These delightful Lemon Curd Shortbread Cookies combine the buttery richness of traditional shortbread with the bright, tangy sweetness of homemade lemon curd. The beautiful sandwich cookies feature a flower shape with a peek-a-boo window that reveals the sunny filling inside, making them as visually appealing as they are delicious.
Why You’ll Love This Recipe
- These cookies offer the perfect balance of sweet shortbread and tangy lemon filling
- They’re completely vegan and gluten-free without sacrificing taste or texture
- The elegant presentation makes them perfect for special occasions, tea parties, or gifts
- The recipe is straightforward with easy-to-follow steps
- You can make the lemon curd and cookie dough ahead of time for convenience
- These cookies bring a bright, citrusy flavor that’s welcome in any season
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Coconut milk provides the creamy base for our lemon curd, replacing traditional eggs while maintaining a rich, silky texture. Either reduced fat or full fat works well, though full fat will yield a slightly richer result.
Organic cane sugar sweetens the lemon curd and balances the tartness of the lemon juice. Its clean flavor doesn’t overpower the citrus notes but instead enhances them.
Fresh lemon juice delivers that essential bright, citrusy tang that makes lemon curd so irresistible. Always use fresh-squeezed for the best flavor, as bottled lemon juice can taste flat and overly acidic.
Lemon zest intensifies the lemon flavor with fragrant oils that add depth and complexity. Be sure to zest only the yellow part of the peel, avoiding the bitter white pith.
Cornstarch acts as a thickening agent for the lemon curd, creating that perfect spreadable consistency without eggs. It activates with heat and ensures your curd holds its shape when piped.
Vegan butter adds richness and a silky mouthfeel to both the lemon curd and the shortbread cookies. In the cookies, it creates that characteristic melt-in-your-mouth texture that makes shortbread so beloved.
Turmeric is optional but adds a natural yellow color to the lemon curd without affecting the flavor. Just a tiny pinch goes a long way in creating that sunny appearance.
Powdered sugar gives the shortbread cookies their tender, delicate crumb. The fine texture dissolves easily into the dough and creates that distinctive shortbread snap.
Vanilla extract adds warmth and depth to the shortbread cookies, complementing the buttery flavor and creating a beautiful contrast to the bright lemon filling.
Gluten-free all-purpose flour with xanthan gum provides structure while keeping these cookies accessible for those with gluten sensitivities. The xanthan gum is crucial as it replaces the binding properties of gluten.
Salt enhances all the flavors in the cookie and creates a more complex, balanced taste. Even in sweet recipes, this small amount makes a noticeable difference.
Directions
- Make the Lemon Curd:
Place all lemon curd ingredients into a saucepan over medium-high heat. Whisk continuously until the mixture thickens, about 4–5 minutes. Do not let it boil. Reduce heat if necessary. Once thickened, remove from heat and let cool. - Prepare the Shortbread Dough:
Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper. In a large mixing bowl, beat the vegan butter until fluffy. Add powdered sugar and beat until smooth, then mix in vanilla extract. Gradually mix in flour and salt until a dough forms. - Roll and Cut the Cookies:
Roll out dough on a floured surface to about ⅛ inch thick. Use a 2-inch flower-shaped cookie cutter to cut out 24 cookies. Use a ½-inch round cutter to cut the center out of 12 cookies. - Bake:
Transfer cookies to prepared baking sheets and bake for 10–12 minutes or until golden. Let cool completely on a wire rack. - Assemble:
Dust the cookies with the cutouts using powdered sugar. Pipe 1 tablespoon of cooled lemon curd onto each whole cookie. Top with a dusted cutout cookie to form a sandwich.
Servings and Timing
This recipe yields 12 beautiful sandwich cookies. The preparation takes about 20 minutes, with a baking time of 12 minutes and a cooling period of 20 minutes, bringing the total time to approximately 52 minutes. Each cookie contains about 250 calories.
Variations
- Berry Twist: Add 1/4 cup of blueberry or raspberry puree to the lemon curd for a beautiful color and complementary flavor.
- Lavender Lemon: Infuse the coconut milk with 1 tablespoon of culinary lavender before making the curd (strain before using).
- Lime Curd Option: Substitute lime juice and zest for lemon to create a lime curd variation.
- Almond Shortbread: Add 1/2 teaspoon of almond extract to the cookie dough and sprinkle with sliced almonds before baking.
- Coconut Shortbread: Mix in 1/4 cup of toasted unsweetened coconut flakes to the cookie dough for texture.
- Chocolate Dipped: Once assembled, dip half of each sandwich cookie in melted dark chocolate for an elegant finish.
- Ginger Spice: Add 1 teaspoon of ground ginger to the shortbread dough for a warming flavor that pairs beautifully with lemon.
Storage/Reheating
Lemon Curd: The homemade lemon curd can be stored in an airtight container in the refrigerator for up to 1 week. If making ahead, place plastic wrap directly on the surface to prevent a skin from forming.
Unfilled Cookies: Store unfilled shortbread cookies in an airtight container at room temperature for up to 1 week, or freeze for up to 3 months.
Filled Cookies: Once filled with lemon curd, the sandwich cookies should be stored in the refrigerator in an airtight container and consumed within 3-4 days. The cookies will soften slightly from the moisture in the curd, which many people find delightful.
Freezing: The shortbread dough can be frozen for up to 3 months. Thaw overnight in the refrigerator before rolling and cutting. Unfilled baked cookies can also be frozen, but filled cookies don’t freeze well due to the moisture in the curd.
