Line a baking tray with baking paper. In a large bowl, cream together the dairy free spread and coconut sugar. Stir through the grated lemon rind and lemon juice.
Sift into the bowl the flour and mix until fully combined. The dough should be slightly sticky/wet.
Roll out the dough on a lightly floured surface to 1cm thickness. Use cookie cutters to cut out 12 shortbread shapes. You will need to re-roll the dough until it is used up.
Place the shortbread onto the prepared baking tray. Use a fork to gently prick the shortbread and then scatter a little coconut sugar over the biscuits. Pop the tray into the fridge to chill for 20 minutes. Preheat the oven to 190c.
Once chilled, place into the oven to bake for 15-20 minutes. Keep checking to make sure the shortbread doesn’t brown too much around the edges. Cool the shortbread on a wire rack before storing in an airtight container.