Description
These Vegan Lemon Curd Shortbread Cookies feature buttery plant-based shortbread filled with bright, tangy vegan lemon curd. A delightful dairy-free and egg-free treat perfect for spring or afternoon tea.
Ingredients
Scale
Ingredients
Shortbread Cookies
- 1 cup vegan butter, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/4 tsp salt
Vegan Lemon Curd
- 1/2 cup fresh lemon juice
- 1 tbsp lemon zest
- 1/2 cup granulated sugar
- 1/4 cup full-fat coconut milk
- 2 tbsp cornstarch
- 1 tbsp vegan butter
- Optional: pinch of turmeric for color
Instructions
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream vegan butter and powdered sugar until smooth. Mix in vanilla.
- Add flour and salt, mixing until a soft dough forms.
- Roll dough into 1-inch balls and place on baking sheet. Press a small indentation into the center of each.
- Bake 10–12 minutes until edges are lightly golden. Cool completely.
- For the curd, whisk lemon juice, zest, sugar, coconut milk, and cornstarch in a saucepan over medium heat.
- Cook while stirring constantly until thickened (about 5 minutes).
- Remove from heat and stir in vegan butter and turmeric (if using). Let cool.
- Spoon lemon curd into the center of each cooled cookie.
- Chill briefly to set before serving.
Notes
Store cookies in an airtight container in the refrigerator for up to 4 days. For extra flavor, dust lightly with powdered sugar before serving.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baked
- Cuisine: International
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 10g
- Sodium: 65mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 0mg
Keywords: vegan lemon cookies, dairy free shortbread, vegan lemon curd, egg free cookies