Mix flour, starch, icing sugar and a pinch of salt; add the chopped soft butter, the crushed hard yolks and the seeds of 1/2 vanilla pod and mix everything. Make a dough, wrap it in plastic wrap and let it rest in the refrigerator for at least 1 hour and 30 minutes. Then spread it between two sheets of lightly floured baking paper, at a thickness of 5 mm.
obtained about 24 eggs with a drop-shaped mold (7 cm long); puncture half of them, at the base, with a round mold (ø 2,5 cm).
bake at 180 ° C for 15-17 minutes, take out of the oven and allow to cool completely. Fill the whole eggs with 1 teaspoon of lemon curd and place the pierced eggs on top.
Storage: cool, for 3-4 days, in a tin box.

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