July 9, 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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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.