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Lemon Curd Easter Egg Cookies

|| byKat

These lemon curd Easter egg cookies are the perfect treat to make this Easter. From the crisp, buttery gluten free lemon shortbread to the silky-smooth, luscious lemon curd – they’re just an explosion of flavour and texture. Plus, they’re really easy to make and look just ridiculously cute.

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Overhead view of gluten free lemon curd Easter egg cookies on brown parchment paper.

These are officially one of the cutest things I’ve ever baked. And yes, I know that there are many many versions of lemon curd Easter egg cookies out there – but I simply couldn’t resist adding my own into the mix.

I’ve previously made Lemon Curd Daisy Sandwich Cookies in a similar style and I’ve always loved them. There’s just something about this style of cookies that brings a big smile to my face.

These are definitely the perfect cookies to make for Easter: from the crisp, buttery gluten free lemon shortbread to the silky-smooth, luscious lemon curd – they’re just an explosion of flavour and texture. Plus, they’re just ridiculously cute. And easy to make, too!!

Gluten free lemon curd Easter egg cookies on a pink and a blue dessert plate.

Before we get to the bits and bobs of making these wonderful cookies – if you like what you’re seeing, subscribe to my newsletter to keep up to date on the latest recipes and tips!

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Note: the whole recipe, including the ingredient quantities, can be found at the bottom of this page – just scroll down to the bottom, or click the ‘Jump to Recipe’ button at the top of this post.

The crisp, buttery gluten free shortbread 

The gluten free shortbread in this recipe is based on the one from my all-time favourite gluten free caramel “Twix” cookies (by the way, if you haven’t tried them yet, you’re seriously missing out – they’re INCREDIBLE).

This is everything a shortbread should be – and more. It’s buttery and crisp, with the perfect balance of vanilla and lemon zest, which makes it incredibly flavourful.

It’s also deliciously crumbly (as any proper shortbread should be) but not too crumbly. In fact, it’s slightly crisper than your typical shortbread, which pairs beautifully with the luscious lemon curd filling.

You achieve this extra crispness by:

  • reducing the amount of butter very slightly compared to “standard” shortbread (as less butter means less delicate cookies),
  • adding a bit of liquid (milk in this case), 
  • and baking them a bit longer until golden brown (as opposed to the rather pale colour of your typical shortbread).

The result is a perfectly crisp, buttery, lemon-packed shortbread that’s honestly so ridiculously good that I could easily eat it on its own, without any extra icing or filling.

Overhead view of gluten free lemon curd Easter egg cookies before assembling.

I used a 3 inch (7.5cm) egg cookie cutter to cut out the cookies – you can get it on Amazon here! To cut out the holes from half of the cookies, you can either use a small 1-1¼ inch (2.5-3cm) round cookie cutter, a piping tip (use the wider part to cut out the circles) or even a bottle cap.

When baking the cookies, keep in mind that the cookies with holes will bake slightly faster than the ones without. The cookies with holes are perfectly baked after about 16-18 minutes in a 320ºF (160ºC) oven, whereas the cookies without holes need slightly longer, about 20-22 minutes. That’s why it’s important to bake them on separate baking sheets, otherwise you’ll be left with a mix of over- and under-baked cookies.

The simple lemon icing

I really wanted these Easter egg cookies to look as “egg-like” as possible. So, to give the shortbread cookies the appearance of egg whites, I dipped them into a simple lemon icing. In addition to giving them a pretty off-white colour once dried, the icing also adds an extra refreshing lemony kick.

The icing is super straightforward to make: you just need to whisk together powdered/icing sugar with a few teaspoons of lemon juice. As per usual with such icings, you can adjust its consistency by either adding more powdered/icing sugar to make it thicker or more lemon juice to make it runnier.

It’s best to dip the top cookies (the ones with holes) in the icing at least 30 minutes before you start assembling the sandwich cookies. This will give the icing some time to dry out and set, which will make the assembling process much easier and less messy.

Gluten free lemon curd Easter egg cookies on brown parchment paper.

