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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.
Course Dessert
Prep Time 20 minutes
Cook Time 20 minutes
Cooling time 2 hours 15 minutes
Servings 7 cookies


  • Egg cookie cutter


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


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.


  • 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.