Lemon Curd Easter Bikkies
Tired of Hot X Buns and Chocolate Eggs? Celebrate Easter this year with these fabulous shortbread bikkies filled with silky smooth lemon curd.
Inroduction
About this Recipe
By: Sheridan Rogers
I used a 9.5cm x 7.5cm egg-shaped cutter for the bikkies and a small 3cm x 2cm oval shaped cutter for the peek-a-boo hole.
If you’re making lemon curd for the first time, it will be more foolproof if you put the ingredients into a stainless steel bowl over simmering water, making sure the bottom doesn’t touch the water. Stir continuously to prevent curdling.
Ingredients
Makes 12 – 14
- unsalted butter, 320g
- caster sugar, 180g
- salt, 1/4 teaspoon
- plain flour, 500g
Lemon Curd: - organic egg yolks, 3
- caster sugar, 1/2 cup
- unsalted butter, 40g, roughly chopped
- lemon zest, 2 teaspoons, finely grated
- lemon juice, 1/3 cup
Preheat oven to 150C (130 Fan). Cream together the butter, sugar and salt until light and fluffy.
Sift the flour and knead into creamed ingredients to make a rough dough. Divide dough in half, wrap in plastic wrap and refrigerate for about an hour.
Remove half the dough from refrigerator and roll out between sheets of baking paper to a thickness of 3mm. Using an egg-shaped cutter, stamp out eggs and place on a baking sheet lined with baking paper.
Roll out remaining dough, stamp out egg shape bikkies and place on another baking tray.
Using a much smaller egg-shaped cutter, stamp an “egg” near the top of each bikkie – this is where the lemon curd will peek through.
Bake for 30 minutes or until pale gold in colour. Remove from oven and let cool.
Assembly: when cool, spread the first tray of bikkies with about 2 teaspoons of lemon curd. Dust the second tray of bikkies with sifted icing sugar then carefully place one on top of the other.
For the Lemon Curd: whisk together the egg yolks and sugar until well combined. Transfer to a small saucepan along with other ingredients and cook over low heat, stirring continuously with a wooden spoon for 6 – 8 minutes or until mixture coats the back of the spoon. Remove pan from heat and continue stirring for another 30 seconds. Let cool. Makes about 1 cup.