Name: Lemon Sandwich Cookies with Lemon Curd
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 cup almond flour; 1/2 cup tapioca flour; 1/4 cup coconut flour; 1/2 tsp baking soda; 1/4 tsp salt; Zest of 2 lemons; 1/4 cup maple syrup; 1/4 cup coconut oil, melted; 1 tsp vanilla extract; 1/2 cup lemon juice (freshly squeezed); 1 tbsp lemon zest; 1/4 cup maple syrup (for curd); 1 tbsp cornstarch; 1 tbsp non-dairy milk; Pinch of turmeric (optional)

Delightfully zesty and naturally sweet, these vegan and gluten-free Lemon Sandwich Cookies with Lemon Curd are the perfect treat to brighten any spring or summer day. Each bite offers a refreshing citrus punch with a tender, melt-in-your-mouth cookie hugging a tangy homemade lemon curd. They’re refined sugar-free, dairy-free, and egg-free—ideal for anyone seeking a lighter but indulgent dessert.

Why You’ll Love This Recipe

I love how these cookies come together so simply, using wholesome ingredients without compromising on flavor. The combination of lemon zest and juice brings an intense citrusy brightness, while almond and coconut flours keep the cookies soft yet sturdy enough to sandwich. I get to enjoy a sweet treat without feeling weighed down, and they always impress at gatherings. Plus, making the lemon curd from scratch adds that extra homemade touch I find so satisfying.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cookies:

1 cup almond flour

1/2 cup tapioca flour

1/4 cup coconut flour

1/2 tsp baking soda

1/4 tsp salt

Zest of 2 lemons

1/4 cup maple syrup

1/4 cup coconut oil, melted

1 tsp vanilla extract

For the Vegan Lemon Curd:

1/2 cup lemon juice (freshly squeezed)

1 tbsp lemon zest

1/4 cup maple syrup

1 tbsp cornstarch

1 tbsp non-dairy milk

Pinch of turmeric (for color, optional)

Directions

I start by preheating the oven to 350°F (175°C) and lining a baking sheet with parchment paper.

In a large mixing bowl, I mix together the almond flour, tapioca flour, coconut flour, baking soda, salt, and lemon zest.

In a separate bowl, I whisk the maple syrup, melted coconut oil, and vanilla extract.

I pour the wet mixture into the dry ingredients and stir until a soft dough forms.

Rolling the dough into 1-inch balls, I gently flatten them onto the prepared baking sheet.

I bake the cookies for 10–12 minutes, just until the edges are golden, then let them cool completely.

For the lemon curd, I whisk together the lemon juice, zest, maple syrup, cornstarch, and non-dairy milk in a small saucepan.

I cook the mixture over medium-low heat, stirring constantly, until it thickens (about 5–7 minutes). I add a pinch of turmeric for color if I like. Then I let it cool.

Once everything is cooled, I spread a teaspoon of lemon curd onto the flat side of one cookie and sandwich it with another. I repeat this with the remaining cookies.

Servings and timing

Prep Time: 15 minutes

Cooking Time: 12 minutes

Total Time: 27 minutes

Servings: 12 sandwich cookies

Calories per serving: Approximately 130 kcal

Variations

I sometimes add a bit of shredded coconut to the cookie dough for added texture and flavor.

If I want a bit more zing, I stir a few drops of lemon extract into the curd.

For a festive touch, I dust the assembled cookies with powdered monk fruit sweetener.

When I want something slightly different, I swap the lemon curd for a berry chia jam for a fruity twist.

Storage/Reheating

I store the assembled cookies in an airtight container in the fridge for up to 5 days. If I want to make them in advance, I keep the cookies and lemon curd separate and assemble just before serving. These cookies don’t need reheating, but if the curd becomes too firm from chilling, I let the cookies sit at room temperature for 10–15 minutes before enjoying.

Related Recipes:

Lemon Thumbprint Cookies

FAQs

How can I make the lemon curd thicker?

If the curd doesn’t thicken enough, I cook it a minute or two longer while stirring constantly. The cornstarch needs time to activate fully and create a gel-like consistency.

Can I freeze these cookies?

Yes, I freeze the unassembled cookies in a single layer, then transfer them to a freezer-safe bag. I also freeze the curd separately in a small container. I thaw both in the fridge before assembling.

What can I use instead of maple syrup?

I like using agave syrup or date syrup as alternatives. Just make sure to keep the ratio the same for proper texture.

Are these cookies nut-free?

Since the base is almond flour, they aren’t nut-free by default. But I can try sunflower seed flour as a substitute—though the texture may change slightly.

Can I make the lemon curd ahead of time?

Absolutely. I often make it a day or two ahead and store it in the fridge. It actually thickens up even more and the flavors meld beautifully over time.

Conclusion

These lemon sandwich cookies with lemon curd are my go-to when I want a light, fresh dessert that still feels indulgent. With zesty flavor, a soft bite, and a creamy filling, they’re a beautiful way to celebrate seasonal citrus. Whether for a picnic, afternoon tea, or just a treat for myself, I love how simple and satisfying they are.

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