The egg-shaped cookies are beautiful to look at, delicious, and surprisingly easy to make, perfect for Easter or to add a touch of spring to your days. Who said you need complicated desserts to impress at the table? Sometimes simple shapes, genuine ingredients, and a touch of creativity are enough to transform a snack or breakfast into a small festive moment. And these cookies are proof of that: a fragrant shortcrust pastry shell enclosing a delightful lemon cream, perfect not only for decorating the holiday table but also as a gift idea.
The recipe combines the simplicity of almond shortcrust pastry with the freshness of lemon cream. In fact, we prepare the shortcrust pastry with butter, sugar, almond flour, eggs, vanilla, flour, and baking powder and, after letting it rest in the fridge, we shape it into egg cookies using a special cutter. We bake the cookies at 356°F for 10-12 minutes and, once cooled, dust them with powdered sugar and fill them with a lemon cream made with butter, eggs, sugar, potato starch, lemon zest, and juice.
Making them will also be an opportunity to involve the little ones, thanks to the themed cutters that make the preparation moment truly playful. The beauty of this recipe is that besides being tasty, it is also creative and customizable: you can choose other creams like the classic vanilla, custard, or even homemade jam.
These fragrant and flavorful cookies, with their charming shape and creamy lemon curd reminiscent of an egg yolk, are ideal for Easter, spring brunch or simply for a moment of happiness with every bite.
They are beautiful to look at, but even more delicious to taste: the contrast between the delicate pastry and the creamy lemon heart is irresistible.
Ready to discover how to make them? Here is the step-by-step procedure to bring these delightful and tasty egg-shaped cookies to your table!
Discover also:
- Difficulty: Easy
- Cost: Very Economical
- Rest time: 1 Hour
- Preparation time: 30 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter, Spring
Ingredients for preparing Easter Egg Cookies with Lemon Cream
- 1 3/4 cups all-purpose flour
- 3/4 cup almond flour
- 2/3 cup brown sugar
- 1 egg
- 7 tbsp butter
- vanilla extract
- 1/2 tsp baking powder
- powdered sugar
- 2 lemons (zest and juice)
- 2 eggs
- 3 1/2 tbsp butter
- 1/4 cup sugar
- 1 tsp potato starch (or cornstarch)
Tools for preparing Easter Egg Cookies with Lemon Cream
- Bowl
- Spatula
- Cookie Cutter
- Baking Tray
- Parchment Paper
- Oven
- Saucepan
- Hand Whisk
How to prepare Ingredients for Easter Egg Cookies with Lemon Cream
Start by cutting the cold butter into cubes and placing it in a bowl with the brown sugar. Work it with a spatula until you get a smooth cream.
Add the egg, almond flour, and vanilla extract, continuing to mix until you obtain a uniform mixture.
Add the sifted flour with baking powder and knead quickly to form a homogeneous dough. Wrap the dough with plastic wrap and let it rest in the refrigerator for at least an hour.
Wash the lemons, grate the zest, and squeeze the juice. In a double boiler, melt the butter, then add the beaten eggs with the sugar.
In a small bowl, dissolve the starch in the lemon juice and add this mixture to the pot along with the zest.
Cook over low heat, stirring continuously, until the cream thickens. Remove from heat and cover with contact plastic wrap. Let it cool.
Take the dough from the refrigerator, roll it out on a lightly floured surface to a thickness of about 1/8 inch.
Using egg-shaped cutters, cut the cookies and, on half of them, make a round hole in the center (I recommend using a small cookie cutter or a bottle cap).
Place the cookies on a baking tray lined with parchment paper and bake in a preheated static oven at 356°F for about 10-12 minutes. Let them cool completely.Dust the perforated cookies with powdered sugar.
Fill the base of the whole cookies with a generous teaspoon of lemon curd and cover with the perforated cookie.
And here are your egg-shaped cookies, beautiful to look at and perfect to enjoy!
Storage
These cookies can be perfectly stored in a tin box or airtight container for 3-4 days, preferably in a cool, dry place. If filled, it’s better to consume them within 2 days to fully enjoy the freshness of the lemon curd.
Delicious Variants
Different Cream: If you like variety, you can also fill these cookies with apricot jam, custard, or chocolate ganache.
Alternative Dough: You can substitute almond flour with hazelnut or pistachio flour for an even more original taste.
Tips
Do not skip the resting step in the fridge: a well-chilled dough ensures perfectly shaped cookies.
When preparing lemon curd, do not heat too high: the cream tends to thicken suddenly, so always stir!
If you want a smoother lemon curd, you can strain it before cooling.
FAQ (Questions and Answers)
Can I prepare the lemon curd in advance?
Absolutely yes! You can store it in the fridge for 3-4 days in a well-sealed jar.
Can I freeze the dough?
Yes, the dough can be frozen. Just thaw it in the fridge a few hours before use.
