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egg-shaped Paleo easter cookies filled with lemon curd
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5 from 7 votes

Paleo Easter Egg Cookies with Lemon Curd

These egg-shaped Paleo cookies are filled with homemade lemon curd for an Easter treat, like a visual pun on a deviled egg. The cookies are very simple, and not too sweet, with a non-dairy option for both the cookie dough and the tart curd.
Servings 8 filled cookies

Equipment

  • Baking Sheets
  • Cooling rack
  • Thin spatula
  • Mixing Bowl
  • Whisk
  • Mesh strainer

Ingredients

For the cookies:

  • 2 1/4 cups almond flour
  • 2 tbsp coconut flour
  • 1/4 cup ghee melted (for non-dairy version, see suggested substitutions)
  • 1/4 cup coconut oil softened
  • 1/2 tsp baking soda
  • 1 tsp vanilla extract optional
  • 1/4 cup maple syrup
  • ¼ teaspoon pink sea salt if not using ghee or butter
  • 1 tbsp powdered sugar for dusting, optional

For the lemon curd:

  • cup coconut oil melted
  • cup honey
  • ½ cup lemon juice from fresh lemons about 2 large lemons
  • the zest of 1 lemon use an organic lemon if possible; zest the lemon before juicing it!
  • 2 whole eggs
  • 2 egg yolks
  • a pinch of sea salt

Alternatives to the lemon curd

  • 1/2 cup jam or jelly, such as apricot or orange marmalade
  • for passionfruit curd substitute 1/3 cup passionfruit juice (the juice and pressed pulp of 3 passionfruit) and a teaspoon or two of lemon juice; omit the lemon zest

Instructions

Make the cookie dough

  • Combine almond flour, coconut flour, ghee, if using (see note), coconut oil, baking soda, vanilla, maple syrup and optional salt in a mixing bowl.
  • Once combined, shape dough into a large disc. Wrap in plastic wrap and refrigerate for 30 minutes.
  • While it’s chilling, make the curd (directions below).
  • Remove the chilled dough from the refrigerator. Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
  • Use a rolling pin to roll out the disc of dough between two sheets of parchment paper. Roll until dough is between 1/8 inch and 1/4 inch thick (closer to ¼ inch if you have substituted oils for the ghee).
  • Next, cut out dough using an egg-shaped cookie cutter. Cut out as many "eggs" as you can.
    egg shaped cookies ready to bake
  • Then, shape excess dough back into a ball, roll between sheets of parchment paper and cut more cookies out until dough is gone.
  • Using a round Linzer cutter, cut out holes in HALF of the cookies.
    egg shaped cookies and cutouts ready to bake
  • Place the uncut cookies on a parchment-lined baking sheet.
  • Place the cookies with holes cut out on a separate parchment-lined baking sheet. Set the oven for 12 minutes but you’ll check at 9 minutes. Remove the ones with the holes from the oven after 9 to 10 minutes or when edges are slightly golden. The intact cookies should need a couple minutes more, for a total of 10 to 12 minutes - this depends on your oven.
    side view of egg shaped cookies after baking
  • Cool cookies for 5 minutes before using a spatula to carefully remove them to a wire rack.

For the curd:

  • In a small pot, melt the coconut oil on low heat. Once it is melted, remove it from the burner and whisk in the honey and the juice. This will give you a relatively cool mixture before adding the eggs, so they’re less likely to curdle. Then whisk in the eggs, egg yolks, zest and pinch of salt.
  • Replace the pan on the burner, and cook the curd on medium heat until it thickens and coats the back of a spoon, about 10 minutes.
  • Whisk often and once it starts bubbling (about 5 minutes), start whisking constantly. You will see the surface take on some texture and the curd will begin to stick to the whisk. When you draw the whisk through the curd it will form a path that will take a second or two to fill in.
  • It will thicken more when cooling.
  • Place a metal mesh strainer over a bowl and pour lemon curd through to strain it. Use the back of a spoon or spatula to help press it through the sieve (this will remove the lemon zest and any cooked bits of egg white).
  • Give the curd a stir and allow it to cool for 5-10 minutes.
  • Spread 1 teaspoon curd on each of the uncut cookies. Sandwich with remaining cookies.
  • Spoon 1 teaspoon remaining curd into each small round in cookie to form a yolk.
  • Dust cookies with powdered sugar. Serve.

Notes

The oils and fats in this recipe affect how easily the dough will roll out and how crumbly it is. With a ghee/coconut oil mixture, the dough will firm up in the refrigerator but then soften quite easily when you take it out. The cookies will stay together easily when cut to ¼ inch thick. 
Cookie recipe adapted from linzer cookies by Organically Addison
If you substitute part MCT oil for the ghee, the cookies will be a bit more crumbly so I suggest rolling them just a little thicker than ¼ inch. 
If you don't consume the cookies within an hour, refrigerate any that remain. They will keep in the refrigerator for a couple of days without getting soggy.
Thank you for the basic recipe for lemon curd from the blog Not Enough Cinnamon and for the idea for the egg cookies from Taste magazine.