Every Easter, East Indian kitchens in Mumbai fill with the smell of marzipan and coconut cake. While many families make the traditional almond marzipan or cashew marzipan eggs, sometimes we like to experiment with different flavors – from chocolate marzipan to lemon zest. One of the nicest variations my sis makes is her lemon marzipan Easter eggs, where the fresh lemon zest adds a bright citrus note to the sweetness of the marzipan.
These eggs are made with either cashewnut or almond paste, sugar, egg whites, and fresh lemon zest. The marzipan is colored a bright and cheerful lemon yellow and decorated with royal icing patterns. The soft fragrant eggs are perfect for Easter baskets or dessert tables.
If you enjoy marzipan sweets, you might also like our collection of different marzipan desserts, where we share several traditional variations prepared in East Indian homes.
Why Add Lemon Zest to Marzipan?
Traditional marzipan is made with almonds or cashewnuts and sugar, but citrus flavor also pair beautifully with it. Lemon zest adds a fresh fragrance, a light tangy flavor, and a good balance to the sweetness of the marzipan. The result is a marzipan egg that feels much lighter and brighter than the classic version.
Ingredients for Lemon Marzipan Easter Eggs
This lemon marzipan eggs recipe requires the following:
- Finely ground almonds or cashewnuts
- Rose water
- Powdered sugar
- Egg whites
- Fresh lemon zest
- Lemon yellow food coloring
- A few drops of lemon juice (optional)
For decoration:
- Royal icing
- Food coloring for icing details
Lemon Marzipan Easter Eggs Recipe
Click the stars to add your rating! Left you don’t like it, right you love it!
Ingredients
- 250 Grams Almonds Blanched or Cashewnuts
- 350 Grams Sugar Powdered
- 150 millilitres Rose Water
- 2 Egg Whites
- 1.5 teaspoon Lemon Zest Zest of one lemon
- 1 teaspoon Yellow Food Color
- 1 Tablespoons Butter Optional
Instructions
- Grind the blanched almonds or cashewnuts to a powder in a mixer grinder or food processor with rose water.
- Transfer the ground almonds to a pot and add rose water and the beaten egg whites and mix well.
- Add the lemon zest and yellow food coloring.
- Cover the mixture with a lid and allow it to rest for an hour.
- Once the time is up, place the pot on the stove on a low flame.
- Stir continuously for about half hour, the consistency will thicken.
- If you find the mixture dry, add a tablespoon on butter, this will help pull it together.
- When thick, test a little bit of the marzipan with a teaspoon, by removing a little and letting it cool. If you can form a tiny ball, it is ready to be taken off the fire.
- Pour onto a thala (large wide-bottomed pan) dusted with powdered sugar.
- Allow to cool a little before kneading into a ball and then forming into shapes using the moulds.
- Allow the shapes to dry for a few hours and then decorate with royal icing.
- And your lemon marzipan flavored Easter eggs are ready to share with friends and family!
Please click to rate the recipe! Left you don’t like it, right you love it!
Notes
- You can use storebought blanched almonds or the regular almonds too, but remember to peel off the skin.
- Use powdered sugar, so you do not have to worry about sugar granules.
- Add butter, if you feel that the marzipan paste are dry and do not have any oil in them.
- If you do not have the egg moulds or other shapes, you can use a tablespoon and the palm of your hand to shape them into eggs.
• Almond Marzipan Easter Eggs
• Vegan Marzipan Easter Eggs
• Chocolate Marzipan Easter Eggs
• Cashnewnut Marzipan Easter Eggs
STUFF YOU MAY NEED
- Flatboard
- Flexible Easter Egg Silicon Mould
- Carrot and Bunny Silicon Chocolate Moulds
- Traditional Easter Egg Molds – Large
Nutrition (Per Serving)
Disclaimer: Nutrition Information per serving is estimated by a third party software based on the ingredients used, and is for informational purposes only. It will vary from product to product, based on methods of preparation, origin and freshness of ingredients. Please consult the package labels of the ingredients you use, or chat with your dietician for specific details.
This printable recipe card is for home use only. For more recipes head over to AbbysHearth.comHow to Make Lemon Marzipan Easter Eggs
Prepare the Marzipan
Grind the cashewnuts or almonds with the rose water in a mixer. Then add the powdered sugar together in a bowl and mix until a soft dough forms.
Also add the lemon zest and yellow food coloring and mix again; then add the egg whites, mix and allow to rest for an hour.
After the mass pav mixture has rested for an hour, start to cook on a medium flame. Stir continuously.
Once it starts to look dry, try to form a small ball with a bit of marzipan. If the ball forms, remove the marzipan on a platter that has been pre-dusted with powdered sugar and let it cool a bit. Not too long or it will start to harden and crack.
Shape the Eggs
Roll the marzipan into a large ball and then divide the marzipan into small portions and add to the egg, bonnet, hen or bunny shapes. Place the eggs on a tray lined with powdered sugar and allow to set (for a few hours or overnight).
Decorate with Royal Icing
Once the eggs are slightly firm, decorate them using white, pink or green royal icing. You can pipe lines, flowers, dots, or more and leave to set again.
Tips for Making Marzipan Easter Eggs
- Add more fresh lemon zest for a stronger flavor.
- If the marzipan dough is sticky, add a little more powdered sugar.
- If it is too dry, add a tiny bit more water or glucose.
- Let the eggs rest before decorating so the icing holds better.
Questions About Making Lemon Marzipan Easter Eggs
Can you flavor marzipan with citrus?
Yes. Lemon and orange zest are both excellent additions to marzipan because they balance the sweetness of almonds/cashewnuts and sugar.
Do marzipan eggs need to be baked?
No. Marzipan Easter eggs should not be baked. They are shaped from cooked almond paste or cashewnut paste and allowed to firm up naturally.
How long do marzipan eggs last?
If stored in an airtight container, marzipan eggs can last about a month at room temperature.
More Easter Recipes You May Like
If you’re preparing sweets for Easter celebrations, you may also enjoy:
- Chocolate Marzipan Easter Eggs
- Cashew Marzipan Easter Eggs
- Traditional East Indian Marzipan Eggs
- Other Marzipan Dessert Recipes
- What to cook for Easter Lunch
I’m an East Indian foodie and travel blogger from Bombay, India. I love baking, cooking, and making wine at home. But I also love doing stuff around the house and spending time in the Word. You’ll find more info about me here!