Lemon Viennese Whirls | goop

Name: Lemon Viennese Whirls | goop
Ingredients: For the biscuits:; 200 grams (7 ounces) vegan butter, at room temperature; 50 grams (13⁄4 ounces) icing (confectioners’) sugar; 1 teaspoon vanilla extract; a pinch of salt; 200 grams (7 ounces) plain (all-purpose) flour; 15 grams (1⁄2 ounce) corn flour (cornstarch); 1⁄2 teaspoon baking powder; zest of 2 lemons; For the lemon curd:; 100 milliliters (31⁄2 fluid ounces) lemon juice (about 2 large lemons); 30 milliliters (1 fluid ounce) soya milk; 100 grams (31⁄2 ounces) castor (granulated) sugar; a pinch of turmeric powder; 35 grams (11⁄4 ounces) vegan butter; For the American buttercream:; 250 grams (9 ounces) vegan butter block; 500 grams (1 pound 2 ounces) icing (confectioners’) sugar; 1 tablespoon plant milk; 1 tablespoon vanilla extract; For the filling:; 1⁄2 recipe quantity of American buttercream (see above); juice of 1 lemon; 6 to 8 teaspoons vegan lemon curd (see above)

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“These biscuits are so soft and buttery, they literally melt in your mouth. They look like they require lots of effort but take little to no time to make.” —Cox

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at goop.com.

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