LEMON MERINGUE PIE COOKIES
Here's a way to have the refreshing flavor of lemon meringue pie in a hand-held cookie. The meringue base is filled with homemade lemon curd. They are a refreshing treat. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 5 dozen.
Number Of Ingredients 10
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Add vanilla and cream of tartar; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form., Cut a small hole in the corner of a pastry or plastic bag; insert a #24 star tip. Fill bag with meringue. Pipe 1-in. circles 2 in. apart onto parchment-lined baking sheets. Pipe 1 or 2 circles over the edge of the base, forming sides., Bake at 300° for 25 minutes or until set and dry. Turn oven off; leave meringues in oven for 1 hour., Meanwhile, in a small heavy saucepan over medium heat, whisk the eggs, sugar, lemon juice and zest until blended. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a metal spoon. Transfer to a small bowl; cool for 10 minutes. Cover and refrigerate until chilled., Just before serving, spoon lemon curd into the center of cookies. Refrigerate leftovers.
Nutrition Facts : Calories 38 calories, Fat 1g fat (0 saturated fat), Cholesterol 16mg cholesterol, Sodium 11mg sodium, Carbohydrate 7g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
LEMON-SUGAR COOKIE PIE
This must-try pie is like a perfect glass of lemonade-it strikes just the right balance between sweet and tart. With a crushed sugar cookie crust, lemon curd filling and tangy cream cheese topping, it's the treat we want to eat on every warm, sunny day! And because it's easily made ahead and sets up so well, it's an ace party dessert, too.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 5h5m
Yield 8
Number Of Ingredients 15
Steps:
- Heat oven to 375°F. Make and bake 36 cookies as directed on pouch for drop cookies. Cool completely, at least 1 hour. Store 16 cookies in airtight container for another use.
- Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray.
- In food processor, process half of the remaining 20 cookies to fine crumbs. Remove to medium bowl. Continue to process second half of remaining cookies to fine crumbs; add to bowl. Stir in 1/4 cup melted butter until well blended. Press very firmly on bottom and up side of pie plate. Bake 10 to 12 minutes or until crust is set in center and edges are golden brown. Cool 15 minutes.
- In 2-quart saucepan, mix granulated sugar and cornstarch. Gradually stir in water, 2 teaspoons lemon zest and the lemon juice until smooth. Cook and stir over medium-high heat. Heat to boiling; boil 1 minute, stirring constantly, until mixture is bubbly and thickened. Remove from heat.
- In small bowl, beat egg yolks with whisk. Gradually beat about 1/2 cup hot mixture into egg yolks. Gradually stir yolk mixture into hot mixture in saucepan. Cook over medium heat, stirring constantly, until mixture starts to gently boil. Cook 2 minutes longer, stirring constantly. Remove from heat; stir in 3 tablespoons butter. Pour over cooled baked crust. Cool at room temperature 15 minutes, then cover filling with plastic wrap. Refrigerate at least 3 hours until set.
- When ready to serve, remove plastic wrap from filling. In chilled medium bowl, beat cream cheese until smooth. Beat in remaining Topping ingredients with electric mixer on medium-high speed until stiff peaks form. Spread on top of chilled pie. Top with 1 teaspoon lemon zest. Store loosely covered in refrigerator.
Nutrition Facts : Calories 780, Carbohydrate 92 g, Cholesterol 205 mg, Fat 8 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 26 g, ServingSize 1 Slice, Sodium 400 mg, Sugar 67 g, TransFat 1 1/2 g
BUTTERY LEMON PIE COOKIES
This is a recipe that my grandmother, a culinary arts instructor, taught me when I was a little girl and I've been making them ever since. A nice buttery cookie filled with a refreshing, tangy lemon center, these will be a welcome treat when you want to serve something special.
Provided by Family Favorites
Categories Fruit Desserts
Time 30m
Number Of Ingredients 15
Steps:
- 1. Note: Prep time does not include cooling times.
- 2. In bowl, combine first 4 ingredients. Blend well. Chill.
- 3. Heat oven to 350 degrees. Shape dough into 1" balls. Place 2" apart on prepared cookie sheet. (I use parchment paper.) With thumb, make an imprint in the center of each cookie.
- 4. Bake at 350 degrees for 8-10 minutes until just golden. Remove from cookie sheet and cool.
- 5. For Filling: In medium saucepan, combine filling ingredients. Cook over low heat, stirring constantly, until thick and smooth. Cool.
- 6. Top each cookie with 1/4 tsp. filling. Garnish as desired.
LEMON PIE COOKIES
Provided by Claire Robinson
Time 1h40m
Yield about 18 cookies
Number Of Ingredients 6
Steps:
- In the bowl of a stand mixer, beat the butter, 2 cups of the sugar and salt until smooth. Add all of the lemon juice and half of the zest. On a low speed, add the flour, 1/2 cup at a time, until just incorporated. Turn the cookie dough out onto a board and roll it into a log. Cover with plastic wrap and refrigerate for at least 1 hour and up to 24 hours.
- Preheat the oven to 350 degrees F.
- Remove log from the refrigerator and cut it into thin 1/4-inch thick discs. If using 1 baking sheet, bake the cookies in batches. Arrange the discs on 2 silicone or parchment lined baking sheets, 1-inch apart, and bake until the edges are just golden, about 20 minutes. Remove the cookies from the oven and transfer them to a wire rack to cool completely.
- Meanwhile, using stand mixer or hand mixer, mix cream cheese with the remaining 1 cup confectioners' sugar and remaining half of the lemon zest.
- Top half of the cookies with the cream cheese mixture and cover with another cookie to make a sandwich. Dust the top of the cookie sandwiches with confectioners' sugar and serve.
LEMON PIE WITH COOKIE CRUST RECIPE - (4.6/5)
Provided by cecelia26_
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. In a medium bowl, combine the crushed cookies and butter; mix well. Spread into the bottom and up the sides of a 9" deep-dish pie plate, forming a crust. Bake 10 minutes, then remove from the oven and allow to cool completely. Combine pudding mixes with milk and beat until thick; spoon evenly into the pie crust. In a large bowl, beat cream cheese with powdered sugar and vanilla until smooth; fold in whipped topping. Spread over the pie filling, Refrigerate and chill at least 2 hours before serving. Variation: Add 1 cup crushed pineapple, well drained to pudding mixture.
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LEMON PIE COOKIES (HAND PIES) - CRAZY FOR CRUST
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Reviews 6Estimated Reading Time 6 minsCategory DessertTotal Time 50 mins
- Stir together sugar and cornstarch in a medium saucepan. Stir in zest, lemon juice, and water. Cook and stir over medium heat until thickened and bubbly. (It will be quick.)
- Pulse flour and butter in a food processor until crumbly. Add sour cream and ¼ teaspoon vanilla and pulse until the mixture comes together in a ball. Place dough ball on a sheet of waxed paper and cover with a second sheet of waxed paper. Roll to ¼” thick. Chill at least 30 minutes.
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