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Perfect Lemon Curd Filled Easter Egg Sugar Cookies

lemon curd filled Easter egg sugar cookies - featured image
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Bright, tangy lemon curd perfectly encased in tender, buttery sugar cookies shaped like Easter eggs. These cookies are quick, easy, and perfect for spring celebrations.

Ingredients

Scale
  • 2 ½ cups (312g) all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ¾ cup (170g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest (freshly grated)
  • For the Lemon Curd Filling:
  • 3 large egg yolks
  • ½ cup (100g) granulated sugar
  • ¼ cup (60ml) fresh lemon juice (about 2 lemons)
  • 2 tablespoons unsalted butter, cut into small pieces
  • 1 tablespoon lemon zest

Instructions

  1. Make the Lemon Curd: In a small saucepan, whisk together 3 egg yolks, ½ cup sugar, ¼ cup lemon juice, and lemon zest. Cook over medium-low heat, stirring constantly, until thickened and coats the back of a spoon (8-10 minutes). Remove from heat and stir in 2 tablespoons butter until smooth. Pour through a fine mesh sieve if desired. Cover with plastic wrap pressed on surface and chill at least 1 hour.
  2. Prepare the Cookie Dough: Whisk flour, baking powder, and salt in a medium bowl. In a large bowl, beat softened butter and sugar with an electric mixer until light and fluffy (3-4 minutes). Add egg, vanilla extract, and lemon zest; mix to combine. Gradually add dry ingredients and mix on low until just incorporated. Do not overmix.
  3. Chill the Dough: Shape dough into a disk, wrap tightly in plastic wrap, and chill in refrigerator at least 1 hour or overnight.
  4. Roll and Cut: Preheat oven to 350°F (175°C). Lightly flour surface and rolling pin. Roll dough to ¼ inch thickness. Use Easter egg cookie cutter to cut out even number of cookies. On half, cut smaller egg shape in center to create a window.
  5. Assemble Cookies: Place solid cookies on parchment-lined baking sheet. Spoon about 1 teaspoon chilled lemon curd onto each. Top with cut-out cookies and gently press edges to seal, avoiding overfilling.
  6. Bake: Bake 12-14 minutes until edges just start to turn golden and cookies are set but pale. Cool on baking sheet 5 minutes, then transfer to wire rack to cool completely.
  7. Decorate (Optional): Dust with powdered sugar or drizzle lemon glaze once cooled.

Notes

Chilling both the lemon curd and dough is essential to prevent spreading and leaking. Use an egg wash to help seal cookies if dough warms up. If lemon curd is too runny, chill longer or add cornstarch during cooking. Store cookies in airtight container at room temperature up to 3 days, refrigerate up to 1 week, or freeze up to 2 months.

Nutrition

Keywords: lemon curd, sugar cookies, Easter cookies, lemon cookies, spring dessert, filled cookies, holiday baking

Find it online: https://emmastirs.com/perfect-lemon-curd-filled-easter-egg-sugar-cookies-recipe-easy-and-delicious/