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Lemon Cream Pie Cookie Cups

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Lemon Cream Pie Cookie Cups
  • Prep Time 15 min
  • Total Time 50 min
  • Servings 24
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These adorable mini lemon cream pie cups are the perfect bite-sized treat for summer… or anytime, really.

Ingredients

1
package Immaculate Baking Co.™ vanilla sugar cookie dough
1 1/2
cups lemon curd (from two 10-oz jars)
1 1/2
cups whipped cream
Grated lemon peel, if desired

Directions

  • 1 Heat oven to 350°F. Spray 24 mini muffin cups with cooking spray. Place 1 dough round in each muffin cup. Bake 10 to 13 minutes or until edges are golden brown.
  • 2 Remove from oven, and immediately press indentation into each cookie cup with end of wooden spoon. Cool completely in pan, about 20 minutes. Run knife around edges of cups to loosen; gently remove from pan.
  • 3 Spoon 1 tablespoon lemon curd into each cookie cup, and top with 1 tablespoon whipped cream. Top with lemon peel. Refrigerate until ready to serve.
Tips  

Reserve remaining lemon curd in refrigerator for a later use.

Separate cookie dough easily using a knife.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie Cup
Calories
130
(
Calories from Fat
45
)
Daily Value
Total Fat
5g
7%
(
Saturated Fat
2 1/2g
11%
,
Trans Fat
0g
)
Cholesterol
20mg
6%
Sodium
35mg
1%
Potassium
5mg
0%
Total Carbohydrate
20g
7%
(
Dietary Fiber
0g
0%
,
Sugars
4g
)
Protein
0g
Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
0 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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