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How to make Easter cookies “fried egg”: recipe with lemon curd

How to make Easter cookies "fried egg": recipe with lemon curd

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Delicate, fruity, refreshing and so aromatic are these lemon Easter cookies. They look like a fried egg and are an eye-catcher on the Easter table. Here I show you how to make these delicious cookies. The recipe for this is very simple, and the cookies for Easter are thus quickly ready. A detailed recipe with exact quantities and step-by-step instructions for the Easter cookies “fried egg” you can find here below.

Lemon cookies “fried egg” made from shortbread?

These Easter egg cookies are made from sable dough – a French variation of shortbread – with almonds. It is also known as sand dough. The sable dough tastes even more crumbly than ordinary shortbread and sweet-melting. This makes these Easter cookies so tender that they practically melt in your mouth. Sable dough is made with lots of butter. Eggs are used as the only liquid source. The recipe for the dough is pretty simple, so I’m sure anyone can make it. The sable dough is also perfect for other cookies or tartlets. For example, you can add cocoa powder to it if you ever want to make chocolate chip cookies. In any case, if you love ordinary shortbread cookies, you’re guaranteed to be even more excited about the “fried egg” cookies.

Lemon cookies from shortcrust pastry

What else are these Easter cookies made of?

Besides the shortbread, the Easter cookies are also made of delicious lemon curd, with which they are filled. It is a kind of lemon pudding, tastes sweet and sour, creamy and is very aromatic. Besides, the lemon cookies “fried egg” are sprinkled with powdered sugar. And that’s it.

How to make the world’s best Easter cookies

Melt-in-your-mouth sable dough with almonds and refreshing lemon cream make an unforgettable flavor combination that surely no one can resist. As delicious as these Easter cookies taste, you could argue that they are the best cookies in the world. Just give them a try!

Cookies “fried egg” – an eye-catcher on the dining table

The Easter egg cookies are guaranteed to create a buzz on your Easter table not only in terms of taste, but also on the outside, as pretty as they look. On the one hand, they are too good to bite into and on the other hand, they simply look good enough to eat. You make your loved ones a great joy when you make the cookies for Easter.

How to make Easter cookies

Easter cookies to cut out

To make these Easter cookies, you need an egg cookie cutter. The cookies look like fried eggs, and for that you need to cut out egg-shaped figures from the dough. If you don’t have such a mold at home, you can order it online. By the way, it’s also a lot of fun to make the cookies with kids.

Delicious lemon Easter cookies – simple recipe

Apart from the fact that these Easter cookies are very tasty and look so pretty, they are also easy to make. To make them, first cook the lemon curd, which – similar to homemade pudding – is pretty easy to prepare. While the lemon curd cools, bake the cookies. To do this, knead the shortbread (the French sable dough), roll it out, and use an egg cookie cutter to cut out the Easter egg cookies. For half of them, make round holes in the bottom part of the “egg”. After baking, coat the Easter egg cookies without the hole with the lemon curd, dust the ones with the hole with powdered sugar, and place the cookies with the hole on top of the cookies without the hole. The hole is then filled with the remaining lemon curd. The lemon Easter cookies are ready to be served.

These Easter cookies with lemon taste

  • very crumbly,
  • tender,
  • sandy,
  • crispy,
  • fruity,
  • refreshing,
  • creamy
  • and so incredibly delicious.

They are

  • made from French sable dough,
  • with refreshing lemon cream,
  • aromatic,
  • easy to make from common ingredients,
  • in the form of Easter eggs or fried eggs,
  • perfect for Easter.

Lemon Easter cookies recipe

How to make fried egg cookies: the recipe with lemon

The exact quantities and step-by-step instructions for making these delicious Easter cookies can be found below in the box recipe.

For the Easter cookie recipe you will need for the dough

  • cold butter,
  • egg,
  • powdered sugar,
  • flour,
  • some ground almonds,
  • a little cinnamon,
  • pinch of nutmeg
  • and pinch of salt.

For the lemon curd you need

  • freshly squeezed lemon juice,
  • lemon zest,
  • butter,
  • sugar,
  • eggs,
  • cornstarch.

And if you want your lemon curd to have a vibrant yellow color, you’ll need a small amount of turmeric powder.

You’ll also need some powdered sugar to dust the Easter cookies.

How to make Easter cookies: this is how it’s done

  1. For the lemon curd, mix eggs and sugar in a saucepan. Add cornstarch and whisk thoroughly. Add lemon juice and lemon zest and cook briefly, stirring constantly, to make the pudding. Then remove from heat, add butter and whisk until butter is melted. Divide the lemon curd into two portions, color one with turmeric powder and chill both for 1 – 2 hours. In that time, the lemon curd will become more solid.
  2. For the shortcrust, mix flour, ground almonds, powdered sugar, cinnamon, nutmeg and salt. Add cold butter and chop finely. Add egg and knead everything into a soft dough. Chill the dough for 1 – 2 hours.
  3. Roll out the dough thinly and cut out Easter egg cookies. Make round holes at the bottom of half of the cookies. Chill the Easter egg cookies for 15 minutes, then bake at 180 °C for about 10 minutes and let cool.
  4. Dust the cookies with the hole with powdered sugar. Stick two cookies each with and without the hole together with the lemon cream without turmeric powder, so that the cookie with the hole is on top. Then fill the holes with the colored lemon curd. Ready are the delicious Easter cookies “fried egg”.

