Easter cookies with vanilla lemon curd

Preheat the oven to 180°C (350°F). Beat 125g unsalted butter in a food processor until light and fluffy. Add the flour, 75g sugar, and 1 egg and mix until a dough forms. Wrap the dough in cling film and let it rest in the refrigerator for 30 minutes.

Meanwhile, zest the lemon (don't zest the white part, as it's bitter), halve it, and squeeze out the juice. Halve the vanilla and scrape out the pulp with a spoon.

Melt the lemon zest, lemon juice, vanilla, remaining sugar, and remaining unsalted butter in a double boiler (bain-marie) in a heatproof bowl over a pan of simmering water. Make sure the bowl doesn't touch the water. Separate the remaining eggs and reserve the yolks.

Add the egg yolks and whisk until the lemon curd has the consistency of yogurt. Pour the lemon curd into a bowl and let it cool in the refrigerator for 2 hours.

Sprinkle some extra flour on the work surface and roll out the dough to 0.5 cm thick. Cut out the dough with cookie cutters and cut another shape in the center of half of the cookies with a round or flower-shaped cookie cutter.

Divide the cookies over a baking sheet lined with baking paper and bake for 15 minutes until golden brown.

Remove the cookies from the oven and let them cool for 15 minutes. Spread the lemon curd over the cookies that haven't been cut out too far and top with the remaining cookies.

Divide the crushed mice over the cookies and serve.