Lemon Sandwich Cookies with Curd (Printable)
Zesty lemon cookies sandwiched with tangy, creamy lemon curd—plant-based and gluten-free.
# What You'll Need:
→ For the Lemon Cookies
01 - 1 1/2 cups gluten-free all-purpose flour blend (180 g)
02 - 1/2 cup almond flour (60 g)
03 - 1/3 cup solid coconut oil, not melted (65 g)
04 - 1/2 cup cane sugar (100 g)
05 - Zest of 2 lemons
06 - 1/4 teaspoon fine sea salt
07 - 1/2 teaspoon baking powder
08 - 1/4 teaspoon baking soda
09 - 3 tablespoons unsweetened plant-based milk
10 - 2 tablespoons fresh lemon juice
11 - 1 teaspoon pure 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 cane sugar (65 g)
15 - 2 tablespoons cornstarch
16 - 1/2 cup canned full-fat coconut milk (120 ml)
17 - Pinch of turmeric for color, optional
18 - 1 tablespoon vegan butter or coconut oil
19 - Pinch of sea salt
# How-to Steps:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large bowl, combine gluten-free flour, almond flour, sugar, lemon zest, sea salt, baking powder, and baking soda.
03 - Add solid coconut oil and mix with a pastry cutter or fork until mixture resembles coarse crumbs.
04 - In a small bowl, whisk together plant-based milk, lemon juice, and vanilla extract.
05 - Add wet mixture to dry ingredients and stir until a soft dough forms.
06 - Roll dough into 24 small balls, about 1 tablespoon each. Place on prepared baking sheets and gently flatten to about 1/4-inch thickness.
07 - Bake for 10 to 12 minutes, until edges are just beginning to turn golden. Cool completely on wire racks.
08 - While cookies cool, whisk together lemon juice, zest, sugar, and cornstarch in a saucepan. Add coconut milk and optional turmeric.
09 - Cook over medium heat, whisking constantly, until mixture thickens and bubbles, about 4 to 6 minutes.
10 - Remove from heat. Stir in vegan butter or coconut oil and a pinch of salt until smooth. Let cool to room temperature; it will thicken further as it cools.
11 - Spoon or pipe about 1 tablespoon of lemon curd onto the flat side of half the cookies. Top with remaining cookies to form sandwiches. Chill for 10 to 15 minutes to set, if desired.
# Expert Pointers:
01 -
- These cookies deliver that perfect sweet-tart punch that makes you reach for just one more
- The texture is incredibly delicate, with a tender crumb that nobody guesses is gluten-free
- They're the kind of fancy-looking treat that actually comes together with pantry staples
02 -
- Gluten-free dough softens faster than wheat dough—work quickly and keep your kitchen cool
- The cookies will feel soft when they come out of the oven but firm up as they cool
- Lemon curd continues thickening significantly as it reaches room temperature
03 -
- Room-temperature ingredients mix more easily—take the coconut milk out of the fridge before starting the curd
- Use a cookie scoop for uniform size, which helps them bake evenly and look professional