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Delicate, fruity, refreshing and so aromatic are these lemon Easter cookies. They look like a fried egg and are an eye-catcher on the Easter table. Here I show you how to make these delicious cookies. The recipe for this is very simple, and the cookies for Easter are thus quickly ready. A detailed recipe with exact quantities and step-by-step instructions for the Easter cookies “fried egg” you can find here below.
Lemon cookies “fried egg” made from shortbread?
These Easter egg cookies are made from sable dough – a French variation of shortbread – with almonds. It is also known as sand dough. The sable dough tastes even more crumbly than ordinary shortbread and sweet-melting.
This makes these Easter cookies so tender that they practically melt in your mouth. Sable dough is made with lots of butter. Eggs are used as the only liquid source.
The recipe for the dough is pretty simple, so I’m sure anyone can make it. The sable dough is also perfect for other cookies or tartlets. For example, you can add cocoa powder to it if you ever want to make chocolate chip cookies.
In any case, if you love ordinary shortbread cookies, you’re guaranteed to be even more excited about the “fried egg” cookies.
What else are these Easter cookies made of?
Besides the shortbread, the Easter cookies are also made of delicious lemon curd, with which they are filled. It is a kind of lemon pudding, tastes sweet and sour, creamy and is very aromatic.
Besides, the lemon cookies “fried egg” are sprinkled with powdered sugar. And that’s it.
How to make the world’s best Easter cookies
Melt-in-your-mouth sable dough with almonds and refreshing lemon cream make an unforgettable flavor combination that surely no one can resist. As delicious as these Easter cookies taste, you could argue that they are the best cookies in the world. Just give them a try!
Cookies “fried egg” – an eye-catcher on the dining table
The Easter egg cookies are guaranteed to create a buzz on your Easter table not only in terms of taste, but also on the outside, as pretty as they look. On the one hand, they are too good to bite into and on the other hand, they simply look good enough to eat. You make your loved ones a great joy when you make the cookies for Easter.
Easter cookies to cut out
To make these Easter cookies, you need an egg cookie cutter. The cookies look like fried eggs, and for that you need to cut out egg-shaped figures from the dough.
If you don’t have such a mold at home, you can order it online.
By the way, it’s also a lot of fun to make the cookies with kids.
These Easter cookies with lemon taste
- very crumbly,
- tender,
- sandy,
- crispy,
- fruity,
- refreshing,
- creamy
- and so incredibly delicious.
They are
- made from French sable dough,
- with refreshing lemon cream,
- aromatic,
- easy to make from common ingredients,
- in the form of Easter eggs or fried eggs,
- perfect for Easter.
How to make Easter cookies: tips and tricks
- It is very important to chill the dough for 1 – 2 hours, because this way it gets its right consistency and tastes really crumbly and sandy in the end. You can also prepare the dough the day before and chill it overnight.
- Use a pastry scraper to chop cold butter into flour, this way you don’t transfer the heat of your hands to the dough, so the butter doesn’t melt as quickly, and the dough tastes very crumbly when baked.
- The chopped butter and flour mixture should look like fine sand and not contain large crumbs of dough.
- You can use the sable dough to make other cookies, such as Christmas cookies. It is also ideal for tartlets with fruit.
- To cut out the cookies, you need an egg cookie cutter, which you can order online.
- The dough scraps left over from cutting out the cookies should not be thrown away. You can shape them into any cookies you want and bake them with them, because the cookies made from this dough taste delicious even without lemon curd.
- For the lemon curd, be sure to use freshly squeezed lemon juice so that your cookies end up really flavorful and refreshing.
- The lemon mixture for the custard must have a homogeneous consistency without lumps (from the cornstarch, among other things) before cooking.
- Turmeric powder in the lemon curd serves only a striking yellow color. You can leave it out if you like.
- For the lemon curd, you should use organic lemons.
Did you make the Easter cookies according to this recipe? I look forward to your result, your star rating and your comment on the Easter cookie recipe below, how you have succeeded and tasted the “fried egg” cookies.
More Easter recipes? Try also:
- Easter bread wreath with marzipan & almonds – simple recipe
- How to make kulich: classic recipe for sweet Russian Easter bread
Easter cookies "fried egg" / lemon Easter cookies
Equipment
- Egg cookie cutter
Ingredients
for the dough
- 100 g butter (cold)
- 1 egg
- 70 g powdered sugar
- 25 g ground almonds
- 1/3 tsp cinnamon
- 1 pinch of nutmeg
- 1 pinch of salt
- 200 g flour
for the lemon curd
- 150 ml freshly squeezed lemon juice
- zest of 2 organic lemons
- 120 g butter
- 150 g sugar
- 2 eggs
- 10 g cornstarch
- 1/2 tsp turmeric powder
for dusting
- powdered sugar
Instructions
Preparation of the lemon cure
- Mix eggs and sugar in a saucepan.
- Add cornstarch and mix until homogeneous without lumps.
- Add lemon juice and lemon zest, stir and cook, stirring constantly, for about 1 minute until the mixture thickens and takes on a pudding-like consistency.
- Take the lemon mixture off the heat, immediately add butter and stir it until the butter melts and the cream becomes homogeneous.
- Divide the lemon curd into two equal portions, add turmeric powder to one of the portions and stir. Let the two portions cool and refrigerate for 1 - 2 hours.
Preparation of the dough
- Mix flour, ground almonds, powdered sugar, cinnamon, nutmeg and salt.
- Add cold butter cut into small pieces and chop it finely. (Be sure to follow the tips and tricks for making the dough here at the top of the post for this).
- Add egg and knead it into a very soft dough. Cover the dough and chill for 1 - 2 hours.
- Roll out the dough to about 0.3 - 0.4 cm thick and cut out "eggs" with an egg cutter. Cut out a small circle at the bottom of half of the eggs. Spread the cookies on a baking tray lined with baking paper and chill for 15 minutes.
- Then bake the Easter cookies in a preheated oven at 180 °C for about 10 minutes and let them cool.
Preparation of the lemon Easter cookies
- Dust the cookies with a hole generously with powdered sugar and apply the lemon curd without turmeric powder to the cookies without a hole.
- Place one cookie with a hole on top of one cookie without a hole, and fill the hole in each cookie with the lemon curd that contains turmeric powder.
Notes
- Be sure to chill the shortbread for 1 - 2 hours so that the lemon Easter cookies taste crumbly and sandy.
- Chop butter into flour not too long with your hands so as not to melt it.
- The chopped butter-flour mixture should look like fine sand without large crumbs of dough.
- Use only freshly squeezed lemon juice for the lemon curd.
- Note the detailed tips and tricks for making Easter cookies "fried egg" above in the post.