Easter cookies with lemon curd, icing and lemon cream
at Easter are a super tasty alternative to yeast pastries. These shortcrust pastry cookies are made with lemon curd instead of icing. Lemon Curd taste good with Easter brunch, but are also great with afternoon coffee during Easter.
- 120 g butter, soft
- 1 pinch salt
- 1 tbsp sugar
- 70 g cornstarch
- 150 g flour
- 1/2 lemon
- 2 egg yolks
- 60-80 g lemon curd, for the filling
- Knead the butter at room temperature with the grated lemon zest, flour, cornstarch, sugar, pinch of salt and egg yolk to form a shortcrust pastry.
- Put the dough in the fridge for 20 minutes.
- Roll out the dough and use cookie cutters, eg Easter eggs, chicks or cut out the rabbit.
- Cut out a small circle in the middle of half of the cookies for the filling.
- Bake the cookies at 180° for approx. 10-12 minutes.
- Let the Easter cookies cool down.
Assemble with the lemon curd
- Grip the underside of the cookies with lemon curd, put on the top with the hole and put a little more lemon curd in the hole.
- Let the Easter cookies dry a little and serve with Easter brunch or afternoon coffee.
After baking, let the cookies cool down before putting them together, otherwise they will break. Instead of the lemon curd, the lemon cookies can also be filled with apricot jam.
- food processor
- easter cutters