Lemon Easter Eggs – Cookies

by Editorial Staff

Summary

Prep Time	40 mins
Total Time	40 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

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.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.