March 28, 2017
On a shiny Spring morning, while munching on Lemon Easter Cookies, I thought: if I were a bird, I'd be an Albatros; if I were a wild animal, I'd be an Elephant; if I lived in the ocean, I'd be a Minke Whale; if I were a fruit, I'd be a tart and juicy lemon. Lemons, sometimes sweet, always bold, with their rumpled skin and pucker appeal, deserve top billing in this Easter cookie. Canaries flutter in envy for the yellow hue of lemon curd rising up into the yolk hole. Egg your family and friends on by offering Lemon Easter Cookies. These crispy sandwiches will resurrect your hope that indulgence need not be a sin.
This post was inspired by Marc at Bake to the Roots, who uses cheese curd in his cookie recipe. For my Lemon Easter Cookies, I chose a traditional sugar cookie. Check out Marc's post. It's quite good.
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Makes 36 sandwich cookies
Grams
Ounces
Volume
Softened sheet gelatine.
Gelatine blooming in the cup.
Zest the lemons for a more intense lemon flavour.
Pour lemon juice into the sugar and eggs.
Add softened sheets of gelatine to the cooked lemon curd.
Melt butter chunks to the lemon curd in the final stage.
Always strain the lemon curd for the smoothest texture.
Add lemon zest to the puckery lemon curd to complete the lemon flavour.
Rough cookie dough.
The cookie dough gathered and ready to roll.
Cut the egg shapes and the egg yolk.
Cut out the egg shapes with the yolk holes before baking.
I noticed a random happy face.
Cut out cookies on the tray ready to bake.
The cookies baked to a light brown.
Pipe in the yolk gives an extra flair.
Finished Lemon Easter Cookies.
1 Comments
Makes 36 sandwich cookies
Softened sheet gelatine.
Gelatine blooming in the cup.
Zest the lemons for a more intense lemon flavour.
Pour lemon juice into the sugar and eggs.
Add softened sheets of gelatine to the cooked lemon curd.
Melt butter chunks to the lemon curd in the final stage.
Always strain the lemon curd for the smoothest texture.
Add lemon zest to the puckery lemon curd to complete the lemon flavour.
Rough cookie dough.
The cookie dough gathered and ready to roll.
Cut the egg shapes and the egg yolk.
Cut out the egg shapes with the yolk holes before baking.
I noticed a random happy face.
Cut out cookies on the tray ready to bake.
The cookies baked to a light brown.
Pipe in the yolk gives an extra flair.
Finished Lemon Easter Cookies.
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Evelyne CulturEatz 2017-04-06