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Lemon Cream Pie Cookie Cups

Cake mix sugar cookie cups, filled with homemade lemon curd, and topped with whipped cream, for bite-sized Lemon Cream Pie Cookie Cups! These Lemon Cream Pie Cookie Cups are simple, but oh-so delicious, and what summer dreams are made of!
Prep Time 40 minutes
Cook Time 25 minutes
Total Time 1 hour 5 minutes
Servings 36 cookie cups

Ingredients

For cookie cups:

  • 3/4 c. butter softened
  • 1/2 c. sugar
  • 1 egg
  • 2 tbsp. water
  • 1 box French vanilla cake mix
  • whipped cream for garnish

For lemon curd:

  • 4 egg yolks at room temperature
  • Zest of 2 lemons
  • 1/3 c. fresh lemon juice
  • 1/2 c. sugar
  • pinch of salt
  • 3 tbsp. unsalted butter softened

Instructions

For cookie cups:

  1. In a large mixing bowl, combine butter and sugar, beating until light and fluffy.
  2. Add egg and water, beating until combined.
  3. Add cake mix, and beat until combined. Dough will be thick.
  4. Cover and refrigerate for 2-3 hours, or until it can be rolled into balls.
  5. Prepare and chill lemon curd while waiting for the dough to chill!
  6. Coat non-stick mini muffin pans with cooking spray.
  7. Roll dough into scant 1-inch balls, about 11/2 - 2 tsp. dough, and place in the bottom of each muffin cup.
  8. Make an indentation with your thumb in the center of each dough ball.
  9. Bake at 350 degrees for 8-10 minutes, or until edges are pale golden brown.
  10. Immediately remove heat, and use the end of a wooden spoon to re-indent the center of each cup.
  11. Allow to cool completely before removing to a wire rack. They're a little delicate to remove from the pans, so make sure you're careful, and it helps to sort of spin them out of the cup!

For lemon curd:

  1. In a small bowl, whisk together the egg yolks, lemon zest, lemon juice, sugar and salt. Transfer to a small saucepan.
  2. Cook the mixture over low-medium heat, stirring constantly, until it is thick enough to coat the back of a spoon, 3 to 5 minutes.
  3. Remove from heat and add the butter. Mix until smooth.
  4. Transfer the curd to a small bowl and cover with plastic wrap.
  5. Refrigerate until chilled, about 30 minutes.

To assemble:

  1. Pipe or spoon a heaping teaspoonful of lemon curd into the center of each cookie cup.
  2. Top with whipped cream!

Recipe Notes

Store in the refrigerator.