Lemon Verbena Shortbread Sandwich Cookies with Lemon Curd Filling
INGREDIENTS
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Lemon Verbena Shortbread Sandwich Cookies with Vegan Lemon Curd Filling
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Ingredients:
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1 cup Confectioner’s sugar + 2 tablespoons
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1 cup loosely packed fresh lemon verbena leaves, inspected for insects, rinsed, and dried well (or zest of one large lemon or to taste)
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3/4 cup vegan butter, room temperature
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1 to 2 tablespoons cold water (or fresh lemon juice if using lemon zest instead of lemon verbena leaves)
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1 tablespoon vanilla
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1 3/4 cup + 2 tablespoons unbleached all-purpose flour
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2 tablespoons cornstarch
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1 recipe Quick and Easy Vegetable-BasedVegan Lemon Curd (recipe follows)
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Quick and Easy Vegetable-Based Vegan Lemon (or Lime) Curd
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Ingredients:
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1/2 pound parsnips, peeled and diced
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3/4 cup natural sugar
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1 1/2 tablespoons vegan butter
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6 tablespoons freshly-squeezed lemon or lime juice + 1/2 tablespoon
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Finely grated zest of one large organic lemon or lime
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1 pinch turmeric
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