Lemon Sandwich Cookies with Curd (Print Version)

Delicate citrus-filled cookies with vibrant tangy curd filling. Perfect teatime treat.

# What You'll Need:

→ For the Cookies

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 coconut oil, solid
05 - 1/2 cup organic cane sugar
06 - Zest of 1 large lemon
07 - 1/4 tsp fine sea salt
08 - 1/4 tsp baking soda
09 - 2 tbsp unsweetened applesauce
10 - 2 tbsp lemon juice
11 - 1 tsp vanilla extract

→ For the Vegan Lemon Curd

12 - 1/2 cup fresh lemon juice
13 - Zest of 1 lemon
14 - 1/3 cup organic cane sugar
15 - 1 tbsp cornstarch
16 - 2 tbsp coconut cream
17 - 1/4 tsp turmeric
18 - Pinch of salt

# Directions:

01 - Whisk together lemon juice, lemon zest, sugar, cornstarch, coconut cream, turmeric, and salt in a small saucepan 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.
02 - Beat coconut oil and sugar in a large mixing bowl 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 vegan lemon curd onto the flat side of half the cookies. Top with remaining cookies to form sandwiches. Dust with powdered sugar if desired.

# Expert Tips:

01 -
  • The texture is impossibly delicate and sandy, like something from a French patisserie
  • That bright lemon curd cuts through richness without needing heavy cream
  • They are the perfect excuse to eat dessert for breakfast alongside coffee
02 -
  • The dough becomes impossibly sticky when warm so work quickly and keep half in the fridge while rolling the first half
  • Underbaked slightly is infinitely better than overbaked because they continue cooking on the hot pan
  • Room temperature coconut oil should still hold its shape when you scoop it
03 -
  • If your dough cracks while rolling, let it warm up for just a minute or two and try again
  • The turmeric in the curd is purely cosmetic but it makes these look incredibly professional
  • Use a small offset spatula to spread the filling without breaking the delicate cookies

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