The silky-smooth lemon curd filling

For the filling, I used my favourite, go-to lemon curd recipe. It’s pretty much 100% fail-proof, and it gives the most luscious, rich, silky-smooth lemon curd with just the right balance between tangy, tart and sweet.

The great thing about this recipe is that it reliably prevents splitting and curdling, which can be common pitfalls when making lemon curd. You can read the full blog post all about it here – it includes plenty of step-by-step photos of the whole process, as well as all my top tips for getting the perfect lemon curd texture and for preventing a metallic after-taste.

Thanks to its bright orangey yellow colour, the lemon curd filling perfectly captures the vibrancy of an egg yolk, so the cookies really do end up looking like eggs!

Golden yellow lemon curd in a glass container. A spoonful has just been spooned out.

Assembling the Easter egg cookies

To assemble the cookies, first pipe a border of buttercream around the edge of a bottom cookie (the one without a hole). The buttercream essentially acts as a dam to prevent the lemon curd from oozing out of the cookie.

Overhead view of gluten free lemon curd Easter egg cookies in the process of being assembled.

Then, spoon in some of the lemon curd and top it all off with an iced top cookie. And that’s it – just repeat with the rest of the cookies and you’re done!

The process of filling the sandwich cookies with lemon curd.

The process of assembling lemon curd Easter egg cookies.

I’m keeping this one short and sweet – much like these cookies! They’re really incredibly easy to make, so there really aren’t many things that could go wrong.

And they’re so, so good!! The lemon flavour really shines through in all its vibrant, zingy glory and the shortbread is just sheer buttery, crisp perfection. I really hope you’ll love these as much as I do.

And by the way, these cookies definitely aren’t just for Easter! You could make them round instead of egg-shaped and enjoy them the whole year round.

Happy baking!

Signature of the author, Kat.

Overhead view of gluten free lemon curd Easter egg cookies on a pink and a blue dessert plate.

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Lemon Curd Easter Egg Cookies (Gluten Free)

These lemon curd Easter egg cookies are the perfect treat to make this Easter. From the crisp, buttery gluten free lemon shortbread to the silky-smooth, luscious lemon curd – they’re just an explosion of flavour and texture. Plus, they’re really easy to make and look just ridiculously cute.
Print Rate
Prep Time 1 hr 45 mins
Cook/Bake Time 36 mins
Icing Drying Time 30 mins
Total Time 2 hrs 51 mins
Servings 24 sandwich cookies

Ingredients

Lemon curd filling:

Gluten free lemon shortbread:

  • 60 g (¼ cup + 1 tbsp) caster/superfine or granulated sugar
  • zest of 2 lemons
  • 130 g (1 stick + 1 tbsp) unsalted butter, softened
  • 1 tsp vanilla bean paste (or 2 tsp vanilla extract)
  • 260 g (2 cups + 2½ tbsp) plain gluten free flour blend (I used Doves Farm Freee plain gluten free flour that doesn't have any xanthan gum added. You can also mix your own gluten free flour blend using this recipe. Note that for this homemade blend, 1 cup = 150g, so ideally use a kitchen scale for best results.)
  • 60 g (½ cup) corn starch (US)/cornflour (UK)
  • ½ tsp xanthan gum (Omit if your gluten free flour blend already contains xanthan gum.)
  • ½ tsp salt
  • 45 g (3 tbsp) whole milk, room temperature

Simple lemon icing:

  • 120 g (1 cup) powdered/icing sugar, sifted
  • 5 tsp lemon juice

Vanilla buttercream:

  • 56 g (½ stick) unsalted butter, softened
  • 60 g (½ cup) powdered/icing sugar, sifted
  • ½ tsp vanilla bean paste (or 1 tsp vanilla extract)

Instructions

Lemon curd filling:

  • Prepare the lemon curd filling following the homemade lemon curd recipe.
  • You can prepare the lemon curd a day or two in advance, keeping it in the fridge in a closed air-tight container until needed.

