Ingredients:

  • 1 cup vegan butter (softened)
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 2 teaspoons lemon zest
  • 2 tablespoons lemon juice
  • 3 1/4 cups all-purpose flour (400g)
  • 1/2 teaspoon coarse salt
  • 2 tablespoons olive oil
  • 4 lemons (zested and juiced)
  • 1 tablespoon cornstarch
  • 3/4 cup granulated sugar
  • 3 large eggs
  • 1 cup powdered sugar
  • 1 tablespoon lemon juice or water

Instructions:

  1. Combine lemon juice, zest, sugar, and cornstarch in a saucepan. Whisk until smooth and cook over medium-low heat.
  2. In a separate bowl, beat the eggs until smooth; slowly whisk into the heated mixture.
  3. Whisk continuously until thickened, then remove from heat and stir in olive oil.
  4. Transfer the lemon curd to a container and refrigerate for at least 4 hours to thicken.
  5. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  6. In a large bowl, cream together the vegan butter, sugar, and lemon zest until light and fluffy.
  7. Add vanilla extract, egg, and lemon juice; mix until combined.
  8. Gradually incorporate the flour and salt, mixing until a dough forms.
  9. Using a cookie scoop, portion and roll dough into balls; place on prepared baking sheets.
  10. Use the back of a measuring spoon or your thumb to create a well in each dough ball.
  11. Fill each well with lemon curd, being careful not to overfill.
  12. Bake for 15 minutes, or until tops set and bottoms are golden brown.
  13. Transfer to a cooling rack and allow to cool completely.
  14. In a small bowl, whisk powdered sugar with lemon juice or water until smooth.
  15. Drizzle the glaze over cooled cookies as desired.