Lemon Easter Cookies

Lemon Easter Cookies
March 28, 2017 Kimberlie

Lemon Easter Cookies

Lemon Easter Cookies, The Finer Cookie.

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.
  • Makes 36 sandwich cookies

    Sugar Cookie Ingredients

  • 3 cups (13.2 ounces/375 grams) bleached all purpose flour
  • 1.5 teaspoons baking powder
  • 1/2 teaspoon Salt
  • 1 egg room temperature
  • 1 cup (2 sticks/8 ounces/227grams) unsalted butter room temperature
  • 1 teaspoon vanilla
  • 1 cup (7 ounces/198grams) 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
  • 1/2 cup (3.5 ounces/99 grams) granulated white sugar
  • 1/3 cup (108 grams) fresh lemon juice juice of 1-2 lemons
  • 10 tablespoons (5 ounces/140 grams) butter, unsalted room temperature
  • zest of two lemons

Mise en Place the Lemon Curd Filling

  • Soften silver leaf gelatin in cold water for about 10 minutes.
    homemade lemon marshmallow easter eggs the finer cookie

    Softened gelatine.

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

    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.
    lemon easter cookies the finer cookie

    Zest the lemons for a more intense lemon flavour.

  • Measure the butter and set aside.
  • Set out your candy thermometer.

Make the Lemon Curd

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

    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 170ªF to 175ºF. 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.
    lemon easter cookies the finer cookie

    Add softened sheets of gelatine to the cooked lemon curd.

  • Add the butter and melt slowly.
    lemon easter cookies the finer cookie

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

  • Strain the lemon curd through a fine mesh strainer.
    lemon easter cookies the finer cookie

    Always strain the lemon curd for the smoothest texture.

  • Add the lemon zest and stir.
    lemon easter cookies the finer cookie

    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.
    sombrero cookies the finer cookie

    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.
    sombrero cookies the finer cookie

    The cookie dough gathered and ready to roll.

Roll and Cut the Cookies

  • Preheat the oven to 350ºF.
  • Roll the dough to ⅛ 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.
    lemon easter cookies the finer cookie

    Cut the egg shapes and the egg yolk.

  • lemon easter cookies the finer cookie

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

  • lemon easter cookies the finer cookie

    I noticed a random happy face.

  • Place the cut cookies on the prepared tray.
    lemon easter cookies the finer cookie

    Cut out cookies on the tray ready to bake.

Bake the Cookies

  • Bake the cookies in a 350ºF 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.
    lemon easter cookies the finer cookie

    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.
    lemon easter cookies the finer cookie

    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.
    lemon easter cookies the finer cookie

    Finished Lemon Easter Cookies.

  • lemon easter cookies the finer cookie

    Lemon Easter Cookies, The Finer Cookie.

1 Comment

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

Leave a reply

Your email address will not be published. Required fields are marked *

*

Sweeten Up Your Inbox

Sign up for our FREE Newsletter!
Receive our FREE E-Book
10 of the Most Popular Finer Cookie Recipes
SIGN UP FREE