Lemon Easter Eggs – Cookies
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 150 g butter
- some lemon peel, grated
- some vanilla sugar
- 75 g powdered suar
- 1 tablespoon milk
- 150 grams flour
- 75 g cornstarch
- lemon juice
- cake icing (lemon) and Lemon curd
Print Recipe
Pin Recipe Instructions
- Mix the butter, sugar, vanilla and lemon zest until frothy. Then stir in the flour, cornstarch, milk and lemon juice. Roll out the dough approx. 2-3 mm thick and refrigerate.
- Cut out with an egg-shaped biscuit shape and cut a small round hole out of half of the biscuits. Place on a baking sheet lined with baking paper.
- Bake the biscuits in a preheated oven at 200 ° C for approx. 11 minutes and then let them cool down.
- Brush half of the biscuits (the ones with the holes) with lemon icing and let them dry. Put a dollop of lemon curd on the other half (see recipe in my profile). Then put 2 different biscuits together - the fried eggs are ready.
- It is best to store in the refrigerator until consumption - if only because of the lemon curd.
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