Spring has sprung here in New Orleans as evidenced by the number of weeds that emerged overnight in my backyard. This time of year has my fickle green thumb ready to tuck colorful annuals into pots and lovingly care for them until the summer months hit and the heat kills us all. I think I’m going to calm my fickle green thumb and stick to indoor crafting this year, but I’m tempted to keep the backyard grass tall and the flowering weeds blooming to hide Easter eggs. Should we make adult Easter egg hunts a thing this year? I’m tempted to say HECK YES.
In the spirit of spring, my unruly garden, and the fact that Easter is around the corner I bring you Lemon Curd Easter Egg Cookies. An Easter cookie, lemon cookie inspired by these spring days when we should all be tucked in the grass and thriving.
Here’s what you’ll need to bring these sweet gems together.
Here’s what you’ll need to make these easy egg-inspired Easter cookies:
• one batch of sugar cookie dough baked into egg shapes. I used a 4-inch (top to bottom) egg-shaped cookie cutter, and a 1-inch egg-shaped cookie cutter to cut a peek-a-boo window in half of the cookies.
• one batch of homemade lemon curd. Now… I love homemade lemon curd because it’s actually much easier than it seems to whip together and the flavor is bright with fresh lemon. I do find that a good flat whisk and fine mesh strainer help to whip the curd smooth and strain out any accidentally overcooked egg bits. An easier option is to buy a jar of lemon curd from the grocery and hey – I fully support you! Whatever gets you to these cookies is what I want for you.
• a batch of lemon poppy seed buttercream that we’ll use to trace around our sandwich cookies to hold spoonfuls of fresh lemon curd. If you’re feeling ambitious enough to make these cookies but not ambitious enough to make a third component to this baking project, you can skip the buttercream and simply fill the cookies with lemon curd. Be warned, the curd may squeeze out when you chomp down on the cookie – the buttercream is extra effort but keeps everything contained.
Sandwich the filled cookie and dollop each top with a spoonful of lemon curd to make an egg yolk.
Just before serving, dust with powdered sugar. A loving amount of effort makes the sweetest spring-inspired cookies.
Find the full recipe below and comment with any questions! Happy baking, friends! xoPrint
A festive spring cookie! Fresh lemon curd and lemon poppyseed buttercream inside crisp sugar cookies.
For the dough:
- 3 cups (380 grams) all-purpose flour
- 1 ½ teaspoons baking soda
- ½ teaspoon baking powder
- ¾ teaspoon kosher salt
- ¾ cup vegetable shortening
- ¼ cup (4 tablespoons) unsalted butter, softened to room temperature
- 1 cup (200 grams) granulated sugar
- 1 large egg
- 2 tablespoons whole milk
- 2 teaspoon vanilla extract
For the curd:
- ½ cup fresh lemon juice (from about 3 lemons)
- 2 teaspoon finely grated lemon zest
- ½ cup (100 grams) granulated sugar
- 3 large eggs
- 6 tablespoons unsalted butter, cut into cubes
For the buttercream:
- 1 cup (16 tablespoons) unsalted butter, softened to room temperature
- 2 cups powdered sugar
- Pinch of salt
- 1/2 teaspoon finely grated lemon zest
- 1–2 tablespoons milk, warm
- 3/4 teaspoon poppy seeds
- To make the cookies, in a medium bowl whisk together flour, baking soda, and salt.
- In the bowl of a stand mixer fitted with a paddle attachment, cream together shortening and butter until well combined. Scrape down the sides of the bowl, add the sugar and beat on medium speed until pale and fluffy, 3 to 5 minutes.
- Add the egg, milk, and vanilla extract and beat until combined. Stop the mixer. Add the dry ingredients and beat on low until a dough forms. Scrape down the sides of the bowl to ensure no dry pockets are hidden at the bottom of the bowl. Wrap and refrigerate dough for 30 minutes.
- Place a rack in the upper third of the oven and preheat oven to 350 degrees F.
- Roll half of the dough between two lightly floured pieces of parchment paper or on a lightly floured counter to a thick ¼-inch thickness of just under 1/2-inch thickness. Cut with a 3 to 4-inch egg cookie cutter and place on a parchment lined baking sheet. Use a 1-inch round or egg-shaped cookie cutter to cut yolk holes out of half of the egg cookies. This will be our top cookie. Bake for 8 to 10 minutes until just golden around the edges. Allow to cool completely before filling.
- To make the lemon curd, whisk together juice, zest, sugar, and eggs in a 2-quart heavy saucepan. Stir in butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of a whisk and first bubble appears on surface, about 6 minutes.
- Strain lemon curd through a fine mesh strainer and transfer lemon curd to a bowl and chill, its surface covered with plastic wrap, until cold, at least 1 hour. The curd will thicken as it cools.
- To make the buttercream, in a medium bowl with an electric hand mixer, beat butter until well softened around the bowl. Add powdered sugar, salt, and lemon zest and beat on low speed. Add 1 tablespoon warm milk and whip to combine. Beat in poppy seeds. Transfer frosting to a freezer ziplock bag with the corner tip cut off or a piping bag with a medium round tip. Leave buttercream at room temperature until ready to pipe.
- To assemble the cookies, flip each whole egg cookie so the bottom is facing up. Pipe buttercream frosting around the edge. Spoon 2-3 teaspoons of lemon curd into the center of the cookie. Top with a cookie with a hole, press gently to sandwich and spoon a teaspoon of lemon curd into the cookie hole. Store in the refrigerator and dust with powdered sugar before serving. Cookies will last up to 3 days in the refrigerator.