Mother's Day Lemon Pie Cookie

Mother's Day Lemon Pie Cookie

You can substitute other filling flavors in this fast and easy cookie for other yummy versions of the cookie.  And, also you can use homemade lemon curd filling which is delicious!

1 roll refrigerated sugar cookie dough, softened

1 cup lemon curd or lemon pie filling

½ cup confectioners sugar, sifted

whipped cream

8 lemon slices, halved

mint leaves (optional)

Preheat oven to 350 degrees F.  Spray a 12 inch round baking pan (pizza pan) with non-stick cooking spray.

Press dough evenly into prepared pan.  Bake in oven for 5 minutes.  Spread lemon curd or pie filling on top of dough.  Bake in oven for 12 minutes.  Remove from oven and let cool.  Sift powdered sugar over cookie.  Slice into 16 wedges.  Garnish each wedge with whipped cream, lemon slice and a mint leaf.  Serves 16.

Award-Winning Lemon Curd

This recipe won second in a lemon curd contest that  The Advocate had several years back.  I was a Chef at a tearoom so the rich lemon curd  was always a huge hit with the customers.  You can use lemon curd as a filling for cakes, favorite is mixing it with whipped cream, filling a graham cracker crust and refrigerating for a delicious cool dessert.  And, of course you can always use it as a spread with scones or biscuits.

2 ¼ cups sugar

2/3 cup lemon juice

8 egg yolks, slightly beaten

2 sticks(1 cup) salted butter, sliced into 6 pieces

Combine sugar, lemon juice and egg yolks in a heavy pot.  (You can also use a double boiler).  Heat mixture over medium heat for about 12 minutes whipping the entire time.  When the mixture coats the back of a wooden spoon, remove from heat.  Add butter and mix well.  Makes 3 ½ cups.