The arrival of spring this month presents the perfect opportunity to incorporate outdoor walks, picnics, and fresh, delicious treats to make for yourself or gift to friends.

You may have made strawberry cupcakes, lemon bars, or blueberry muffins, but have you tried a whoopie pie? This delicious sandwich treat can be made with two cookies and a creamy filling, allowing for endless varieties and flavors. To get started, you can check out 60 irresistible recipes in The Whoopie Pie Book by Claire Ptak, which includes options flavors from Coconut Cream to Key Lime to seasonal favorites like Easter Egg.

Claire Ptak is the owner of Violet, a baking company that sells whoopie pies, cupcakes, and other popular serving-size desserts, all crafted with a focus on organic and seasonal ingredients. Her baked goods are so perfectly crafted and irresistible, even Prince Harry and Meghan Markle have called on her to create a lemon elderflower cake for their wedding.

With the following recipes for Lemon Cream Whoopie Pies and Lemon Curd Cream from her cookbook, you can have a taste of the royal wedding in your own kitchen.

Lemon Cream Whoopie Pies

Makes 9 large or 24 mini whoopie pies

INGREDIENTS

• 2 cups plus 2 tablespoons (300g) all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• 9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, softened
• 1 cup (200 g) sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• 6 tablespoons whole milk
• 3 tablespoons fresh lemon juice
• Zest of 2 medium lemons

INSTRUCTIONS

1. Preheat the oven to 350° F. Line two baking sheets with parchment paper.

2. In a bowl, sift together the flour, baking powder, and baking soda. Stir in the salt and set aside.

3. In a separate bowl, cream the softened butter and the sugar together until light and fluffy, using an electric hand mixer or standing mixer fitted with the flat beater. Add the egg and mix well. In a liquid measuring cup, combine the vanilla, milk and lemon juice. Add this to the butter mixture and mix well. Add the dry ingredients, mixing until just incorporated. Finally, fold in the lemon zest. Chill for 30 minutes.

4. Drop 18 large or 48 small scoops of batter, about 2 inches apart, onto the prepared baking sheets. Bake in the middle of the oven for 10-12 minutes for large whoopies or 8-10 minutes for mini whoopies, until the cakes are left with a slight impression when touched with a finger.

5. Remove from the oven to a wire rack and cool completely.

To Assemble:

Spread a generous scoop of Lemon Curd Cream (next recipe) on the flat surface of a cooled whoopie. Top with another whoopie to make a sandwich and serve.

Lemon Curd Cream

Makes enough to fill about 9 large or 24 mini whoopie pies

INGREDIENTS

• ½ cup (100 g) sugar
• Pinch of salt
• Zest and juice of 2 medium lemons
• 2 large egg yolks
• 3 sticks (1 ½ cups) cold unsalted butter, cut into cubes
• 3 tablespoons heavy cream

INSTRUCTIONS

1. Put the sugar, salt, lemon zest and juice, and egg yolks in a medium-sized, heatproof bowl. Place the bowl over a saucepan of barely simmering water and warm gently, whisking constantly. Add the butter, a few cubes at a time, stirring constantly until all the butter is incorporated and the mixture is smooth and thick. Do not overheat or the egg will scramble. Strain to remove the zest and any eggy bits. Cover with plastic wrap, pressing it down on the surface of the custard. Leave to cool for 20 minutes, then chill for 2 hours before using.

2. The lemon curd will keep in a sealed container in the fridge for up to 3 days. When ready to use, whip the heavy cream and fold into the chilled custard.