Epicure Recipes

Lemon Curd Easter Egg Cookies

DessertLow-sodiumEasterSugar ConsciousOnion-freeVegetarianGluten-freeSheet PanAppetizers & Small BitesDessertsGarlic-free

35 min

15 cookies

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Whip up these gluten-free cookies for a sunny spin on spring treats! Ideal for Easter gatherings, these cookies, made with just a few ingredients, are like bites of sunshine. The lemon curd filling acts as the adorable “egg yolk”—check out our recipe tip about adding it to the cookies after baking for an extra burst of lemony goodness. And, to really make them pop, grab a piping bag instead of spooning the curd in. These cookies are best enjoyed at home since they can get a bit sticky on the go—if you’re set on traveling with them, bake them as directed, with the lemon curd already added.

Ingredients

  • 1 pkg Shortbread Cookie Mix
  • 1⁄2 cup unsalted butter, softened
  • 1 tbsp water
  • 1⁄3 cup prepared Luscious Lemon Curd, chilled
  • 3 eggs
  • 1 pkg Luscious Lemon Curd Mix
  • 1⁄2 cup water
  • 1 tbsp butter, optional

Preparation

  1. Preheat oven to 375°F. Line Sheet Pan with Sheet Pan Liner.
  2. Using a stand mixer (with paddle attachment) or hand mixer, on medium speed, beat mix with butter and water for 2–3 min or until a soft, uniform dough forms.
  3. Roll dough into 15 balls, about one heaping tbsp each. Using your hands, flatten and form each ball into an egg shape. Arrange on pan, spacing 1" apart. Using your thumb, or the back of a small spoon, make a small indent at the bottom of the cookie. To help them keep their shape, hold the sides of the cookie, and press any cracks that form on the edges back into place. Chill in fridge 5 min.
  4. Fill each indent with lemon curd, about 1 tsp per cookie.
  5. Bake 14–16 min or until edges are light golden. Let cool on pan completely before removing.
  6. Using a sifter or a fine mesh strainer, dust with icing sugar, if desired.

Epicure Products Used

Nutritional Information

Per serving(1 cookie): Calories 120, Fat 7 g (Saturated 4 g, 0.3 0 g), Cholesterol 25 mg, Sodium 35 mg, Carbohydrate 14 g (Fiber 1 g, Sugars 5 g), Protein 1 g.

Tips

For a brighter lemon flavour, add lemon curd after the cookies have baked. After making indents, bake as directed. Once baked, remove from oven and re-indent each cookie (they will have puffed up). Cool completely, dust with icing sugar (if desired) and fill indents with lemon curd.