STORE BOUGHT LEMON COOKIES RECIPES

Name: Lemon curd cookies
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: ½ cup unsalted butter, at room temperature;; ¼ cup powdered sugar;; 1 egg yolk;; ½ tbsp freshly grated lemon zest;; 1 tbsp freshly squeezed lemon juice;; ½ tsp salt;; 1 ¼ cups all-purpose flour;; ½ cup lemon curd.

LEMON CURD COOKIES {EASY RECIPES} | 100K RECIPES

Lemon Curd Cookies {Easy Recipes} | 100K Recipes image

These cookies have been my favorite for a long time. You won't be able to resist this intense lemon flavor, sweet and tart taste, and amazing texture. Just prepare these lemon curd cookies on a cold and rainy fall day, and it will immediately turn sunny.

Provided by 100krecipes

Categories Breakfast, Brunch, Dessert

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Number Of Ingredients 8

Ingredients

½ cup unsalted butter, at room temperature;
¼ cup powdered sugar;
1 egg yolk;
½ tbsp freshly grated lemon zest;
1 tbsp freshly squeezed lemon juice;
½ tsp salt;
1 ¼ cups all-purpose flour;
½ cup lemon curd.

Steps:

Preheat the oven to 350°F.
In a mixing bowl, beat together softened unsalted butter and powdered sugar using an electric mixer until creamy. Usually, it takes a few minutes. Then, add egg yolk, freshly grated lemon zest, lemon juice, and salt. Beat until combined. Then, add all-purpose flour and beat on low until the mixture turns into ?lumps. Using your hands, fold the clumps into one ball of dough.
Line a baking sheet with parchment paper. Scoop up a tablespoon of the dough and roll it into a 1-inch ball. Repeat with the remaining dough. You will form about 15-20 balls. Place them on the prepared baking sheet with some distance from each other because they will slightly increase in size.
Using a spoon or your finger, press down on the center of the ball and make an indentation for the lemon curd. Repeat with the remaining balls. Bake in the preheated oven for 15-20 minutes or until golden.
Remove the baking sheet from the oven. Let the lemon cookies cool to room temperature. Then, dust with icing sugar and fill the indentation in each cookie with lemon curd. Enjoy!

LEMON TARTS RECIPE - PILLSBURY.COM

Lemon Tarts Recipe - Pillsbury.com image

These bite-size cookie lemon tarts are filled with a delicious lemon filling and perfect for a spring brunch or bridal shower dessert. Make them extra special by topping with your choice of fresh fruit or whipped topping before serving. Best of all, Pillsbury™ Ready to Bake! Sugar Cookie Dough does all the heavy lifting for these impressive mini lemon tarts, so you can whip them up in no time at all. Learn how to make Lemon Tarts for any occasion with these handy step-by-step photos.

Provided by Pillsbury Kitchens

Total Time 3 hours 25 minutes

Prep Time 35 minutes

Yield 24

Number Of Ingredients 9

Ingredients

3/4 cup sugar
2 tablespoons cornstarch
3/4 cup water
1 teaspoon lemon zest
3 tablespoons fresh lemon juice
2 egg yolks
1 1/2 tablespoons butter, cut into pieces
1 package (16 oz) refrigerated Pillsbury™ Ready to Bake!™ Sugar Cookie Dough (24 Count)
Fresh raspberries, blueberries, sliced strawberries or whipped topping, as desired

Steps:

In 1 1/2- or 2-quart saucepan, mix sugar and cornstarch. Gradually stir in water, lemon zest and 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 about 1 minute longer, stirring constantly. Remove from heat; stir in butter. Transfer to small bowl; cover and refrigerate at least 2 hours until cool.
Heat oven to 350°F. Grease 24 mini muffin cups with shortening; lightly flour. Place 1 cookie dough round in each muffin cup.
Bake 16 to 20 minutes or until golden brown. Carefully press end of wooden spoon into center of each cookie cup to make 1-inch wide indentation. Cool completely in pan, about 30 minutes. Carefully remove cookie cups from pan by twisting gently to loosen.
Remove lemon filling from refrigerator; stir well. Spoon about 2 1/2 teaspoons into each cookie cup. Garnish with fresh fruit or whipped topping before serving. Store covered in refrigerator.

Nutrition Facts : Calories 120 , CarbohydrateContent 19 g, CholesterolContent 20 mg, FatContent 1 , FiberContent 0 g, ProteinContent 0 g, SaturatedFatContent 2 g, ServingSize 1 Tart, SodiumContent 55 mg, SugarContent 13 g, TransFatContent 0 g

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