These Vegan shortbread cookies with lemon Curd are buttery and bright with tart flavor, and this is a great summer dessert to share with friends!
This is a quick dessert that is sure to impress. The flavor of the cookies is buttery and with a hint of salt. The Lemon curd is tart and creamy. You can make it into sandwiches for a tea party or just dip it in. Both I recommend doing.
Lemon is one of my flavor condiments because it can be used in both sweet and savory applications. This lemon curd can be used in a tart, cake, or spread over English muffins. I like it with cookies, so that’s why I make it with these shortbread cookies.
I hope you try it. Recipe below!
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Ingredients for Vegan shortbread cookies with lemon Curd
For the Shortbread cookies, you will need the following:
- All-purpose flour
- Powdered sugar. Granulated sugar is too grainy and you want a smooth cookie texture.
- Vegan Butter stick. This has a higher fat content and holds up better in baked goods. It also doesn’t melt at room temp.
- Vanilla extract
This Vegan curd will need:
- Non-dairy milk. For creaminess. Choose one with a high protein content, like soy or pea milk.
- Lemon juice. From fresh lemons. Organic if you can get more flavor.
- Lemon zest. For the zestiness.
- Sugar
- Cornstarch. Curd usually uses egg yolks for their thickening properties. Cornstarch does the trick and thickens the mixture.
- Vegan Butter. This could be from the stick or the tub.
- Tumeric or yellow food coloring. Optional for color. It will taste delicious with or without it.
- Pinch of salt. To enhance flavor.
Storing It and Extra Tips
- The best way to store the cookies and the lemon curd is in an airtight container in the fridge. Use within a week for the best flavor.
- The reason I put the dough in the freezer before baking is to stop them from spreading out when baking. Butter, especially vegan butter, will soften at room temp and tends to want to spread when heat is applied. A quick freeze beforehand will prevent that from happening.
- You can make a design on top of the cookie. To apply it, dust them with a little bit of flour to prevent sticking and press lightly, but firmly on top. Then place in the freezer before baking.
Want More?
Try Out Similar recipes below:
Vegan Shortbread cookies
Equipment
- 1 handmixer
- Rolling Pin
Materials
- 300 g (2 1/2 cup) All-purpose flour
- 75 g (3/4 cup) powdered sugar
- 282 g (1 1/4 cup) vegan salted butter sticks
- 1 tsp vanilla extract
Instructions
- Preheat oven to 325°F and line two baking sheets with parchment paper.
- In a bowl, sift the flour and powdered sugar. Now add softened butter and vanilla extract. Mix with a handheld mixer on low speed until crumbly. Lightly knead with your hand until a smooth dough forms.
- Let chill in fridge for 30 minutes
- Roll the dough out to 1/4". Cut into desired shapes and lay on the baking sheet. Optionally you can stamp out a design on top. Let chill in freezer until all pieces are ready.
- Bake for 12-15 minutes until lightly golden. Let cool for 10 minutes.
- Store in the fridge in an airtight container for 5-6 days. Eat warm or cool.
Vegan Lemon Curd
Materials
- 240 g (1 cup) non-dairy milk
- 115 g (1/2 cup) fresh lemon juice
- 1 tsp lemon zest
- 200 g (1 cup) granulated sugar
- 2 tbsp cornstarch
- 2 tbsp vegan butter
- 1 tsp vanilla extract
- 1/4 tsp tumeric or yellow food coloring
- pinch of salt
Instructions
- In a bowl, whisk together the sugar, cornstarch, and turmeric powder
- Pour the milk into a pot and add the dry mixture and the lemon zest. Whisk to dissolve the sugar. Put heat on medium and keep mixing until it thickens.
- Add lemon juice. Cook for 1 minute more while mixing.
- Turn off heat, stir in vanilla, butter, and salt. Taste to adjust seasonings.
- Pour through a fine-meshed sieve and let cool completely before using.
I hope you try this recipe. If you tried this recipe, let me know in the comments below.
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