Lemon Cream Pie Cuties Cookie Recipe
By Tonia SeiditaI enjoy cooking, baking, canning, etc. I like to make my own recipes and I have entered my creations in various competitions like the Sonoma County and Harvest fairs, farmers markets, Dining Around, Gravenstein Apple Fair, etc.
2-1/2 Cups Flour
1⁄2 Teaspoon Baking Powder
2 Cups Powder Sugar
1 Cup Butter, (unsalted), soft
1⁄2 Teaspoon Salt
2 Large Egg Yolks
2 Tablespoons Lemon Zest
1 Tablespoon Lemon Juice
1 Teaspoon Vanilla
10 Ounce Jar of Lemon Curd or make your own and use the recipe below
12 Ounces Softened Cream CheesePreheat oven to 350 degrees F. Line 4 cookie sheets with parchment paper.In a medium bowl, whisk flour, baking powder and salt. In a large bowl mix at medium speed, beat butter and 1 cuppowdered sugar until light and fluffy. Add yolks, 1 tablespoon lemon zest, lemon juice and vanilla, beat to combine. Gradually
beat in flour mixture just until clumps form. Gather dough into a ball. Roll dough into 1” balls. Arrange 1” apart on cookie
sheets; make an indentation in the center of each using floured index finger. Fill each with 1⁄2 teaspoon of lemon curd and
bake for 20 minutes until crusts are golden brown. Let cool completely on wire rack.
While the cookies are cooling, mix the other tablespoon of lemon zest, 1 cup powdered sugar, cream cheese and 1⁄4 cup of
lemon curd together until light and creamy. Put mixture into a pastry bag and pipe approximately 1 teaspoon on to each
cooled cookie. Put 1 cup of lemon curd into a pastry bag and pipe a small amount on top of each cookie.
This recipe makes 48 cuties.
Lemon Curd, makes 2 cups
6 Egg Yolks, lightly beaten
1 Cup Granulated Sugar
6 Tablespoons Lemon Juice
1 Tablespoon Lemon Zest
1⁄4 Teaspoon Salt
1⁄2 Cup Unsalted Butter, Cubed
2 Tablespoons Cornstarch
6 Tablespoons Water
Stir together sugar, salt and cornstarch in a medium saucepan. Stir in zest, juice and water. Cook and stir over medium heat
until thick and bubbly (will be quick). Whisk half of the lemon mixture into the beaten yolks, and then add the entire mixture
back into saucepan. Cook and stir until it comes to a gentle boil, cook and stir for 2 minutes more. Remove from heat and stir
in butter until it melts. Transfer to a bowl, cover top with plastic wrap and chill for at least 1 hour. This will last for 2 weeks in