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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:

  • In a large mixing bowl, combine butter and sugar, beating until light and fluffy.
  • Add egg and water, beating until combined.
  • Add cake mix, and beat until combined. Dough will be thick.
  • Cover and refrigerate for 2-3 hours, or until it can be rolled into balls.
  • Prepare and chill lemon curd while waiting for the dough to chill!
  • Coat non-stick mini muffin pans with cooking spray.
  • Roll dough into scant 1-inch balls, about 11/2 - 2 tsp. dough, and place in the bottom of each muffin cup.
  • Make an indentation with your thumb in the center of each dough ball.
  • Bake at 350 degrees for 8-10 minutes, or until edges are pale golden brown.
  • Immediately remove heat, and use the end of a wooden spoon to re-indent the center of each cup.
  • 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:

  • In a small bowl, whisk together the egg yolks, lemon zest, lemon juice, sugar and salt. Transfer to a small saucepan.
  • 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.
  • Remove from heat and add the butter. Mix until smooth.
  • Transfer the curd to a small bowl and cover with plastic wrap.
  • Refrigerate until chilled, about 30 minutes.

To assemble:

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

Notes

Store in the refrigerator.