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Lemon curd easter biscuits

Celebrate Easter with delicious and effortless recipes made using the Thermomix TM6. Whether you’re hosting a family gathering or simply looking for something special to whip up for the holiday, the TM6 makes it easy to create festive and flavourful dishes that are sure to impress. From Brioche Hot Cross Buns, Greek Easter Bread, Scotch Eggs, and more, the TM6 has you covered. Get creative in the kitchen this Easter with the help of the Thermomix TM6.

Lemon curd easter biscuits recipe for the Thermomix TM6

Useful Items

Bowl, silicone bread mat, plastic wrap, refrigerator, oven, large baking trays, baking paper, cookie cutter, rolling pin, wire rack

Hints & Tips

  • Bake the circles that you cut out of half the biscuits and decorate or just pop into lunchboxes as a quick snack.
  • If you do not have an egg shaped cookie cutter, you can use any shape of choice.

Ingredients

Biscuits
  • 120 g raw sugar
  • 200 g unsalted butter, cut into pieces
  • 370 g plain flour, plus extra to dust
  • 1 egg
  • 1 tsp natural vanilla extract
  • 1 pinch sea salt
Lemon curd
  • 120 g sugar
  • 70 g lemon juice
  • 60 g unsalted butter
  • 3 eggs

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Instructions

Biscuits
  • Place sugar into mixing bowl and mill 10 sec/speed 10. Remove 1 tablespoon of the icing sugar and place in a bowl, then set aside for dusting.
  • Add butter, flour, egg, vanilla and salt, then mix 30 sec/speed 5, with aid of spatula. Place on a lightly floured silicone bread mat or work surface and lightly shape into a ball. Divide dough into two portions, form each portion into a disc, then wrap in plastic wrap and place in the fridge for 1 hour or until firm enough to roll. Clean and dry mixing bowl.
Lemon curd
  • Insert butterfly whisk. Place all lemon curd ingredients into mixing bowl and mix cook 8 min/80°C/speed 3. Place curd in a bowl and set aside to cool for 10 minutes. Cover the surface of the lemon curd with plastic wrap, then place in the fridge to cool completely (approx. 1 hour).
Assembly
  • Preheat oven to 180°C. Line 2 large baking trays (30 x 40 cm) and set aside.
  • Using a rolling pin, roll out each dough portion to a 4 mm thickness and use an egg-shaped cookie cutter (approx. 8.5 cm) to cut out biscuits. Gather offcuts and gently re-roll (4 mm thickness) and cut out to make approx. 40 biscuits in total. Place half the biscuits onto prepared trays.
  • With the remaining 20 biscuits, use a small round cookie cutter (2.5 cm) to cut out circles in the bottom half of each biscuit, approx. 1 cm from the edge. This creates a space for the 'yolk' of the egg. Place onto prepared baking trays (see Tips). Bake biscuits for 8-10 minutes (180°C) or until cooked and lightly golden, then place on a wire rack to cool.
  • Once biscuits are completely cooled, spread approx. 1 teaspoon lemon curd over each whole biscuit. Place a biscuit with the circle cut out on top and press gently to sandwich together. Dust with reserved icing sugar before serving.
View this recipe on Cookidoo

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