Egg-shaped Lemon Curd Cookies
User Reviews
4.9
Egg-shaped Lemon Curd Cookies
Description
The lemon curd filling is prepared by gently cooking sugar, eggs, lemon zest, and juice over low heat, stirring continuously until the mixture thickens, then finishing with butter for richness. The cookie dough combines room temperature butter, powdered sugar, flour, and baking powder, kneaded to a uniform texture and rolled to a precise thickness before being cut into egg shapes. Baking produces delicate cookies that serve as a subtle, buttery vessel for the vibrant lemon curd.
Cookies are filled once cooled to prevent softening or melting the curd, resulting in a clean, defined treat ideal for spring or Easter-themed serving. Dusting with powdered sugar adds a decorative finish. The method allows for a well-balanced combination of crisp cookie exterior with creamy, tart filling inside.
Cool cookies completely before filling for best texture. Cling film placed on the lemon curd while it cools helps prevent skin formation. The filling process requires care to avoid spills and achieve even portions.
Ingredients
For the filling:
- 2 lemon zest and juice, plural
- 100 g sugar
- 50 g butter frozen
- 2 egg medium
For the cookies:
- 540 g all-purpose flour
- 340 g butter at room temperature
- 2 egg medium
- 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
- Wrap lemon curd with cling film touching its surface while cooling to prevent skin formation.
- Let the cookies cool completely before filling to maintain crisp texture and prevent softening.
- Cut cookies with a knife or egg-shaped cutter to achieve precise shapes and consistent sizes.
User Reviews
Overall Rating
4.9
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