Here is my favorite Easter cookie recipe that combines soft sugar cookies with creamy, homemade lemon curd filling, all shaped like cute little eggs perfect for spring celebrations.
These lemon curd Easter egg cookies have become a springtime tradition in our house. I usually make a double batch because they disappear so quickly – especially when the kids spot them cooling on the counter. Nothing says Easter quite like bright, lemony treats, right?
Why You’ll Love These Lemon Curd Cookies
- Gluten-free friendly – These cookies are naturally gluten-free, making them perfect for those with dietary restrictions or anyone looking to try something new.
- Fresh lemon flavor – The combination of fresh lemon zest and homemade lemon curd gives these cookies a bright, refreshing taste that’s perfect for spring and Easter celebrations.
- Make-ahead friendly – You can prepare the lemon curd and cookie dough in advance, making it easier to manage your baking schedule during busy holiday preparations.
- Perfect for special occasions – These cookies look impressive on any dessert table and make thoughtful homemade gifts for friends and family during Easter or spring gatherings.
What Kind of Lemon Curd Should I Use?
While this recipe calls for homemade lemon curd, you can absolutely use store-bought if you’re short on time. Homemade lemon curd typically has a fresher, brighter flavor and smoother texture than its store-bought counterparts, but there are some good quality jarred options available at most grocery stores. If you do go the store-bought route, look for a curd that’s thick and glossy, with a natural yellow color (avoid anything that looks artificially bright). For the best results, make sure your lemon curd is at room temperature before using it in these cookies – this helps it spread more easily and blend better with the other ingredients.
Options for Substitutions
Let me walk you through some helpful substitutions for these cookies:
- Gluten-free flour blend: If you don’t need these to be gluten-free, you can use regular all-purpose flour. Just remember to skip the xanthan gum if you make this switch.
- Vanilla bean paste: As mentioned in the recipe, vanilla extract works perfectly fine – just double the amount to get the same flavor punch.
- Superfine sugar: Regular granulated sugar works well here. If you want to make your own superfine sugar, just pulse regular granulated sugar in a food processor for about 30 seconds.
- Lemon curd: While homemade is great, store-bought lemon curd can work in a pinch. You could also try other fruit curds like lime or passion fruit for a fun twist.
- Whole milk: You can substitute with any plant-based milk like almond or oat milk, just make sure it’s unsweetened. The texture might be slightly different but still good!
- Powdered sugar: This is essential for the right texture in the icing – there’s really no good substitute here if you want that smooth finish.
Watch Out for These Mistakes While Baking
The biggest challenge when making these delicate cookies is preventing them from spreading during baking – chilling your dough for at least 2 hours (or overnight) is absolutely essential for maintaining their Easter egg shape. Working with gluten-free dough requires careful handling, so avoid overworking it when mixing and rolling, as this can make your cookies tough instead of tender and crumbly. When filling the cookies with lemon curd, resist the temptation to overfill them, as the curd can bubble and leak during baking – about 1/2 teaspoon per cookie is perfect. For the best texture, make sure all your ingredients are at room temperature before starting, and don’t skip the xanthan gum if your flour blend doesn’t include it, as it’s crucial for holding these gluten-free cookies together.
What to Serve With Lemon Curd Cookies?
These sweet and tangy cookies are perfect for afternoon tea or a spring dessert spread! I love serving them with a hot cup of Earl Grey tea or chamomile, which complements the bright lemon flavors beautifully. For a lovely dessert plate, try pairing them with fresh berries like strawberries or raspberries – the fruit adds a nice pop of color and balances out the sweetness of the cookies. If you’re hosting a tea party or Easter gathering, these cookies go great alongside other small treats like chocolate truffles or mini scones.
Storage Instructions
Keep Fresh: These lemon curd cookies stay fresh in an airtight container at room temperature for up to 3 days. For the best results, place a piece of parchment paper between layers to prevent them from sticking together. The lemon flavor actually gets better after a day!
Refrigerate: Because of the lemon curd filling, you can also keep these cookies in the fridge for up to a week. Just bring them to room temperature for about 20 minutes before serving to get the best texture and flavor.
