Lemon Curd Toddler Easter Cookies
These Lemon Curd Cookies are a favourite in our house. They are zesty, soft, and each cookie contains about 1.2g of protein and only 1.3g of sugar. Save the leftover curd in the fridge so you can add it to yoghurt with berries and seeds for a quick, mum-approved snack for busy days.
Aileen Cox Blundell
Aileen Cox Blundell
Recipe - Beacon Court
Lemon Curd Toddler Easter Cookies
Prep Time20 Minutes
Servings16
Cook Time15 Minutes
Ingredients
3 eggs
5 tbsp maple syrup
Zest and Juice 3 lemons
5 tbsp coconut or butter
1/2 tsp turmeric
1 cup flour
Directions
INGREDIENTS
Lemon Curd
- 3 eggs
- 4 tbsp maple syrup
- Zest 2 lemons
- 4 tbsp coconut or butter
- Juice 2 lemons
- 1/2 tsp turmeric
Cookies
- 1 cup flour
- 3 tbsp butter
- Zest and juice 1 lemon
- 1 tbsp maple syrup
METHOD
- Add the eggs (both whites and yolks), maple syrup, and lemon zest to a saucepan and whisk until fully combined.
- Heat over low heat, and once you start to see a little steam, add the coconut oil and lemon juice. It is important to do this over a low heat so the eggs don’t scramble. Keep whisking continuously until the sauce starts to thicken. This takes about 8-10 minutes. Remove from the heat and leave in a jar in the fridge until ready to use.
- To make the cookies, add the flour and butter to a bowl. Rub the butter until it resembles breadcrumbs. Add the lemon zest and stir, then add the lemon juice and maple syrup and use your hands to bring it together into a dough.
- Roll into a sausage shape, then cut into pieces. Take each one and roll into a circle, press to flatten and make a well in the centre. Then add to a baking tray lined with parchment. Add 1/2 a tsp of lemon curd to each one.
- Bake for 12-15 minutes until golden.
20 minutes
Prep Time
15 minutes
Cook Time
16
Servings
Recipe
INGREDIENTS
Lemon Curd
- 3 eggs
- 4 tbsp maple syrup
- Zest 2 lemons
- 4 tbsp coconut or butter
- Juice 2 lemons
- 1/2 tsp turmeric
Cookies
- 1 cup flour
- 3 tbsp butter
- Zest and juice 1 lemon
- 1 tbsp maple syrup
METHOD
- Add the eggs (both whites and yolks), maple syrup, and lemon zest to a saucepan and whisk until fully combined.
- Heat over low heat, and once you start to see a little steam, add the coconut oil and lemon juice. It is important to do this over a low heat so the eggs don’t scramble. Keep whisking continuously until the sauce starts to thicken. This takes about 8-10 minutes. Remove from the heat and leave in a jar in the fridge until ready to use.
- To make the cookies, add the flour and butter to a bowl. Rub the butter until it resembles breadcrumbs. Add the lemon zest and stir, then add the lemon juice and maple syrup and use your hands to bring it together into a dough.
- Roll into a sausage shape, then cut into pieces. Take each one and roll into a circle, press to flatten and make a well in the centre. Then add to a baking tray lined with parchment. Add 1/2 a tsp of lemon curd to each one.
- Bake for 12-15 minutes until golden.