Easter Baking & Desserts
For the shortcrust pastry:
For the lemon curd:
Delicate, buttery Easter shortbread cookies filled with a smooth, tangy lemon curd. Shaped like Easter eggs and sandwiched together with a homemade citrus cream, these golden biscuits are a delicious addition to your Easter celebrations.
Prepare the shortcrust pastry. Add the icing sugar and a pinch of salt to the sifted flour and mix. Add the cold butter and chop it into the flour with a knife, or use a mixer, until the mixture resembles breadcrumbs.
Add the egg and quickly knead the mixture until the dough comes together. Wrap tightly in cling film and refrigerate for 1 hour.
Roll out the chilled dough and use an egg-shaped cutter to cut out the cookies. Cut a small circle from the centre of half of the cookies using a smaller cutter. Bake in a fan oven preheated to 150°C for 10–15 minutes, until golden brown.
Prepare the lemon curd. In a small saucepan, whisk together the egg, egg yolk and sugar until combined. Place over a low heat and warm gently, stirring continuously.
Add the butter, citrus zest and lemon juice. Continue stirring until the mixture comes to the boil, thickens and becomes smooth.
Pass the lemon curd through a sieve, then stir the strained zest back into the cream. Refrigerate for 30 minutes before using it to sandwich the baked cookies together.
Enjoy!
