When publishing a cookie recipe the other day I promised to give you a recipe of a lemon curd you can use as a filling instead of the jam. It was my daughter in law’s idea and those are now my favourite cookies. I added a bit of chopped nuts on top, and it made them even tastier. You’ll find the lemon cookie dough recipe HERE.
4 tbsp vegan butter, Naturli block
1/8 cup gram flour
1 cup juice from lemons
1 tsp lemon zest
2 tbsp stevia powder, or 10 drops stevia from Good Good
1/2 tsp pure vanilla, from Rapunzel
pinch of salt
Clean the lemons, zest them, and squeeze out the juice. Using two lemons is usually enough.
Melt the butter in a small saucepan on low heat.
When it has melted stir in the gram flour. It’s somewhat similar to making a ‘beurre manié’ (kneaded butter).
Add everything else to the saucepan and stir constantly while bringing to boiling point. Let it simmer for about 3 minutes, or until it’s thick enough to make forms with a spoon. Might take a few more minutes. Never stop stirring.
The lemon curd works well as a tart filling, and as a topping for pancakes or even toast. If you want to make the cookies however, fill the hole of each cookie with the curd, and sprinkle some nuts over before baking. Just use your favourite nuts. Bake the cookies for 16-20 minutes on 180 degrees and let them cool on a baking rack.
These cookies are best on the first day. After that they become a tad softer. Don’t keep them in a sealed box, then they become too soft. They keep well in the freezer, and I like to have them when it’s still a little frost in them 🙂
The recipe is sponsored by Good Good and Rapunzel.
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