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Lemon Curd Egg Cookies


Sweet-tart cookies with buttercream sandwiched inside make the perfect Easter treat. Edible arts and crafts project, anyone?


1 batch Basic Sugar Cookie dough

1 tbsp. finely grated lemon zest

1 2-inch egg cookie cutter

1 ½-in. round cookie cutter

1/2 c. (1 stick) unsalted butter, at room temp

2 c. confectioners’ sugar, plus more for dusting

1 tsp. pure vanilla extract

Pinch salt

1 11- to 12-ounce jar lemon curd

  1. Prepare cookie dough, adding lemon zest to butter and sugar. Use a floured egg cutter to cut out eggs. Use a round cutter to cut out centers of half of the eggs. Bake and cool as directed.
  2. Meanwhile, prepare buttercream: Using an electric mixer, beat butter and confectioners’ sugar until stiff peaks form, about 2 minutes. Add vanilla and salt and mix to combine.
  3. Working 1 at a time, spread all of the cookies without holes with buttercream (about 2 tsp each). Top with cookies with hole cutouts. Fill each hole with lemon curd (about 1 tsp). Dust with additional sugar, if desired.
YIELDS:2 dozen
TOTAL TIME:1 hour 30 mins


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