lemon curd<\/a><\/li>\n<\/ul>\nOnce the cookies have cooled completely, sandwich them together with the lemon curd.<\/p>\n
* The dough can be made up to 3 days in advance and stored in the refrigerator, tightly wrapped in cling film. It also freezes well. Once filled with lemon curd, the cookies are best enjoyed on the same day.<\/p>\n
Enjoy!<\/p>\nDelicate lemon curd sandwich cookies filled with silky, tangy lemon curd. They’re easy to make using simple pantry ingredients and have a wonderfully crisp, melt-in-the-mouth texture. For the best results, sandwich the cookies together on the <\/p>\n","protected":false},"author":1,"featured_media":17285,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[70,36,81],"tags":[113,168],"duration":[],"tag_group":[],"class_list":["post-17284","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cakes-for-kids","category-cookies-biscuits","category-easter","tag-egg-yolks","tag-lemon-curd-en"],"acf":[],"yoast_head":"\n
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