Cheesecake Eggs with Shortbread Soldiers

servings makes 12 eggs

INGREDIENTS

12 eggshells with the top 1/4 of the shell removed
1 cup heavy cream
6 ounces cream cheese softened
1/4 cup powdered sugar
zest of 1 lemon
1/4 cup lemon curd or marmalade OR Nutella

SHORTBREAD

1 cup all-purpose flour
1/2 cup cornstarch
1/3 cup granulated sugar
1/4 teaspoon salt
1/2 cup unsalted butter cold + cubed, 8 tablespoons

INSTRUCTIONS

Save the eggshells from breakfast or any baked goods you have made and pull out the filmy part from your eggshells. Wash them in boiling water to kill any germs and then allow them to air dry.

In a mixing bowl, combine the heavy cream, cream cheese and powdered sugar. Using an electric mixer, whip the mixture until light and fluffy, about 2-3 minutes. Add the zest of half a lemon. Spoon the mixture into a piping bag or ziplock bag with the corner snipped off. Pipe the cheesecake mixture into each eggshell. Spoon on some lemon curd or marmalade to make the “yolk” OR just use Nutella. 🙂 Keep stored in the fridge.

SHORTBREAD

In a food processor add the sugar, salt and flour and pulse to combine. Add the butter and mix until it starts to come together into a dough ball. Press into small, 8×8 inch baking dish. Slice into rectangles and prick each biscuit with a skewer, then place in the Baking oven for 30 minutes. Remove from the oven and cut along the lines that were sliced before baking. Let the shortbread cool.

Dip the shortbread into the eggs and eat!

Recipe is by https://www.halfbakedharvest.com/cheesecake-eggs-with-shortbread-soldiers/