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Delight in the perfect balance of sweet and tart with our Cookie Cups with Lemon Curd. Crisp lemon cookie cups hold a silky, homemade lemon curd filling, topped with a dollop of whipped cream for a refined and refreshing dessert.
Makes
12 Cookie Cups
Ingredients
12 pieces Otis Spunkmeyer Sweet Discovery Lemon Burst Cookies dough, thawed
2 Eggs
1/4 cup Granulated Sugar
Grated Lemon Zest, from 1 lemon
1/4 cup Freshly Squeezed Lemon Juice
2 ounces Unsalted Butter Cut-Small Pieces
Pinch of Salt
Whipped Topping
Preparation
- Press the cookie dough onto the bottom and up the sides of 12 greased mini muffin pan cups. Bake according to the direction for cookies. Set aside to cool.
- Combine the eggs, sugar, salt, lemon zest and juice in a medium saucepan; whisk to combine.
- Cook over medium heat, whisking constantly, until thickened and at least 165F.
- Remove from heat, strain through a fine-mesh sieve and whisk in the butter. Cover with parchment paper or plastic wrap and refrigerate until thoroughly chilled - 2 hours or overnight.
- Fill each cookie crust using a piping bag or small spoon. Top with whipped topping to serve. Keep any leftovers refrigerated.
- Refrigerate in a covered container and serve.
