Monday, February 1, 2010

Fried Egg Cookies!

I made these little cookies and brought them to share at the farmer's market on saturday. I've had this jar of Meyer Lemon Curd that my friend Caroline made and I've been looking for something fun to do with it when I came across this recipe by Nigella Lawson. They were so tender and buttery and not too sweet. Obviously you can just buy some lemon curd, but it was nice to have some made by a friend - especially one who has a TON of meyer lemons on her tree! Thanks Caroline!

Fried Egg Cookies made about 40

1/2 cup vegetable shortening
1/2 cup butter
1/4 cup sugar
1 egg yolk
1 tablespoon lemon juice
1/4 teaspoon salt
1 and 3/4 cup flour
1/4 cup almond meal
2 tablespoons cornstarch
about 1/2 cup lemon curd

I used a simple hand mixer and beat the fats with the sugar then add egg yolk and lemon juice. Stir in the dry ingredients until it makes a dough, then refrigerate about an hour. Roll in your hands to make little balls and put on a silpat lined baking sheet (or parchment). Press your finger in to make a dent for your curd later. Bake at 350 degrees for about 15-20 min, or until lightly browned. While on the sheet fill the "dents" with lemon curd then move to a rack to cool. My curd was a very light yellow, but if you wanted to really make them look like eggs stir in a little yellow dye. Would be super cute for Easter!

1 comment:

  1. There is a great recipe for lemon curd in our cookbook. You have to use a double boiler and use fresh lemon zest. I used 2 yokes for each white and that gives it a yellow color too as well as a rich taste. We had some prepared English lemon curd at a tea room the other day and it was not good at all. I used to keep it for several weeks in the fridge with some saran wrap on top to keep it from forming a skin on top.