Easter egg cookies


Here they are, my delicate shortcrust Easter egg cookies filled with lemon curd. For the foto I unfortunately dusted them with powdered sugar before they had completely cooled. That’s why the sugar has already reduced a bit but that doesn’t have any influence on their taste. They simply are delicious!

The recipe will make about 20 Easter eggs with a size of 4-5cm if you roll out the pastry at 3mm thickness.

Pastry: 150g unsalted butter, 1 bag vanilla sugar, some lemon zest, 75g powdered sugar, 150g flour, 75g corn starch, 1 tbsp milk
Filling: 1 tsp lemon curd

Mix butter, sugar and lemon zest and stir until creamy. Mix flour with corn starch, strain over butter mixture, add milk and knead. Put pastry in some food foil and keep in the fridge for half an hour.

Preheat oven at 200°C and cover baking tray with parchment paper.

Divide pastry in thirds, roll them out successively on a lightly floured working place and cut out Easter eggs with a cookie cutter. Cut an additional hole into half the cookies. It’s best to do it with a shot glass directly on the baking tray because otherwise this half will lose its shape when moved from the working place. Put into the preheated oven and bake for 15-20 minutes until lightly brown. Remove from the oven and let cool on a rack. Then spread 1 tsp of lemon curd on the entire egg halves and dust the others with powdered sugar. Put both parts together then. You can keep them in an airtight container for 2-3 days. If you want to eat them lateron, then just store them blankly and fill them with lemon curd 1-2 hours before serving them.


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