Gluten free shortbread:

  • Adjust the oven rack to the middle position, pre-heat the oven to 320ºF (160ºC) and line two large baking sheets with parchment/baking paper.
    Tip: You will bake the cookies in several batches, so you can line 2-3 baking sheets if you have them on hand. Otherwise, just re-use the same baking sheet, but make sure to cool it completely before you place the next batch of unbaked cookies onto it.
  • Add the sugar and lemon zest to a large bowl, and use your fingertips to rub the zest into the sugar. This helps to release more essential oils from the zest.
  • Add the softened butter and vanilla, and mix well with a wooden spoon or rubber spatula until combined.
    Tip: Don’t cream or aerate the mixture, as that can make the cookies spread out in the oven and lose their shape, which is something you want to avoid (note the absence of any raising agents for the same reason).
  • Sift in the gluten free flour blend, corn starch, xanthan gum and salt. Mix it all together until you get a fairly dry mixture – it will be very crumbly and it won’t stick together very well.
  • Add the milk and mix well until it starts coming together.
  • Give it a thorough knead (because it’s gluten free you don’t need to worry about over-working the dough!) until it comes together in a smooth ball. The cookie dough might be very slightly crumbly or crack in places, but it should hold together well.
  • Roll the dough to a thickness of about 4mm between two sheets of parchment/baking paper.
    Tip: Rolling between sheets of parchment/baking paper reduces cracking and also means that you don’t need to flour your work surface, which in turn eliminates the possibility of incorporating extra flour into the cookie dough.
  • Use a 3 inch (7.5cm) egg cookie cutter to cut out the egg-shaped cookies.
  • To cut out the holes from HALF of the cookies, use a small 1-1¼ (2.5-3cm) round cookie cutter, a piping tip (use the wider part to cut out the circles) or even a bottle cap.
  • Re-roll any scraps to make more cookies until you've used up all the cookie dough. You should get 24 whole cookies without holes (the bottom cookies) and 24 cookies with holes (the top cookies).
  • Transfer them onto the lined baking sheets. Make sure that you bake the top cookies with holes and the bottom cookies without holes separately, as they require different baking times.
    Bake the cookies, one baking sheet at a time, at 320ºF (160ºC) for about 16-18 minutes (for top cookies with holes) or 20-22 minutes (for bottom cookies without holes), or until golden brown.
    Tip: The slightly lower oven temperature (compared to the more usual 350ºF/180ºC) works better here, as it gives a more even bake.
  • Allow to cool on the baking sheets for about 10 minutes, then transfer them to a wire cooling rack to cool completely. Set aside until needed.

Simple lemon icing:

  • Whisk together the powdered/icing sugar and lemon juice until smooth.
    You can adjust the consistency by either adding more powdered/icing sugar to make it thicker or more lemon juice to make it runnier, as needed.
  • Dip the cooled top cookies (with holes) into the icing, allowing any excess to drip away.
  • Place the iced cookies onto a wire rack and allow to stand at room temperature for about 30 minutes. This will give the icing time to dry out and set, which will make the assembling process easier and less messy.

Vanilla buttercream:

  • Either by hand or using a hand mixer fitted with the double beaters, whip the butter, powdered/icing sugar and vanilla together until pale and fluffy.
    Tip: I don't recommend using a stand mixer, as the quantity of buttercream is very small – too small for a stand mixer to whip up properly.
  • Transfer the buttercream into a piping bag fitted with a small round piping tip, and set aside until needed.

Assembling the Easter egg cookies:

  • Pipe a border of buttercream around the edge of a bottom cookie (the one without a hole).
    Tip: The buttercream essentially acts as a dam to prevent the lemon curd from oozing out of the cookie.
  • Spoon about 1-2 tsp of lemon curd into the centre of the cookie.
  • Place an iced top cookie (the one with the hole) onto the filling, pressing down gently to adhere.
  • Repeat with the rest of the cookies, and enjoy!

Storage:

  • The lemon curd Easter egg cookies keep well in a closed air-tight container in the fridge for about 1 week.
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