Lemon Sandwich Cookies With Lemon Curd
Delightful vegan and gluten-free lemon sandwich cookies filled with homemade lemon curd. A refreshing treat perfect for any occasion.
Ingrédients
For the Lemon Curd
- 2 pieces Zest of 2 organic lemons
- 0.5 cups Freshly squeezed lemon juice (about 2 large lemons)
- 0.25 cups Organic cane sugar
- 0.25 cups Water
- 1.5 tablespoons Cornstarch
- 2 tablespoons Coconut oil
- 2 tablespoons Almond milk
- a pinch Turmeric powder (for color)
For the Cookies
- 1 cup Almond flour
- 0.75 cups Bob Red’s Mill 1:1 Gluten Free Flour
- 0.5 cups Tapioca starch
- 1 teaspoon Turmeric (for color)
- 1/8 teaspoon Sea salt
- 7 tablespoons Coconut oil
- 6 tablespoons Agave syrup
- 1 piece Zest of 1 organic lemon
For the Matcha Variation (optional)
- 0.5 cups Almond flour
- 0.25 cups Tapioca starch
- 6 tablespoons Bob Red’s Mill 1:1 Gluten Free Flour
- 1 teaspoon Matcha (sifted)
- 3 tablespoons Agave syrup
- 3 tablespoons Coconut oil (for matcha cookies)
For the Icing
- 1.5 cups Icing sugar
- 0.5 cups Vegan butter (room temperature)
- 1 teaspoon Vanilla extract
- 1-2 teaspoons Almond milk (as needed to thin the icing)
Instructions
Preparation
- Gather all necessary ingredients for the lemon curd and cookies.
- In a small pot, combine lemon zest, lemon juice, water, sugar, and cornstarch. Whisk until smooth.
- Cook the mixture over medium heat, whisking until thickened. Remove from heat and stir in coconut oil, almond milk, and turmeric. Let cool.
Cookie Preparation
- Preheat oven to 350°F (175°C) and line a cookie sheet with parchment paper.
- In a mixing bowl, whisk together almond flour, gluten-free flour, tapioca starch, turmeric, lemon zest, and sea salt.
- Melt coconut oil and combine it with the dry ingredients and agave syrup. Mix until a dough forms. Chill if too sticky.
- Roll out the dough between parchment paper to 1/4 inch thick and cut shapes. Transfer to the baking sheet.
- Bake for about 10 minutes until edges are lightly golden. Let cool for 15 minutes on the pan.
Icing and Assembly
- Beat vegan butter and icing sugar in a bowl, adding vanilla and almond milk until smooth.
- Once cookies are cool, pipe icing on one cookie, add lemon curd, and top with a matcha cookie to form a sandwich.
- Store assembled cookies in the fridge until ready to enjoy.
Notes
Store cookies in an airtight container to maintain freshness. Consider freezing unfilled cookies and filling them when ready to serve.