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Lemon Cream Pie Cookie Cups

Name: Lemon Cream Pie Cookie Cups
Prep time: 15 min
Total time: 50 min
Yield: 24
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

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Kitchen Tested

Prep 15 min
Total 50 min
Servings 24

These adorable mini lemon cream pie cups are the perfect bite-sized treat for summer… or anytime, really. MORE+ LESS-

By Tablespoon Kitchens

Updated December 22, 2016

Ingredients

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

Steps

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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.