Instructions

1. Prepare the lemon curd: In a saucepan whisk together lemon juice, zest, sugar, cornstarch, and plant-based milk.
2. Cook over medium heat, stirring constantly, until the mixture thickens.
3. Remove from heat and stir in vegan butter until smooth. Let cool completely.
4. Make the cookie dough: In a bowl beat vegan butter and powdered sugar until creamy.
5. Add vanilla extract and mix well.
6. Gradually add flour and salt, mixing until a soft dough forms.
7. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
8. Roll dough into 1-inch balls and place on the baking sheet.
9. Press a small indentation into the center of each cookie.
10. Bake for 12–14 minutes until the edges are lightly golden.
11. Cool cookies completely, then spoon a small amount of lemon curd into each center.
12. Dust with powdered sugar and garnish with lemon zest if desired.