Instructions

1. For the curd*:
2. In a saucepan over medium heat combine the lemon juice, water, sugar, corn starch, salt and zest; whisk until the mixture boils.
3. Cook for an addition minute undisturbed, it should turn clear and be thicker.
4. Remove from the heat and add the almond milk and coconut oil, whisk until the mixture is smooth. Pour the curd into a glass jar and let cool to room temperature, store in the fridge.
5. For the cookies:
6. Preheat your oven to 375º F and line two baking sheets with parchment paper or baking mats.
7. In the bowl of your electric mixer on medium-high, beat together the butter and sugar until
8. light and fluffy, about 2-3 minutes.
9. Beat in egg yolk and vanilla.
10. Next add the flour, salt and poppy seeds, mix until the dough starts to come together.
11. Form the dough into 1" balls and arrange them on the baking sheets.
12. Flatten each ball slightly with your thumb, leaving an indentation in the center of each cookie.
13. Bake for 10 minutes.
14. Remove the baking sheet from oven (if the indentations look shallow, re-indent with the back of a spoon)
15. Fill each thumbprint with 1/2 tsp of lemon curd.
16. Bake for an additional 3-4 minutes, until the curd is set and the edges of cookies are lightly golden. Cool on the pan 5 minutes and transfer to wire racks to cool completely, serve.