Easter egg sugar cookies with lemon curd and white chocolate
April is nearly here and I try to post as many Easter recipes as I can before it arrives. This time I am sharing cute and cool looking Easter egg sugar cookies with lemon curd and white chocolate. These beauties will require some work but the result is so worth it. Just look at them!
If you want to impress your guests during Easter, these cookies will definitely help you. They look so unique and cool and I am sure your guests will also love the taste.
How to make Easter egg sugar cookies with lemon curd and white chocolate
This recipe is very easy but consists of 3 stages:
- Making cookies - easy cookie dough that requires some chilling before rolling so make sure you plan your baking ahead. You can store cookie dough in the fridge for up to 2 days if you wish.
- Making lemon curd - for this recipe I made a batch of homemade lemon curd. Recipe is easy and makes smooth, tangy and wonderful curd. I would recommend making lemon curd in advance so it has time to cool down. If you do not want to make your own curd just use shop-bought. I have piped lemon curd in the middle of each cookie so it looks like an egg yolk.
- Making white chocolate ganache - again, easy and straightforward. heat up cream and add it to chopped chocolate. Done. make sure you stick to the ratio which is 3:1 (white chocolate : cream). I used ganache as a 'glue' to join cookies together and it worked our fantastic
Make sure that all the 'parts' of these cookies are cold before assembling cookies.
What do Easter egg sugar cookies with lemon curd and white chocolate taste like?
The consistency of these cookies is great. They are firm and sturdy but soft at the same time. White chocolate ganache is creamy and smooth and pairs beautifully with tangy and zesty lemon curd. Powdered sugar on top adds even more sweetness to these cookies. The moisture from lemon curd will affect the consistency of cookies and will make them even more soft.
How to store Easter egg sugar cookies
First of all store these cookies flat. After adding icing sugar on top you have to be very delicate. Store cookies in a fridge for up to 5 days. If you want to freeze these cookies, I would recommend freezing them without any fillings.
If you are looking for more recipes for lemon cookies, I can recommend you the following:
Poppy seeds thumbprint cookies with lemon curd
Lemon and white chocolate cookies
Click this link to see the best cookie recipes
I hope you will make my recipe and if you do, please leave a comment below and let me know your feedback. You can also find me on social media such as Facebook, Instagram, Pinterest, Gab and Gettr. Please say hi and do not forget to tag me in if you make my recipe. I love seeing your creations.
Recipe source – my own
Enjoy!
Buttery and melt in your mouth cookies with white chocolate ganache and tangy lemon curd. These cookies scream Easter.
- 300 g AP flour
- 150 g butter (Cold and cut into small cubes, unsalted. If you use salted butter, omit the salt.)
- 80 g powdered sugar (sifted)
- 1 egg (large)
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1/4 tsp salt (table)
- 150 g white chocolate (finely chopped)
- 50 g double cream (If you are in US, you can use heavy cream (for whipping))
- 1 portion lemon curd (I use my recipe for lemon curd which can be found on my blog https://kitchenbyannak.com/recipe/easy-homemade-lemon-curd/, you can use shop-bought if you prefer)
- 40 g powdered sugar (to add on top)
Please read recipe post as well. It includes storage direction and other useful information.
I always recommend using a kitchen scale to weigh ingredients as it helps to achieve the best results. The US measurements in cups are the estimate and I can not guarantee the best results.
I recommend making lemon curd in advance. It will just make life easier. I used recipe from my blog to make lemon curd https://kitchenbyannak.com/recipe/easy-homemade-lemon-curd/.
Add cold butter, vanilla and egg into a bowl and mix for a minute or two.
Next, add flour, powdered sugar and baking powder and mix together until all the ingredients form a cookie dough.
Flatten the dough and wrap it in a cling film. I suggested to flatten the dough because it will help to roll it later on.
Chill cookie dough in a fridge for at least 1 hour. It will help cookies to hold it's shape.
When you are ready to bake, prepare 2 large baking trays lined with baking paper. Set aside.
Preheat your oven to 170C° fan (338F).
Roll the dough on the floured surface to 0.5cm thickness but try not to add too much flour.
Using an egg shape cookie cutter and a small round cookie cutter, cut out the cookies and place them on the prepared baking trays.
Make sure you have the same number of 'full' egg cookies and the same number of egg cookies with a hole in it (this is where you will add lemon curd later on).
Bake cookies for about 12 minutes until golden on edges.
Let the cookies cool down a little bit and then transfer cookies on a cooling rack and let them cool down completely.
Finely chop white chocolate and place it in a heat proof bowl.
Heat up cream until hot but not boiling hot.
Pour it over chopped chocolate and leave it for 3 minutes.
Stir vigorously until chocolate melts completely.
Leave ganache to cool down but do not place it in the fridge as it will be difficult to pipe.
Transfer chocolate ganache into a piping bag.
Take a whole egg cookie and pipe white chocolate ganache on the sides.
Place a cookie with a round hole in a middle on the top. Press slightly.
Pipe lemon curd in the middle.
Sift icing sugar on the cookies.
Cookies look pretty for two or three days and later on the icing sugar can dissolve and lemon curd can affect the texture of a cookie. Cookies will become soft.
Store cookies in the fridge for up to five days.
Enjoy!