A layered cookie with a shortbread cookie bottom topped with a thick layer of vegan lemon curd and dusted with powdered sugar.
Preheat your oven to 350°F (190°C).
Combine 2 cups of flour, 1 cup of softened vegan butter, and 1/2 cup of sugar in a mixing bowl and work it together with a pastry mixer or fork until you have a soft dough.
Bake the shortbread cookie layer for 30 minutes at 350° F. Then remove from oven and allow to cool for about 15 minutes before adding the lemon layer.
While your shortbread is cooling. Add 1 1/4 cups water, 3/4 cup lemon juice, 1 1/4 cup sugar, 1/4 cup corn starch, 2 tsp agar agar, 1/8 tsp turmeric and 1-2 tsp lemon zest (optional), into a small saucepan and stir well with a whisk while it is still cold.
Turn on the heat to medium and bring to a boil. Turn down the heat and allow it to slowly boil for 6 minutes (this activates the agar agar).