Cookies recipe with lemon cream

How to make Easter cookies: tips and tricks

  • It is very important to chill the dough for 1 – 2 hours, because this way it gets its right consistency and tastes really crumbly and sandy in the end. You can also prepare the dough the day before and chill it overnight.
  • Use a pastry scraper to chop cold butter into flour, this way you don’t transfer the heat of your hands to the dough, so the butter doesn’t melt as quickly, and the dough tastes very crumbly when baked.
  • The chopped butter and flour mixture should look like fine sand and not contain large crumbs of dough.
  • You can use the sable dough to make other cookies, such as Christmas cookies. It is also ideal for tartlets with fruit.
  • To cut out the cookies, you need an egg cookie cutter, which you can order online.
  • The dough scraps left over from cutting out the cookies should not be thrown away. You can shape them into any cookies you want and bake them with them, because the cookies made from this dough taste delicious even without lemon curd.
  • For the lemon curd, be sure to use freshly squeezed lemon juice so that your cookies end up really flavorful and refreshing.
  • The lemon mixture for the custard must have a homogeneous consistency without lumps (from the cornstarch, among other things) before cooking.
  • Turmeric powder in the lemon curd serves only a striking yellow color. You can leave it out if you like.
  • For the lemon curd, you should use organic lemons.

Did you make the Easter cookies according to this recipe? I look forward to your result, your star rating and your comment on the Easter cookie recipe below, how you have succeeded and tasted the “fried egg” cookies.

More Easter recipes? Try also:

Easter cookies "fried egg" / lemon Easter cookies

Easter cookies "fried egg" / lemon Easter cookies

Delicate, fruity, refreshing and so aromatic are these lemon Easter cookies. They look like a fried egg and are an eye-catcher on the Easter table. Here I show you how to make these delicious Easter cookies. The recipe for this is very simple, and the cookies for Easter are thus quickly ready.
Prep Time 20 mins
Cook Time 20 mins
Cooling time 2 hrs 15 mins
Course Dessert
Servings 7 cookies

Equipment

  • Egg cookie cutter

Ingredients
  

for the dough

  • 100 g butter (cold)
  • 1 egg
  • 70 g powdered sugar
  • 25 g ground almonds
  • 1/3 tsp cinnamon
  • 1 pinch of nutmeg
  • 1 pinch of salt
  • 200 g flour

for the lemon curd

  • 150 ml freshly squeezed lemon juice
  • zest of 2 organic lemons
  • 120 g butter
  • 150 g sugar
  • 2 eggs
  • 10 g cornstarch
  • 1/2 tsp turmeric powder

for dusting

  • powdered sugar

Instructions
 

Preparation of the lemon cure

  • Mix eggs and sugar in a saucepan.
  • Add cornstarch and mix until homogeneous without lumps.
  • Add lemon juice and lemon zest, stir and cook, stirring constantly, for about 1 minute until the mixture thickens and takes on a pudding-like consistency.
  • Take the lemon mixture off the heat, immediately add butter and stir it until the butter melts and the cream becomes homogeneous.
  • Divide the lemon curd into two equal portions, add turmeric powder to one of the portions and stir. Let the two portions cool and refrigerate for 1 - 2 hours.

Preparation of the dough

  • Mix flour, ground almonds, powdered sugar, cinnamon, nutmeg and salt.
  • Add cold butter cut into small pieces and chop it finely. (Be sure to follow the tips and tricks for making the dough here at the top of the post for this).
  • Add egg and knead it into a very soft dough. Cover the dough and chill for 1 - 2 hours.
  • Roll out the dough to about 0.3 - 0.4 cm thick and cut out "eggs" with an egg cutter. Cut out a small circle at the bottom of half of the eggs. Spread the cookies on a baking tray lined with baking paper and chill for 15 minutes.
  • Then bake the Easter cookies in a preheated oven at 180 °C for about 10 minutes and let them cool.

Preparation of the lemon Easter cookies

  • Dust the cookies with a hole generously with powdered sugar and apply the lemon curd without turmeric powder to the cookies without a hole.
  • Place one cookie with a hole on top of one cookie without a hole, and fill the hole in each cookie with the lemon curd that contains turmeric powder.

Notes

  • Be sure to chill the shortbread for 1 - 2 hours so that the lemon Easter cookies taste crumbly and sandy.
  • Chop butter into flour not too long with your hands so as not to melt it.
  • The chopped butter-flour mixture should look like fine sand without large crumbs of dough.
  • Use only freshly squeezed lemon juice for the lemon curd.
  • Note the detailed tips and tricks for making Easter cookies "fried egg" above in the post.
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