Lemon Cream Pie Cookie Cups
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- Prep 15min
- Total50min
- Servings24
These adorable mini lemon cream pie cups are the perfect bite-sized treat for summer… or anytime, really.MORE+LESS-
Updated December 22, 2016
Ingredients
1
package Immaculate Baking Co.™ vanilla sugar cookie dough
1 1/2
cups lemon curd (from two 10-oz jars)
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.
Expert Tips
- Reserve remaining lemon curd in refrigerator for a later use.
- Separate cookie dough easily using a knife.
Nutrition Information
Nutrition Facts
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;
*Percent Daily Values are based on a 2,000 calorie diet.