Edd Kimber's lemon curd Easter egg cookies recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Edd Kimber’ s lemon curd Easter egg cookies recipe By Edd Kimber - April 10, 2022 An Easter take on the jammy dodger – great to make with kids over the break. The curd recipe makes more than you’ll need but it’s also delicious on toast or dolloped into a bowl of granola and yogurt. Nassima Rothacker MAKES ABOUT 10 LEMON CURD 2 lemons, zest and juice 150g caster sugar 3 large eggs 100g unsalted butter, diced VANILLA BISCUITS 150g plain flour 1⁄4 tsp fine sea salt 100g caster sugar 100g unsalted butter, diced and chilled 2 large egg yolks 1⁄2 tsp vanilla bean paste Icing sugar, to dust For the curd, put the zest and sugar in a heatproof bowl and, using your fingertips, rub together until the sugar is moistened and fragrant. This helps release the oils from the zest. Add the eggs and lemon juice then whisk gently to combine. Place the bowl over a pan of simmering water, stirring constantly with the whisk, until the curd thickens so that it coats the back of a spoon. Remove the bowl from the heat then stir in the butter until melted and completely combined. Pour into sterilised jars and refrigerate until needed. For the biscuits, put the flour, salt and sugar in the bowl of a food processor then pulse to mix together. Add the butter then pulse again until it resembles fine breadcrumbs. Add the egg yolks and vanilla and pulse a final time just until the mixture starts to clump together. Tip out on to the work surface and use your hands to form into a uniform dough. Press into a flat disc and wrap in clingfilm to chill for at least an hour before rolling out. Remove the dough from the fridge and roll out until 3mm-4mm thick. Use 8cm egg-shaped cookie cutters to cut out as many biscuits as possible. Transfer the biscuits to parchment-lined baking trays. Use a small round cookie cutter to remove a small hole in half of the cookies. Gather all the scraps and use to form more biscuits. Chill the formed biscuits in the fridge for 20 minutes. Preheat the oven to 180C/160C fan/gas 4. Bake the biscuits for about 15 minutes or until golden at the edges. Remove from the oven then leave to cool. Spoon a small teaspoonful of the curd (you will have more than you need) on to the whole biscuits, then top with the biscuits with the holes cut out. Dust with a little icing sugar. These are best served within just a couple hours of being assembled as the curd will soften the biscuits over time. Follow Edd of Instagram and TikTok @theboywhobakes. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved