This video shows you how to make these scrumptious zingy lemon Easter whoopie pies in easy step by step instructions. They have 3 "hits" of lemon - in the cake, in the filling and in the icing. See below for the recipe which makes 6 medium sized whoopie pies.

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Easter Whoopie Pies

Veg� CD� CBF� N. American� 40mins

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Makes 6 x 7cm/3-inch whoopie pies��� Cold� Vegetarian�� Fruit Baked Fayre Teatime�� Cakes� Cookies� North America� USA

Ingredients
50g/2oz Butter, softened
50g/2oz Castor Sugar

1 Egg
The finely grated Zest and juice of � a Lemon
100g/4oz Self Raising Flour
A pinch of Salt
For the Lemon Cream Cheese Filling
50g/2oz Butter, softened
125g/5oz Cream Cheese, at room temperature
100g/4oz Icing (confectioners) Sugar
The finely grated Zest of � a Lemon
For the Icing
1 tbsp Lemon Juice
1 tbsp Water
100g/4oz Icing Sugar (confectioners)
A few drops of Yellow Food Colouring

Hundreds & Thousands or other decorations (Optional)

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Instructions

1. Preheat the oven to 180C, 350F, Gas Mark 4 and lightly grease 2 large baking sheets.

2. Place all the cake ingredients in a large mixing bowl and beat until well blended.

3. Drop spoonfuls of the mixture onto the prepared baking sheets to make 16 cakes making sure you space them about 5cm/2-inch apart on all sides, then using the back of a spoon, spread each into circles no larger than 7cm/3-inch circles.

4. Bake for 12-15 minutes until they are firm to the touch. Remove from oven, transfer to a wire rack and allow to cool completely.

5. For the filling, place the butter, cream cheese and lemon zest in a mixing bowl and beat together until well mixed.

6. Add the icing sugar and beat until smooth. If the mixture seems too soft, add a little more icing sugar or chill to firm it up.

7. Assemble the whoopie pies by spreading the flat side of a cold cake with a generous amount of filling.� Place another cake, flat side down, on top of the filling then press together lightly.

9. To make the icing, mix together the lemon juice, water and a few drops of yellow food colouring in a medium sized mixing bowl, then add the icing sugar and mix until well blended and smooth and liquid enough to thickly coat the back of a spoon. Thinly ice the tops of the filled whoopie pies then sprinkle with hundreds and thousands if using.