Lemon Cream Pie Cookie Cups
Delicious cookie cups filled with a light and airy lemon cream, perfectly balancing sweetness and tartness, ideal for any gathering.
Ingredients
For the Cookie Base
- 1 cup all-purpose flour For a gluten-free version, use a 1:1 gluten-free flour blend.
- ½ cup unsalted butter, softened Ensure it's softened for easier mixing.
- ¼ cup granulated sugar
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
For the Lemon Cream Filling
- 1 cup heavy cream For a dairy-free alternative, use coconut cream.
- ½ cup powdered sugar Can substitute with natural sweeteners if desired.
- ¼ cup lemon juice Freshly squeezed is best.
- 1 teaspoon vanilla extract
Instructions
Preparation
- Gather all of your ingredients and ensure the butter is softened to room temperature.
- Zest the lemon to use for the filling.
Making the Cookie Base
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Gradually mix in the all-purpose flour and salt until a soft, slightly sticky dough forms.
- Grease a muffin tin and press small portions of dough into each cup, shaping them into small cups.
- Bake for 12-15 minutes or until golden brown, keeping an eye to avoid overbaking.
Making the Filling
- In a separate bowl, whip the heavy cream until it thickens.
- Gradually add the powdered sugar, lemon juice, zest, and vanilla, whipping until soft peaks form.
Assembly
- Once the cookie cups are completely cooled, fill each with lemon cream filling, being careful not to overfill.
- Optional: Garnish with additional lemon zest or whipped cream.
Serving
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
Store in an airtight container in the refrigerator for up to 3 days. For the best flavor, consume within 1-2 days.