This Easter, remember to whip up some scrumptious egg-shaped filled cookies, perfect for children and adults alike.
Egg-shaped Lemon Curd Cookies
Perfect sweat Easter snack for kids and adults alike.
Servings 27 pieces
Ingredients
For the filling:
- 2 lemons zest and juice
- 100 g sugar
- 50 g butter frozen
- 2 medium eggs
For the cookies:
- 540 g all purpose flour
- 340 g butter at room temperature
- 2 medium eggs
- 2 tbsp powdered sugar
- 2 tbsp baking powder
For serving:
- Powdered sugar
Instructions
For the lemon curd filling:
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Place a deep saucepan over low heat, add the sugar, eggs, lemon zest and juice, and stir constantly with a spoon.
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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.
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Repeat the same process until the mixture starts to thicken.
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As soon as it thickens, remove the saucepan from the heat, add the butter, and stir until it melts completely.
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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:
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In a mixer bowl, place the butter and powdered sugar and beat on medium speed until the butter is fluffy.
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Pour in the flour and baking powder and knead again until the mixture is homogenized.
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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) .
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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.
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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.
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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.
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Follow the same process for the remaining cookies and serve with powdered sugar.
Notes
Chef’s tip: Allow the cookies to cool well before filling them to prevent them from softening too much.
Related: Koulourakia – Greek Easter Cookies
Related: Fogatsa (Sweet Easter Bread from Corfu)
Related: Italian Easter Egg Cookie with Eggs
Related: Greek Easter Bunny Bread
Related: Easter Chick & Bunny Cupcakes
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