Make Ahead: You can prepare the cookie dough up to 2 days in advance and keep it wrapped in the fridge. The lemon curd can also be made ahead and stored in the fridge for up to a week. When you’re ready to bake, just let the dough come to room temperature for easier handling.
| Preparation Time | 30-120 minutes |
| Cooking Time | 30-40 minutes |
| Total Time | 60-160 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2600-2800
- Protein: 20-25 g
- Fat: 130-150 g
- Carbohydrates: 350-400 g
Ingredients
- 1 batch of homemade lemon curd
- 60 grams superfine sugar (or granulated)
- Zest from 2 lemons
- 130 grams softened unsalted butter (plus 1 tablespoon)
- 1 teaspoon vanilla bean paste (or 2 teaspoons vanilla extract)
- 260 grams plain gluten-free flour blend (approximately 2 cups plus 2½ tablespoons)
- 60 grams cornflour (uk) or cornstarch (us) (about ½ cup)
- 1/2 teaspoon xanthan gum (omit if your flour blend includes it)
- 1/2 teaspoon salt
- 45 grams whole milk, at room temperature (around 3 tablespoons)
- 120 grams sifted powdered sugar (or icing sugar, about 1 cup)
- 5 teaspoons lemon juice
- 56 grams softened unsalted butter (half a stick)
- 60 grams sifted icing sugar (approximately ½ cup)
- 1/2 teaspoon vanilla bean paste (or 1 teaspoon vanilla extract)
Step 1: Prepare Your Workspace and Oven
Ensure you have prepared the lemon curd filling using your preferred homemade lemon curd recipe.
This can be done a day or two in advance, storing the lemon curd in the fridge in a closed airtight container until needed.
Adjust your oven rack to the middle position and preheat your oven to 320ºF (160ºC).
Line two large baking sheets with parchment/baking paper.
Depending on how many cookies you’re making, you might want to line 2-3 baking sheets if available.
If reusing the same baking sheet, ensure to cool it completely before placing the next batch of unbaked cookies onto it.
Step 2: Make the Cookie Dough
In a large bowl, combine sugar and lemon zest.
Use your fingertips to rub the zest into the sugar to release essential oils.
Add softened butter and vanilla, mixing with a wooden spoon or rubber spatula until combined, avoiding aerating the mixture which can cause the cookies to spread in the oven.
Sift in the gluten-free flour blend, corn starch, xanthan gum, and salt.
Mix until you get a crumbly mixture.
Add milk and mix until it begins to come together.
Knead the dough until it forms a smooth ball.
It might be slightly crumbly or cracked but it should hold together well.
Step 3: Roll and Cut the Cookies
Roll the dough to approximately 4mm thickness between two sheets of parchment/baking paper.
This prevents cracking and avoids adding extra flour to the dough.
Use a 3-inch (7.5cm) egg cookie cutter to cut out the cookies.
For half of the cookies, use a small round cookie cutter, piping tip, or bottle cap to cut holes in the center.
Re-roll scraps as needed.
You should get 24 whole cookies and 24 cookies with holes in the center.
Step 4: Bake the Cookies
Place the cut cookies onto the lined baking sheets, separating those with holes from those without.
Bake the top cookies with holes for about 16-18 minutes, and the bottom cookies without holes for 20-22 minutes, until golden brown.
Allow the cookies to cool on the baking sheets for about 10 minutes before transferring to a wire cooling rack to cool completely.
Set aside.
Step 5: Prepare the Icing and Buttercream
Whisk together powdered sugar and lemon juice until smooth.
Adjust with more powdered sugar or lemon juice to reach your desired consistency.
Dip the cooled top cookies (with holes) into the icing and allow them to set on a wire rack for about 30 minutes.
Meanwhile, whip the butter, powdered sugar, and vanilla together until pale and fluffy.
Transfer the buttercream into a piping bag with a small round tip.
Step 6: Assemble the Cookies
Pipe a border of buttercream around the edge of a bottom cookie (without a hole) to act as a barrier.
Spoon 1-2 teaspoons of lemon curd into the center.
Place a top cookie (with a hole) on top, pressing gently to adhere.
Repeat with the remaining cookies.
Store the lemon curd Easter egg cookies in a closed airtight container in the fridge for about a week.
Enjoy your delightful treats!