Lemon Sandwich Cookies With Lemon Curd (Printable)

Zesty lemon cookies filled with tangy curd—plant-based and gluten-free.

# Ingredient List:

→ Lemon Cookies

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→ Vegan Lemon Curd

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# How to Make:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Combine gluten-free flour, almond flour, sugar, lemon zest, sea salt, baking powder, and baking soda in a large bowl.
03 - Add solid coconut oil and mix with a pastry cutter or fork until mixture resembles coarse crumbs.
04 - Whisk together plant-based milk, lemon juice, and vanilla extract in a small bowl. Add to dry ingredients and stir until soft dough forms.
05 - Roll dough into 24 small balls (about 1 tablespoon each). Place on prepared baking sheets and gently flatten to 1/4-inch thickness.
06 - Bake for 10-12 minutes until edges just begin to turn golden. Cool completely on wire racks.
07 - Whisk together lemon juice, zest, sugar, and cornstarch in a saucepan. Add coconut milk and turmeric if using.
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 salt until smooth. Cool to room temperature.
10 - Spoon or pipe 1 tablespoon lemon curd onto flat side of half the cookies. Top with remaining cookies. Chill 10-15 minutes to set if desired.

# Helpful Tips:

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  • The texture somehow manages to be both tender and sturdy, creating that perfect cookie sandwich experience without crumbling apart
  • That bright lemon curd hits your tongue and suddenly its summer regardless of the actual season outside
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  • Let the cookies cool completely before filling or the curd will melt and slide right off the sides
  • The dough becomes easier to handle after chilling for 15 minutes if your kitchen is warm
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  • Room temperature ingredients create the best texture, especially the coconut oil and plant-based milk
  • Use a cookie scoop for uniform portions and easier handling of the slightly sticky dough

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