Lemon Easter Cookies

 

March 28, 2017

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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.

The Finer Cookie is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for websites to earn advertising fees by advertising and linking to amazon.com. This post contains affiliate links, which means The Finer Cookie will receive a small commission if you make a purchase using this link. This modest income helps support the website.

Ingredients

Makes 36 sandwich cookies

Print Recipe

Grams

Ounces

Volume

SUGAR COOKIE INGREDIENTS

  • 375 grams bleached all purpose flour
  • 1.5 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 egg room temperature
  • 227grams unsalted butter room temperature
  • 1 teaspoon vanilla
  • 198 grams sugar

LEMON CURD FILLING

  • 3/4 sheet (2 grams) silver leaf gelatin or 1 1/2 teaspoon powdered gelatine
  • 2 (100 grams) eggs
  • 1 (18 grams) egg yolk
  • 99 grams granulated white sugar
  • 108 grams fresh lemon juice juice of 1-2 lemons
  • 140 grams butter, unsalted room temperature
  • zest of two lemons

SUGAR COOKIE INGREDIENTS

  • 13.2 ounces bleached all purpose flour
  • 1.5 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 egg room temperature
  • 8 ounces unsalted butter room temperature
  • 1 teaspoon vanilla
  • 7 ounces sugar

LEMON CURD FILLING

  • 3/4 sheet silver leaf gelatin or 1 1/2 teaspoon powdered gelatine
  • 2 (3.5 ounces) eggs
  • 1 egg yolk
  • 3.5 ounces granulated white sugar
  • 3.8 ounces fresh lemon juice juice of 1-2 lemons
  • 5 ounces butter, unsalted room temperature
  • zest of two lemons

SUGAR COOKIE INGREDIENTS

  • 3 cups bleached all purpose flour
  • 1.5 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 egg room temperature
  • 1 cup (2 sticks unsalted butter room temperature
  • 1 teaspoon vanilla
  • 1 cup sugar

LEMON CURD FILLING

  • 3/4 sheet silver leaf gelatin or 1 1/2 teaspoon powdered gelatine
  • 2 eggs
  • 1 egg yolk
  • 1/2 cup granulated white sugar
  • 1/3 cup fresh lemon juice juice of 1-2 lemons
  • 10 tablespoons butter, unsalted room temperature
  • zest of two lemons

Instructions

Mise en Place the Lemon Curd Filling

Softened sheet gelatine.
Softened sheet gelatine.

  • Alternately, sprinkle the powdered gelatine over 1 tablespoon cold water. Let it bloom for about 10 minutes.

Gelatine blooming in the cup.
Gelatine blooming in the cup.

  • Crack the eggs and egg yolk into a small bowl. Keep the eggs and sugar separate until your ready to make the lemon curd. The minute you combine the eggs and sugar, the egg will begin to coagulate and reduce its thickening properties. Read more about handling eggs. Visit The Finer Cookie's post on How to Separate Eggs.
  • Measure the sugar into a small saucepan and set aside.
  • First zest the lemons with a microplaner, then juice them. Set aside the zest and juice separately. For a complete discussion on zesting citrus, see The Finer Cookie's post How to Zest Citrus.

Zest the lemons for a more intense lemon flavour.
Zest the lemons for a more intense lemon flavour.

Make the Lemon Curd

  • Whisk together the egg and sugar until completely homogenous.
  • Slowly pour the lemon juice into the sugar and egg mixture.

Pour lemon juice into the sugar and eggs.
Pour lemon juice into the sugar and eggs.

  • Set it over medium heat, stirring constantly with a flat edge spatula. The idea is to keep all the ingredients suspended and keep them from settling on the bottom of the pan. This will cause your curd to have lumps.
  • Stir until the mixture thickens and reaches 170F to 175F. The egg will be thoroughly cooked through at this temperature. In the absence of a thermometer, the curd will become very thick and will leave a path on the spatula.
  • Drop in the sheet of softened gelatine. Alternately, scoop in the bloomed powdered gelatine. Stir until completely melted.

Add softened sheets of gelatine to the cooked lemon curd.
Add softened sheets of gelatine to the cooked lemon curd.

  • Add the butter and melt slowly.

Melt butter chunks to the lemon curd in the final stage.
Melt butter chunks to the lemon curd in the final stage.

  • Strain the lemon curd through a fine mesh strainer.

Always strain the lemon curd for the smoothest texture.
Always strain the lemon curd for the smoothest texture.

  • Add the lemon zest and stir.

Add lemon zest to the puckery lemon curd to complete the lemon flavour.
Add lemon zest to the puckery lemon curd to complete the lemon flavour.

  • Let cool to room temperature. Ideally let it sit in the fridge for about an hour. This will help you get a better consistency.

Mise en Place the Cookie Dough

Assemble the Cookie Dough

  • Cream the butter and sugar until very light and fluffy.
  • Add the egg and vanilla and beat until well incorporated and very smooth.
  • Add the dry ingredients and mix just until incorporated.

Rough cookie dough.
Rough cookie dough.

  • Gather the dough and divide in half and wrap one half in plastic and refrigerate for at least one hour or overnight.

The cookie dough gathered and ready to roll.
The cookie dough gathered and ready to roll.

Roll and Cut the Cookies

  • Preheat the oven to 350F.
  • Roll the dough to ?…? inch thickness. The dough will be soft but hardly sticky. Dust with the smallest amount of flour, just to relieve the stickiness if necessary.
  • Cut an equal number of oval cookies. On half the cut cookies, use the pastry tip to cut the egg yolks just off center. You want the cookie sandwiches to look like an egg and egg yolk.

Cut the egg shapes and the egg yolk.
Cut the egg shapes and the egg yolk.

Cut out the egg shapes with the yolk holes before baking.
Cut out the egg shapes with the yolk holes before baking.

I noticed a random happy face.
I noticed a random happy face.

  • Place the cut cookies on the prepared tray.

Cut out cookies on the tray ready to bake.
Cut out cookies on the tray ready to bake.

Bake the Cookies at 350F for 7-10 minutes

  • Bake the cookies in a 350F oven for about 7-10 minutes. If you're baking two trays at a time, watch the top tray carefully and rotate them to avoid browning. Cookies that are too brown won't be as attractive.

The cookies baked to a light brown.
The cookies baked to a light brown.

Fill the Cookies

  • Separate the baked bottom cookies from the top cookies.
  • Fit asmall piping bag with a 1/4 inch pastry tip.
  • Fill the bag half way with lemon curd filing.
  • Pipe lemon curd around the perimeter of the cookie bottom.
  • Gently lay the top cookie over the filling.
  • Pipe lemon curd into the hole of the top cookie.

Pipe in the yolk gives an extra flair.
Pipe in the yolk gives an extra flair.

  • Best served the same day. Over the course of a week, the filling will soften the cookie.

Finished Lemon Easter Cookies.
Finished Lemon Easter Cookies.

TAGS:  lemon   sugar cookies   easter       LABELS: Cut Outs  Easter  Citrus 

Comments

1 Comments

Evelyne CulturEatz   2017-04-06

These are so adorable and love lemon sweets at this time of year!

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Lemon Easter Cookies

Makes 36 sandwich cookies

Ingredients
Instructions

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