Egg-shaped Lemon Curd Cookies
Perfect sweat Easter snack for kids and adults alike.
Ingredients
For the filling:
- 2 lemons zest and juice
- 100 g sugar
- 50 g butter frozen
- 2 medium eggs
For the cookies:
- 540 g all purpose flour
- 340 g butter at room temperature
- 2 medium eggs
- 2 tbsp powdered sugar
- 2 tbsp baking powder
For serving:
- powdered sugar
Instructions
For the lemon curd filling:
- Place a deep saucepan over low heat, add the sugar, eggs, lemon zest and juice, and stir constantly with a spoon.
- As soon as the mixture starts to evaporate, remove the pot from the heat, continue stirring for a few seconds and return the pot to the heat.
- Repeat the same process until the mixture starts to thicken.
- As soon as it thickens, remove the saucepan from the heat, add the butter, and stir until it melts completely.
- Transfer the mixture to a bowl, wrap the bowl with cling film so it touches the lemon curd and leave aside to cool completely.
For the cookies:
- In a mixer bowl, place the butter and powdered sugar and beat on medium speed until the butter is fluffy.
- Pour in the flour and baking powder and knead again until the mixture is homogenized.
- Remove from the mixing bowl and roll the dough out on a floured counter to a thickness of 4 mm (1/5 of an inch) .
- With a knife or an egg-shaped cookie cutter, cut the dough into pieces and place them in a baking pan lined with parchment paper.
- Gather together all the excess dough, roll it out and cut out more cookies. Cut a smaller 2.5 cm/ 1 inch diameter hole in half of the cookies - these will be the top of the cookie sandwich.
- Bake the cookies in a preheated oven at 175°C/350° F, fan on, for 8 to 10 minutes. Once they are done, take them out of the oven, let them cool well. Cover the cookies that do not have a hole in with a little filling. Then cover each one with a holed cookie and press lightly.
- Follow the same process for the remaining cookies and serve with powdered sugar.
Notes
Chef’s tip: Allow the cookies to cool well before filling them to prevent them from softening too much.
Tried this recipe?Let us know how it was!