Description
These Vegan Lemon Curd Shortbread Cookies feature buttery dairy-free shortbread filled with bright, tangy vegan lemon curd. Crisp, tender, and bursting with citrus flavor, they’re perfect for spring gatherings or afternoon tea.
Ingredients
Scale
- For the Shortbread:
- 1 cup vegan butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/4 tsp salt
- 1 tsp vanilla extract
- For the 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
- 1 tbsp cornstarch
- 1 tbsp vegan butter
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream vegan butter and powdered sugar until light and fluffy. Mix in vanilla.
- Add flour and salt, mixing until a soft dough forms.
- Roll dough into 1-inch balls and place on prepared sheet. Gently press a thumbprint into the center of each.
- Bake for 12–14 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, stirring constantly, until thickened (5–7 minutes). Remove from heat and stir in vegan butter.
- Let curd cool, then spoon into the center of each cookie.
- Chill briefly to set before serving.
Notes
- Store cookies in an airtight container.
- Best enjoyed fresh, but can be refrigerated for a few days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cookie
- Calories: 165
- Sugar: 10g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: Vegan Lemon Curd Shortbread, Vegan Cookies, Lemon Cookies, Dairy-Free Cookies