Lemon Sandwich Cookies with Lemon Curd (Printable Version)

Delicate zesty sandwich cookies filled with vibrant homemade vegan lemon curd—perfect for teatime.

# What You Need:

→ For the Cookies

01 - 1 1/2 cups gluten-free all-purpose flour blend
02 - 1/2 cup almond flour
03 - 1/4 cup cornstarch
04 - 1/2 cup coconut oil, solid
05 - 1/2 cup organic cane sugar
06 - Zest of 1 large lemon
07 - 1/4 tsp fine sea salt
08 - 1/4 tsp baking soda
09 - 2 tbsp unsweetened applesauce
10 - 2 tbsp lemon juice
11 - 1 tsp vanilla extract

→ For the Vegan Lemon Curd

12 - 1/2 cup fresh lemon juice
13 - Zest of 1 lemon
14 - 1/3 cup organic cane sugar
15 - 1 tbsp cornstarch
16 - 2 tbsp coconut cream
17 - 1/4 tsp turmeric
18 - Pinch of salt

# How-To:

01 - Whisk together lemon juice, lemon zest, sugar, cornstarch, coconut cream, turmeric, and salt in a small saucepan until smooth. Place over medium heat and cook, whisking constantly, until the mixture thickens and just begins to bubble, about 3–4 minutes. Remove from heat, transfer to a bowl, and let cool completely. Refrigerate to thicken further.
02 - Beat coconut oil and sugar in a large mixing bowl until light and creamy. Add applesauce, lemon zest, lemon juice, and vanilla extract; mix until combined. In a separate bowl, whisk together gluten-free flour, almond flour, cornstarch, salt, and baking soda. Gradually add dry ingredients to wet ingredients and mix to form a soft dough. Divide dough in half, shape into discs, wrap in parchment, and chill for 30 minutes.
03 - Preheat oven to 350°F. Line two baking sheets with parchment paper. On a lightly floured surface, roll dough to 1/4-inch thickness and cut into 2-inch rounds. Place cookies on prepared baking sheets, spacing 1 inch apart. Bake for 10–12 minutes, or until edges are just golden. Cool completely on wire racks.
04 - Spread 1–2 teaspoons of vegan lemon curd onto the flat side of half the cookies. Top with remaining cookies to form sandwiches. Dust with powdered sugar if desired.

# Expert Hints:

01 -
  • The texture hits that perfect sweet spot between crisp cookie and creamy filling, just like a proper British biscuit but brighter
  • Gluten-free and vegan without anyone noticing because the flavor is so refreshingly bold
02 -
  • Coconut oil temperature makes or breaks these cookies, if it is too warm your dough will be sticky and impossible to roll
  • The curd thickens considerably as it cools, so do not panic if it looks thin in the saucepan
  • These cookies actually taste better the next day once the flavors have had time to mingle
03 -
  • Use a microplane for the lemon zest to avoid the bitter white pith
  • If your kitchen is particularly warm, freeze the dough discs for 15 minutes before rolling

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