04/28/2023Muffins, brownies, cookies and cupcakes - Desserts
Vegan Lemon Curd Cookies
Servings
12
Ingredients
Cups
Biscuit dough
- -sugar 200 (g)
- -plant-based margarine 210 (g)
- -plant-based milk 50 (mL)
- -all-purpose flour 310 (g)
Lemon Curd
- -lemon 2
- -plant-based milk 80 (mL)
- -plant-based margarine 50 (g)
- -cornstarch 10 (g)
- -sugar 30 (g)
Add to a shopping list
Unlock the memberarea
200+ new recipes unlocked
A new exclusive recipe each week
A shopping list feature
No advertising
€8.5
/ monthno commitment
Discover now
Steps
- Zest the two whole lemons completely and collect their juice separately.
- Prepare the curd: In a saucepan, pour the lemon juice (you need 80mL) along with half of the zest, the milk, and the cornstarch. Whisk. Add the sugar and margarine.
- On high heat, next cook the cream while whisking. When it boils and thickens, remove from heat and transfer to a dish in the fridge to cool down.
- In the meantime, prepare the cookie dough: mix together the margarine and sugar to create a sort of cream. Add the remaining zest.
- Next, add the plant-based milk and flour. Mix to form a batter.
- Shape 12 dough balls and roll them in a little sugar.
- Place them on a baking sheet lined with parchment paper. Then, with your thumb, create a small hole in the center of each one to form a space where the lemon curd will be placed.
- Preheat the oven to 180°C (355°F).
- Once the lemon curd has cooled, fill a piping bag with it. Garnish each biscuit.
- Bake for 25 minutes. Allow to cool for a few minutes before enjoying.
My Books
Vegan recipe books in print and digital formats
Post a comment
No comment yet
You might like
Fruits
Pineapple in green tea broth
May 5, 2016|25 min
Ice creams
Almond - Caramel Ice Cream
Jul 26, 2022|18 min
Ice creams
Banana and Kiwi Sorbet
Nov 22, 2018|10 min
Muffins, brownies, cookies and cupcakes
Box of Christmas cookies with a single base
Dec 1, 2021|2h21
Pastries
Vegan Hazelnut Celebration Cake
Nov 27, 2018|1h07
Brioches and viennoiseries
Vegan Donuts Filled with Chocolate Spread
Mar 20, 2024|30 min
Basic recipes
Quick Vegan Chocolate Mousse, Blender Recipe
Feb 13, 2024|10 min
Pastries
Black Forest style Raspberry Yule Log
Nov 17, 2022|45 min
Subscribe to unlock 200+ recipes and support my work.
elinestable.com/subscriptions
Vegan Lemon Curd Cookies
For: 12 cookiesDifficulty: EasyPreparation: 20 minCooking: 25 minFridge: 1h00
Ingredients
Biscuit dough
- -sugar 200 (g)
- -plant-based margarine 210 (g)
- -plant-based milk 50 (mL)
- -all-purpose flour 310 (g)
Lemon Curd
- -lemon 2
- -plant-based milk 80 (mL)
- -plant-based margarine 50 (g)
- -cornstarch 10 (g)
- -sugar 30 (g)
Steps
Steps
- Zest the two whole lemons completely and collect their juice separately.
- Prepare the curd: In a saucepan, pour the lemon juice (you need 80mL) along with half of the zest, the milk, and the cornstarch. Whisk. Add the sugar and margarine.
- On high heat, next cook the cream while whisking. When it boils and thickens, remove from heat and transfer to a dish in the fridge to cool down.
- In the meantime, prepare the cookie dough: mix together the margarine and sugar to create a sort of cream. Add the remaining zest.
- Next, add the plant-based milk and flour. Mix to form a batter.
- Shape 12 dough balls and roll them in a little sugar.
- Place them on a baking sheet lined with parchment paper. Then, with your thumb, create a small hole in the center of each one to form a space where the lemon curd will be placed.
- Preheat the oven to 180°C (355°F).
- Once the lemon curd has cooled, fill a piping bag with it. Garnish each biscuit.
- Bake for 25 minutes. Allow to cool for a few minutes before enjoying.