Growing up in Chicago, my kitchen was always the heart of our home. I remember watching my babcia whip up her famous apple cake, the smell of cinnamon and apples wafting through the air. Those memories are my comfort food, and they inspire me to create recipes that blend tradition with a twist. Today, I’m sharing a vegan lemon curd shortbread recipe that combines the zesty brightness of lemons with the buttery goodness of shortbread, all while being entirely plant-based. This recipe is a nod to my Polish roots, where sweet treats are a staple at every family gathering. It’s perfect for those who want a delicious dessert without the dairy, and it’s sure to become a family favorite in your home too.
Why You’ll Love This Recipe
This vegan lemon curd shortbread is a delightful combination of tangy and sweet, with a crumbly, buttery base that melts in your mouth. It’s an easy recipe that comes together quickly, making it perfect for both novice bakers and seasoned pros. Plus, it’s entirely plant-based, so it’s a great choice for those following a vegan diet or anyone looking to reduce their dairy intake. The lemon curd is made with fresh lemons, providing a burst of citrus flavor that pairs beautifully with the rich shortbread. Whether you’re serving it at a family gathering or enjoying it as a treat for yourself, this recipe is sure to impress.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup vegan butter, softened
- 1/4 cup powdered sugar
- 1 tablespoon cornstarch
- Pinch of salt
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/2 cup sugar
- 1/4 cup coconut cream
- 2 tablespoons cornstarch mixed with 2 tablespoons water
- 1/4 teaspoon turmeric (for color, optional)
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C). Grease an 8×8 inch baking pan and line it with parchment paper for easy removal.
- In a mixing bowl, cream together the vegan butter and powdered sugar until light and fluffy. Add the flour, cornstarch, and salt, mixing until a dough forms.
- Press the dough evenly into the prepared baking pan. Prick the surface with a fork to prevent bubbling.
- Bake the shortbread base for 15-20 minutes, or until lightly golden. Allow it to cool completely.
- For the lemon curd, combine the lemon juice, lemon zest, sugar, coconut cream, and turmeric in a saucepan over medium heat. Stir until the sugar dissolves.
- Add the cornstarch mixture to the saucepan, stirring constantly until the curd thickens. This should take about 5-7 minutes.
- Pour the lemon curd over the cooled shortbread base, spreading it evenly. Let it set in the refrigerator for at least 2 hours before slicing.
What Makes This Recipe Special
- Quick and easy to prepare
- Packed with flavor and nutrition
- Perfect for any occasion
- Customizable to your taste preferences
- Budget-friendly ingredients
Expert Tips for Success
To ensure your vegan lemon curd shortbread turns out perfectly, make sure your vegan butter is softened but not melted, as this helps create a tender crumb. When making the lemon curd, keep a close eye on the saucepan and stir continuously to prevent lumps from forming. If you prefer a more vibrant color, a small pinch of turmeric can enhance the yellow hue without affecting the flavor. Lastly, patience is key—allow the lemon curd to set properly in the fridge before slicing to achieve clean, neat squares.
When I make this recipe, my go-to tool is the Silicone Utensils Set for stirring the lemon curd smoothly. A MOSFiATA 8″ Professional Chef’s Knife is perfect for slicing the shortbread into neat squares. These tools make the process seamless and enjoyable, ensuring that each step is as easy as pie—or in this case, shortbread!
Variations and Substitutions
If you’re feeling adventurous, try adding a teaspoon of vanilla extract to the shortbread dough for an extra layer of flavor. For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend. You can also experiment with different citrus fruits; lime or orange curd would be delightful alternatives to lemon. For those who prefer a sweeter curd, increase the sugar by a tablespoon or two.
Serving Suggestions
This vegan lemon curd shortbread is best enjoyed chilled, making it a refreshing treat on a warm day. Serve it with a dollop of coconut whipped cream or a sprinkle of powdered sugar for a touch of elegance. Pair it with a cup of herbal tea or a glass of sparkling water with a slice of lemon for a delightful afternoon snack. If you’re hosting a gathering, these squares make a lovely addition to a dessert platter alongside fresh berries and nuts.
FAQs
Can I make the lemon curd ahead of time?
Yes, you can prepare the lemon curd up to two days in advance. Store it in an airtight container in the refrigerator until you’re ready to assemble the shortbread.
What if my lemon curd is too runny?
If your lemon curd is too runny, it may need more time to thicken on the stove. Ensure you are stirring continuously and allow it to cook for a few extra minutes. If necessary, add a bit more cornstarch mixed with water to achieve the desired consistency.
How do I store leftovers?
Store any leftover vegan lemon curd shortbread in an airtight container in the refrigerator for up to five days. For longer storage, you can freeze the squares, separating layers with parchment paper, for up to three months.
Final Thoughts
I hope this vegan lemon curd shortbread brings a little sunshine into your kitchen, just like it does in mine. It’s a recipe that combines the best of both worlds—comfort and creativity. Whether you’re sharing it with family or savoring it solo, remember that the best ingredient in any dish is love. Happy baking!
👉 I hope you loved making this vegan lemon curd shortbread—it’s zesty, sweet, and the perfect treat to brighten any day. If you’re in the mood for more delightful desserts, why not try my Vegan Chocolate Chip Cookies, Classic Apple Pie, or Blueberry Muffins? Each one is a delicious adventure waiting to happen. Join us on our Facebook Page and Facebook Group—and don’t forget to follow on Pinterest for daily inspiration!
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Vegan Lemon Curd Shortbread: 5 Must-Try Recipes
A delightful vegan treat combining zesty lemon curd with buttery shortbread, perfect for any occasion.
Keep the screen of your device on while you follow the steps.
- Preheat oven to 350°F (175°C). Grease and line an 8x8 inch baking pan.
- Cream together vegan butter and powdered sugar until light and fluffy. Add flour, cornstarch, and salt; mix until a dough forms.
- Press dough into prepared pan and prick with a fork. Bake for 15-20 minutes until lightly golden. Cool completely.
- Combine lemon juice, zest, sugar, coconut cream, and turmeric in a saucepan over medium heat. Stir until sugar dissolves.
- Add cornstarch mixture to saucepan, stirring constantly until curd thickens, about 5-7 minutes.
- Pour lemon curd over cooled shortbread, spreading evenly. Refrigerate for at least 2 hours before slicing.