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
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 MERINGUE COOKIES
Like their inspiration, lemon meringue pie, these cookies have three elements. They're built on simple, slice-and-bake French shortbread cookies, rich, buttery and flavored with vanilla. The shortbread base is almost classic, except that the cookies are baked in muffin tins, so they're straight-sided and deeply golden brown. The "filling" is lemon curd, and the topping is crunchy bits of meringue. You get crumbly, velvety and crackly, sweet and tart in every bite. These cookies were created for an imaginary friend, Chief Inspector Armand Gamache, the hero of 16 Louise Penny novels, and a man who considers lemon meringue divine.
Provided by Dorie Greenspan
Categories snack, cookies and bars, dessert
Time 2h
Yield 24 cookies
Number Of Ingredients 13
Steps:
- Make the meringue: Heat oven to 250 degrees and line a baking sheet with parchment paper. In a small bowl, stir together both sugars.
- Working with an electric mixer, beat the egg white, vinegar and salt on medium-high speed until the mixture forms soft peaks, about 3 minutes. Add the sugar mixture 1 tablespoon at a time, beating after each addition. Once the sugar is incorporated, beat 2 minutes more; you'll have stiff, glossy, white peaks. Put the meringue on the baking sheet and spread it 1/4-inch thick. (It will cover only a small part of the sheet.)
- Bake the meringue undisturbed for 35 minutes. Turn off the heat, prop open the oven door and let it dry for 1 hour. When you're ready to use it, chop it into pieces about the size of chocolate chips. Precision doesn't matter.
- Make the shortbread: Working with a mixer (use the paddle if it's a stand mixer), beat the butter, both sugars and the salt on medium speed for about 3 minutes, until smooth but not fluffy. On low speed, beat in the yolks, one at a time, followed by the vanilla. Add the flour in three additions, mixing on low until the dough comes together in large clumps. Turn out the dough and knead it into a ball. Cut the ball in half.
- Shape each half into a 6-inch log. Wrap it and refrigerate for at least 1 hour. (You could also freeze it for up to 2 months; leave it on the counter for 1 hour before baking.)
- When you're ready to bake the cookies, heat oven to 350 degrees. Coat 1 or 2 muffin tins with butter (or nonstick baking spray).
- Slice each log into 12 rounds (each 1/2-inch thick); drop one into each muffin cup. (If you don't have enough tins, you can work in batches.)
- Bake for 21 to 23 minutes, or until the cookies are golden brown around the rims. Transfer the tin(s) to a rack, cool for 5 minutes, then lift the cookies out and onto racks; cool to room temperature.
- Just before serving, top each cookie with lemon curd, then top with ample chunks of meringue, pressing them into the curd. The meringue will keep in a cool, dry place for a few days, and the cookies can be kept at room temperature for about 3 days. But once you top the cookies, they're best eaten soon after.
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.
More about "lemon pie cookies recipes"
LEMON MERINGUE PIE COOKIES - TWO SISTERS
From twosisterscrafting.com
4.5/5 (4)Category CookiesServings 1Total Time 1 hr
THE BEST LEMON COOKIES - LIVE WELL BAKE OFTEN
From livewellbakeoften.com
LEMON PIE (EASY & DELICIOUS) - LIVE WELL BAKE OFTEN
From livewellbakeoften.com
CREAMY LEMON PIE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
LEMONADE PIE - A CREAMY & EASY PIE RECIPE | COOKIES …
From cookiesandcups.com
LEMON PIE WITH SUGAR COOKIE CRUST - COURTNEY'S SWEETS
From courtneyssweets.com
LEMON PIE COOKIES (HAND PIES) - CRAZY FOR CRUST
From crazyforcrust.com
Reviews 6Estimated Reading Time 5 minsCategory DessertTotal Time 50 mins
MAN'S RETRO 'CHEAT LEMON PIE' FROM THE 1970S IS FULL OF SUMMER …
From delishably.com
BEST PEANUT BUTTER COOKIES RECIPES - TODAY
From today.com
LIMONCELLO PIE WITH CANDIED LEMONS RECIPE - THE WASHINGTON POST
From washingtonpost.com
LEMON PIE - ALLRECIPES
From allrecipes.com
3 INGREDIENT LEMON CAKE - BELLY FULL
From bellyfull.net
LEMON CREAM PIE WITH VANILLA COOKIE CRUST | COOKIES AND CUPS
From cookiesandcups.com
10 BEST LEMON PIE FILLING COOKIES RECIPES | YUMMLY
From yummly.com
10 BEST LEMON PIE FILLING COOKIES RECIPES | YUMMLY
From yummly.com
CREAMY LEMON PIE • DANCE AROUND THE KITCHEN
From dancearoundthekitchen.com
LEMON CREAM PIE COOKIES - FAMILY COOKIE RECIPES
From familycookierecipes.com
LEMONADE PIE COOKIES RECIPE - PILLSBURY.COM
From pillsbury.com
LEMON ICEBOX PIE RECIPE - SOUTHERN LIVING
From southernliving.com
PIN BY MARLENE LEGRANDE ON PIE | LEMON RECIPES, LEMON COOKIES …
From pinterest.com
LEMON MERINGUE PIE COOKIES - FOR TWO! - RACHEL COOKS®
From rachelcooks.com
THE BEST REAL LEMON PIE RECIPE - SUGAR AND CHARM
From sugarandcharm.com
LEMON-BLUEBERRY COOKIES - EATINGWELL
From eatingwell.com
You'll also love