and creamy texture. If you do not have cornstarch, substitute it with arrowroot powder.
Tips
Can I make these lemon curd cookies gluten-free?
Yes, all you have to do is substitute it with 1:1 gluten-free flour!
How do I store these cookies and lemon curd?
Store the cookies in an airtight container in the fridge for up to 1 week. Place any leftover lemon curd in an airtight jar and place it in the fridge for up to 5 days.
Can these cookies be made ahead of time?
Yes! You can make the cookie dough and lemon curd the day before baking the cookies!
If you like these Vegan Lemon Cookies, you will also like these:
Vegan Watermelon Sugar Cookies
Vegan Rose Petal Window Cookies
Vegan Walnut Chocolate Chips Cassava Cookies
I cannot wait for you to make these Vegan Lemon Curd Cookies! If you do, please tag me on Instagram @_withhelen or leave a comment below letting me know how you like them! Enjoy!
Vegan Lemon Curd Cookies (gluten-free)
These Vegan Lemon Curd Cookies are sweet, tart and tangy and an absolute delight to lemon lovers! Not only is the lemon curd perfect with these cookies but they are also good as spreads or toppings.
- Prep Time: 45 minutes
- Cook Time: 12 minutes
- Total Time: 57 minutes
- Yield: 24
- Category: Sweets
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
Cookies
2 cups (250g) all-purpose flour, sifted (can sub 1:1 gluten-free flour)
½ cup (50g) powdered sugar
Pinch of salt
7 tbsp (105g) unsalted, vegan butter, chilled
¼ tsp lemon extract
3 tbsp (47g) unsweetened, plant-based milk of choice
Lemon Curd
½ cup (120g) coconut cream
1 cup (120g) lemon juice, fresh
½ tbsp lemon zest
½ cup cane sugar (100g)
1 ½ tbsp (15g) cornstarch + 1 tbsp water (15g)
Pinch of salt
Turmeric for color (optional)
Instructions
- Make the cookies first. Add the flour, powdered sugar, and salt to a mixing bowl and mix until well combined. Add the chilled, vegan butter to a food processor. Add in the flour mixture and pulse until the pieces are broken apart. Add in the lemon extract. Add 1 tbsp of the plant-based milk and pulse. Continue to add the plant-based milk 1 tbsp at a time until a dough comes together.
- Form the dough into a disc. Set in a covered container or plastic-wrap and place it in the fridge to chill for 20 minutes.
- Preheat the oven to 350F. Line 2 baking sheets with parchment paper or silicone baking mat.
- Lightly dust a clean surface with some flour. Roll out the dough and using a cookie cutter of choice, cut the cookie into desired shapes. Place them on the baking sheet pan. Repeat the step until all the cookie dough has been used. Divide the shaped cookie dough in half. Using a smaller cookie cutter, cut the center of the shaped cookie dough, the “window” cookies.
- Bake the cookies for 10-12 minutes or until lightly golden around the edges. Once ready, allow the cookies to cook completely.
- Make the lemon curd. Add the coconut cream, lemon juice, lemon zest, sugar and salt to a saucepan over medium heat. Bring to a slight boil. Add a dash of turmeric for color if desired. Combine the cornstarch with the water to make a slurry. Slowly add the cornstarch into the pan, stirring constantly until slightly thickened. Turn off the heat and allow the lemon curd to cool.
- Once the lemon curd has cooled, transfer them into a piping bag with a small piping hole.
- Place one of the regular shaped cookie dough on a surface or plate. Top with one of the “window” cookies. Pipe some of the lemon curd into the center of the cookies. Repeat with the remaining cookies and lemon curd. Place any leftover lemon curd in the fridge for up to 5 days. Serve and enjoy!
Keywords: vegan lemon curd, lemon cookies, vegan cookies, gluten-free cookies
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