Vegan Lemon Curd Shortbread Cookies
Buttery vegan shortbread cookies filled with tangy, homemade lemon curd. Perfectly bright and zesty for spring or anytime.
Ingredients
- 0.5 cup granulated sugar
- 2 tablespoons cornstarch
- ⅛ teaspoon salt for lemon curd
- ⅛ teaspoon turmeric for color
- ⅔ cup water
- ⅓ cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 tablespoon vegan butter for lemon curd
- 1 cup vegan butter softened, for cookie dough
- ⅔ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ¼ teaspoon salt for cookie dough
Instructions
- Step 1: Make the Lemon Curd
In a small saucepan, whisk together sugar, cornstarch, salt, and turmeric. Gradually whisk in water and lemon juice until smooth. Cook over medium heat, whisking constantly, until thickened and bubbling (5-7 minutes). Remove from heat and stir in lemon zest and vegan butter. Set aside to cool slightly. - Step 2: Prepare for Baking
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. - Step 3: Make the Cookie Dough
In a large bowl, beat vegan butter and powdered sugar with an electric mixer until light and fluffy. Beat in vanilla extract. In a separate bowl, whisk flour and salt. Gradually add flour mixture to butter mixture on low speed until just combined. Do not overmix. - Step 4: Shape the Cookies
Roll dough into 1-inch balls and place 2 inches apart on prepared baking sheets. Use thumb or 1/2 tsp measuring spoon to make an indentation in the center of each ball. - Step 5: Fill and Bake
Fill each indentation with about 1/2 teaspoon of prepared lemon curd. Bake for 12-15 minutes, until edges are lightly golden. - Step 6: Cool
Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Use freshly squeezed lemon juice for the best flavor. Dough can be made ahead and refrigerated for up to 3 days; let sit at room temperature a few minutes before rolling. Optional: dust cooled cookies with powdered sugar for a finishing touch. Can also be adapted into vegan lemon bars with shortbread crust.
