1 cup (225g) unsalted vegan butter or regular butter, softened
1 cup (200g) granulated sugar (or a natural sweetener like coconut sugar for a refined-sugar-free option)
1 large egg (or flaxseed egg for a vegan option)
1 teaspoon vanilla extract
2 ½ cups (315g) all-purpose flour (or gluten-free flour blend)
½ teaspoon baking powder
¼ teaspoon salt
For the Lemon Filling:
½ cup (120ml) fresh lemon juice (about 3-4 lemons)
Zest of 2 lemons
1 cup (200g) granulated sugar (or your preferred sweetener)
3 large eggs (or ¾ cup silken tofu for vegan option)
2 tablespoons all-purpose flour (or cornstarch for gluten-free option)
Optional Toppings:
Powdered sugar for dusting
Whipped cream or coconut whipped cream
Lemon zest curls
Preparation
continued on next page
