Lemon Sandwich Cookies With Curd (Printable Version)

Zesty plant-based cookies filled with creamy tangy lemon curd, completely gluten-free and dairy-free for guilt-free indulgence.

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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.

05 - Pour wet mixture into dry ingredients. Stir until a soft dough forms.

06 - Roll dough into 24 balls (1 tablespoon each). Place on baking sheets and flatten to 1/4-inch thickness.

07 - Bake for 10–12 minutes until edges begin to turn golden. Cool completely on wire racks.

08 - Whisk lemon juice, zest, sugar, and cornstarch in a saucepan. Add coconut milk and turmeric if using.

09 - Cook over medium heat, whisking constantly, until mixture thickens and bubbles, about 4–6 minutes.

10 - Remove from heat. Stir in vegan butter or coconut oil and pinch of salt until smooth. Cool to room temperature.

11 - Spread 1 tablespoon lemon curd on flat side of half the cookies. Top with remaining cookies. Chill 10–15 minutes to set if desired.

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These cookies strike that perfect balance between tangy and sweet without being overwhelming
The texture is incredibly satisfying with crisp edges and tender centers

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The cookie dough softens quickly as you work with it, so keep a bowl of ice water nearby to chill your hands between batches
The curd must cool completely before spreading or it will melt right off the cookies and create a sticky mess

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Roll the dough balls between your palms quickly so the coconut oil does not start melting from your body heat
Room-temperature ingredients are crucial here, so take everything out of the fridge at least 30 minutes before you start baking