For the Sweet Eggs, first rinse the eggshells (see tip) well with hot water or hold them briefly in boiling water.
Whip the curd cheese, whipped cream, powdered sugar and lemon zest a little and fill into a piping bag. Carefully pipe about 3/4 of the way up into the egg shells.
Stir the jam until smooth and spoon a little jam into each egg on top of the custard.
Store the Sweet Eggs in the refrigerator until ready to serve.
Preparation Tip:
It is best to save the egg shells for the Sweet Eggs from baking or breakfast eggs. Carefully remove the upper part of the shell.
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