Lemon Cream Pie Cuties Cookie Recipe

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.

During the holidays I do a lot of baking and make around 20 varieties of cookies each year.  My husband’s family is Italian and I have taken to researching and making various Italian cookies that we take to my inlaws each year.  The cookies that I take to them mean the Holidays for my inlaws.

I love lemon anything and for the last couple of years I have been perfecting a lemon pie cookie recipe.  Attached is my latest and best lemon cream pie cookie recipe.  The cookie has the flavors of the classic lemon bar but also a creamy lemon filling.

Recipe
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

the refrigerator.