Description
These Vegan Lemon Curd Shortbread Cookies are buttery, tender, and filled with a bright, tangy lemon curd—all completely dairy-free and egg-free. Perfect for a refreshing plant-based dessert.
Ingredients
Scale
Ingredients
Vegan Shortbread
- 2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1 cup vegan butter, softened
- 1 tsp vanilla extract
- Pinch of salt
Vegan Lemon Curd
- 1/2 cup fresh lemon juice
- 1 tbsp lemon zest
- 1/2 cup sugar
- 2 tbsp cornstarch
- 1 cup plant-based milk
- 2 tbsp vegan butter
- 1/4 tsp turmeric (for color, optional)
Optional Garnish
- Powdered sugar
- Lemon zest
Instructions
Instructions
- Make dough: Cream vegan butter and powdered sugar. Add vanilla, then mix in flour and salt until dough forms.
- Shape cookies: Roll into balls and press slightly flat or create thumbprint centers.
- Bake: Bake at 350°F (175°C) for 10–12 minutes until lightly golden. Cool completely.
- Make lemon curd: Whisk lemon juice, zest, sugar, cornstarch, and plant milk in a saucepan. Cook over medium heat until thickened. Stir in vegan butter and turmeric.
- Fill cookies: Spoon lemon curd into cooled cookie centers.
- Chill: Let set for 30–60 minutes before serving.
Notes
Turmeric adds color without affecting flavor. Store cookies in the fridge for best freshness. Use coconut milk for a richer curd.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 70mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: vegan lemon cookies, lemon curd cookies, dairy free dessert, plant based baking
