Egg-shaped Lemon Curd Cookies

For the filling:

• 2 lemons zest and juice
• 100 g sugar
• 50 g butter frozen
• 2 medium eggs

For the cookies:

• 540 g all purpose flour
• 340 g butter at room temperature
• 2 medium eggs
• 2 tbsp powdered sugar
• 2 tbsp baking powder

For serving:

• powdered sugar

For the lemon curd filling:

• Place a deep saucepan over low heat, add the sugar, eggs, lemon zest and juice, and stir constantly with a spoon.
• As soon as the mixture starts to evaporate, remove the pot from the heat, continue stirring for a few seconds and return the pot to the heat.
• Repeat the same process until the mixture starts to thicken.
• As soon as it thickens, remove the saucepan from the heat, add the butter, and stir until it melts completely.
• Transfer the mixture to a bowl, wrap the bowl with cling film so it touches the lemon curd and leave aside to cool completely.

For the cookies:

• In a mixer bowl, place the butter and powdered sugar and beat on medium speed until the butter is fluffy.
• Pour in the flour and baking powder and knead again until the mixture is homogenized.
• Remove from the mixing bowl and roll the dough out on a floured counter to a thickness of 4 mm (1/5 of an inch) .
• Gather together all the excess dough, roll it out and cut out more cookies. Cut a smaller 2.5 cm/ 1 inch diameter hole in half of the cookies – these will be the top of the cookie sandwich.
• Bake the cookies in a preheated oven at 175°C/350° F, fan on, for 8 to 10 minutes. Once they are done, take them out of the oven, let them cool well. Cover the cookies that do not have a hole in with a little filling. Then cover each one with a holed cookie and press lightly.
• Follow the same process for the remaining cookies and serve with powdered sugar.

Notes

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