Serving: For the best flavor and texture, allow refrigerated cookies to come to room temperature for about 15-20 minutes before serving.
FAQs
Can I make these cookies with regular all-purpose flour if I don’t need them to be gluten-free?
Yes, you can substitute regular all-purpose flour in equal amounts for the gluten-free flour. The texture might be slightly different, but they will still turn out delicious. There’s no need to add xanthan gum when using regular flour.
Why did my lemon curd not thicken properly?
The lemon curd needs to be cooked long enough to activate the cornstarch. Make sure you’re whisking constantly and cooking until the mixture noticeably thickens. If it’s still too thin, you can return it to the heat and add an additional 1/2 teaspoon of cornstarch mixed with 1 teaspoon of water.
Can I use store-bought lemon curd instead of making my own?
Absolutely! If you’re short on time, a quality store-bought vegan lemon curd works well. You’ll need about 3/4 cup for this recipe. Just make sure to check the ingredients if you need to keep the recipe vegan and gluten-free.
My cookie dough is too sticky to roll out. What should I do?
If your dough is sticky, chill it in the refrigerator for 30 minutes before rolling. Also, be sure to dust your work surface and rolling pin generously with flour, and work quickly to prevent the dough from warming too much.
Can I make these cookies ahead of time for a special event?
Yes! You can make the components ahead of time. The lemon curd can be made up to a week in advance and stored in the refrigerator. The cookies can be baked 2-3 days ahead and stored in an airtight container. Assemble the sandwich cookies the day before or the morning of your event.
My cookies spread too much during baking. What went wrong?
If your cookies spread too much, the butter might have been too warm. Make sure your cookie sheets are completely cool before placing the next batch, and consider refrigerating the cut cookies for 10-15 minutes before baking.
Is there a non-vegan alternative for the butter in this recipe?
Yes, you can use regular unsalted butter in the same quantities if you don’t need the recipe to be vegan. This will work for both the lemon curd and the shortbread cookies.
Can I use different shaped cookie cutters?
Absolutely! Feel free to use any shape you prefer for these cookies. Just make sure you have a larger cutter for the base and top cookies, and a smaller one to create the cutout window. Hearts, stars, and circles all work beautifully.
How do I know when the shortbread cookies are done baking?
The cookies should be just barely golden around the edges. Over-baking will make them too crisp or hard. They will still be somewhat soft when you remove them from the oven but will firm up as they cool.
Can I double this recipe?
Yes, this recipe doubles well. Just make sure to divide the dough and work in batches when rolling and cutting to prevent it from becoming too warm and sticky.
Conclusion
These Lemon Curd Shortbread Cookies are a delightful treat that beautifully balances the buttery richness of shortbread with the bright, tangy sweetness of homemade lemon curd. Their elegant appearance makes them perfect for special occasions, while their straightforward preparation means you can enjoy them any time a craving strikes.
The vegan and gluten-free adaptations ensure everyone can enjoy these delicious cookies without compromising on taste or texture. The peek-a-boo window design not only creates a charming presentation but also gives a glimpse of the sunny lemon filling waiting inside.
Whether you’re serving these at a tea party, gifting them to friends, or simply treating yourself to something special, these Lemon Curd Shortbread Cookies are sure to bring a bright, citrusy joy to any occasion. The combination of crisp, melt-in-your-mouth shortbread and smooth, tangy lemon curd creates a cookie experience that’s truly unforgettable.
Print
- Total Time: 52 minutes
- Yield: 12 cookies
- Diet: Vegan
Description
Delicious and zesty lemon curd is sandwiched between gluten-free vegan shortbread cookies, offering a perfect balance of sweetness and bright citrus flavor.
Ingredients
⅓ cup canned coconut milk (reduced fat or full fat)
⅓ cup organic cane sugar
¼ cup fresh lemon juice (about 1 lemon)
Zest from 1 lemon
1 tablespoon cornstarch
1 tablespoon vegan butter
Pinch of turmeric (optional, for color)
1 cup vegan butter, softened
⅔ cup organic powdered sugar (plus more for dusting)
2 teaspoons vanilla extract
2 cups gluten-free all-purpose flour (with xanthan gum, plus more for dusting)
¼ teaspoon finely ground salt
Instructions
- Place all lemon curd ingredients into a saucepan over medium-high heat. Whisk continuously until the mixture thickens, about 4–5 minutes. Do not let it boil. Reduce heat if necessary. Once thickened, remove from heat and let cool.
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper. In a large mixing bowl, beat the vegan butter until fluffy. Add powdered sugar and beat until smooth, then mix in vanilla extract. Gradually mix in flour and salt until a dough forms.
- Roll out dough on a floured surface to about ⅛ inch thick. Use a 2-inch flower-shaped cookie cutter to cut out 24 cookies. Use a ½-inch round cutter to cut the center out of 12 cookies.
- Transfer cookies to prepared baking sheets and bake for 10–12 minutes or until golden. Let cool completely on a wire rack.
- Dust the cookies with the cutouts using powdered sugar. Pipe 1 tablespoon of cooled lemon curd onto each whole cookie. Top with a dusted cutout cookie to form a sandwich.
Notes
The turmeric is optional and only used to enhance the color of the lemon curd.
Ensure the cookies are completely cool before assembling to prevent the lemon curd from melting.
Store the assembled cookies in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Vegan, Gluten-Free
Nutrition
- Serving Size: 1 cookie
- Calories: 250 kcal
- Sugar: 12 g
- Sodium: 80 mg
- Fat: 16 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 0 mg
