Why make this recipe
Lemon Sandwich Cookies with Lemon Curd are perfect for anyone looking for a sweet treat that is zesty, refreshing, and completely vegan and gluten-free. This delightful dessert combines tangy lemon curd with soft cookies, making it a fantastic choice for gatherings, tea parties, or simply enjoying at home. The combination of flavors and textures is sure to please everyone, even those who are not following a special diet.
How to make Lemon Sandwich Cookies With Lemon Curd
Ingredients
- Zest of 2 organic lemons
- 1/2 cup freshly squeezed lemon juice (about 2 large lemons)
- 1/4 cup organic cane sugar
- 1/4 cup water
- 1.5 tablespoons cornstarch
- 2 tablespoons coconut oil
- 2 tablespoons almond milk
- Pinch turmeric powder (for color)
- 1 cup almond flour
- 3/4 cup Bob Red’s Mill 1:1 Gluten Free Flour
- 1/2 cup tapioca starch
- 1 teaspoon turmeric (for color)
- 1/8 teaspoon sea salt
- 7 tablespoons coconut oil
- 6 tablespoons agave syrup
- Zest of 1 organic lemon
- 1/2 cup almond flour (for matcha cookies)
- 1/4 cup tapioca starch (for matcha cookies)
- 6 tablespoons Bob Red’s Mill 1:1 Gluten Free Flour (for matcha cookies)
- 1 teaspoon matcha (sifted, for matcha cookies)
- 3 tablespoons agave syrup (for matcha cookies)
- 3 tablespoons coconut oil (for matcha cookies)
- 1.5 cups icing sugar
- 1/2 cup vegan butter (room temperature)
- 1 teaspoon vanilla extract
- 1-2 teaspoons almond milk (as needed to thin the icing)
Directions
Start by making the lemon curd so it has time to cool in the fridge: In a small pot, add lemon zest, lemon juice, water, sugar, and cornstarch. Whisk until combined. Heat over medium, whisking until it thickens. Once thickened, remove from heat and stir in almond milk and coconut oil. Add a pinch of turmeric and whisk. Let cool in the fridge.
Preheat oven to 350°F (175°C) and line a cookie sheet with parchment paper. For the lemon cookies, mix together dry ingredients: almond flour, gluten-free flour, tapioca starch, turmeric, lemon zest, and sea salt until no clumps remain.
Add melted coconut oil and agave syrup to the dry ingredients and mix until it forms a dough. If too soft, refrigerate for 15-20 minutes. Roll dough between parchment to 1/4" thick, cut out cookies, and transfer to the baking sheet.
For the matcha cookies, mix dry ingredients: almond flour, gluten-free flour, tapioca starch, and sifted matcha. Add melted coconut oil and agave, mix until dough forms. Roll and cut shapes similarly as with the lemon cookies.
Bake cookies for 10 minutes until lightly golden. Let cool for 15 minutes on the pan, then transfer to a cooling rack.
To make the icing, beat room temperature vegan butter in a bowl, adding icing sugar gradually. Mix in vanilla and almond milk until smooth and pipeable.
To assemble the cookies, pipe icing onto the bottom of each lemon cookie, add a spoonful of lemon curd, and top with a matcha cookie. Store in the fridge and enjoy!
How to serve Lemon Sandwich Cookies With Lemon Curd
Serve these cookies chilled, as the lemon curd and icing pair best when kept cool. They make a lovely dessert for a special occasion or a refreshing treat on a warm day. Pair them with a cup of tea or coffee for a delightful afternoon snack.
How to store Lemon Sandwich Cookies With Lemon Curd
Store the cookies in an airtight container in the refrigerator. This will keep them fresh and maintain the texture of the cookies and the lemon curd. They should last for about a week.
Tips to make Lemon Sandwich Cookies With Lemon Curd
- Make sure to use fresh lemons for the best flavor.
- If you find the dough is too sticky, add a little extra gluten-free flour.
- Chill the cookies before baking if you notice the dough is too soft to handle.
- Adjust the sweetness by adding more or less agave syrup to your taste.
Variation
For a different flavor, you can swap out the lemon zest and juice for other citrus such as lime or orange. This will give you a similarly bright and refreshing cookie with a unique taste.
FAQs
Can I use other flour instead of almond flour?
Yes, you can use other gluten-free flours, but be aware that the texture may vary.
Is there an alternative to agave syrup?
Absolutely! Maple syrup or date syrup can be used as substitutes.
Can I make these cookies in advance?
Yes, you can make the cookies ahead of time and assemble them just before serving for the best flavor and texture.
Lemon Sandwich Cookies with Lemon Curd
Ingredients
Method
- In a small pot, add lemon zest, lemon juice, water, sugar, and cornstarch. Whisk until combined.
- Heat over medium, whisking until it thickens.
- Once thickened, remove from heat and stir in almond milk and coconut oil.
- Add a pinch of turmeric and whisk. Let cool in the fridge.
- Preheat oven to 350°F (175°C) and line a cookie sheet with parchment paper.
- For the lemon cookies, mix together dry ingredients: almond flour, gluten-free flour, tapioca starch, turmeric, lemon zest, and sea salt until no clumps remain.
- Add melted coconut oil and agave syrup to the dry ingredients and mix until it forms a dough. If too soft, refrigerate for 15-20 minutes.
- Roll dough between parchment to 1/4" thick, cut out cookies, and transfer to the baking sheet.
- For the matcha cookies, mix dry ingredients: almond flour, gluten-free flour, tapioca starch, and sifted matcha.
- Add melted coconut oil and agave, mix until dough forms. Roll and cut shapes similarly as with the lemon cookies.
- Bake cookies for 10 minutes until lightly golden.
- Let cool for 15 minutes on the pan, then transfer to a cooling rack.
- To make the icing, beat room temperature vegan butter in a bowl, adding icing sugar gradually. Mix in vanilla and almond milk until smooth and pipeable.
- To assemble the cookies, pipe icing onto the bottom of each lemon cookie, add a spoonful of lemon curd, and top with a matcha cookie.
- Store in the fridge and enjoy!