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Lemon Curried Egg Cookies Recipe

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4.3 from 69 reviews

Delightful and tender egg-shaped cookies filled with zesty lemon curd, perfect for a springtime treat or any occasion. These buttery cookies are cut with egg and circle cutters, baked to a subtle golden perfection, then sandwiched with tangy lemon curd and dusted with powdered sugar for an elegant finish.

Ingredients

Cookie Dough

  • 1 cup (226 g) unsalted butter, softened
  • ¾ cup (95 g) powdered sugar plus additional for decorating
  • 1 teaspoon vanilla extract
  • 2 cups (250 g) all-purpose flour
  • 2 Tablespoons cornstarch
  • ½ teaspoon table salt

Filling

  • ½ cup (120 ml) lemon curd

Instructions

  1. Make the dough: Place softened butter in a large mixing bowl and beat with an electric mixer until smooth and creamy. Gradually add powdered sugar and mix until fully absorbed and mixture is smooth. Stir in the vanilla extract until combined. In a separate medium bowl, whisk together the all-purpose flour, cornstarch, and table salt until evenly blended. Slowly add the flour mixture to the butter mixture on low speed until a smooth dough forms. Shape the dough into a disk, wrap tightly with plastic wrap, and refrigerate for at least 60 minutes to chill and firm up.
  2. Preheat oven and prepare baking sheets: When ready to bake, preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Set aside.
  3. Roll and cut out cookies: Remove chilled dough and place it on a lightly floured surface. Using a rolling pin, roll the dough to a thickness between 1/8″ to 1/4″ (about 0.5 cm). Use the 2-inch egg-shaped cookie cutter to cut out as many egg cookies as possible. Gather the scraps and re-roll as needed. Then use the 1-inch circle cookie cutter to carefully cut a circular hole centered near the bottom half of half the egg cookies. Collect the circle cutouts and re-roll to create additional cookies.
  4. Arrange and bake: Transfer cookies to prepared baking sheets, spacing them at least 2 inches apart. Bake the cookies without cutouts on one baking sheet and the cookies with cutouts on another for even baking. Bake on the center rack for 8-10 minutes until cookie edges just turn a light golden brown. Remove and allow cookies to cool completely.
  5. Decorate and assemble: Once cooled, dust the cookies with cutouts generously with powdered sugar using a fine sieve or sifter. Take a whole egg cookie and invert it to expose the bottom. Place about a teaspoon of lemon curd in the center. Gently place a sugared cookie with a cutout over the lemon curd, aligning edges carefully and pressing lightly to adhere. Repeat for all cookies to create delicate lemon curd-filled sandwich cookies.

Notes

  • Lemon curd: Store-bought or homemade lemon curd may be used. Homemade adds fresher flavor, and leftovers can be stored for snacking. A half batch of curd will suffice for this recipe with some extra leftover.
  • Chilling: Dough needs at least 1 hour to chill before rolling, but can be refrigerated up to 4 days if tightly wrapped. If chilled longer, allow about 15-20 minutes at room temperature before rolling to prevent cracking.
  • Storing: Cookies can be kept at room temperature for several hours. For longer storage, place in an airtight container in the refrigerator for up to 5 days to maintain freshness and lemon curd integrity.

Find it online: https://flavorspath.com/lemon-curried-egg-cookies-recipe/