Best Lemon Pie Cookies Recipes

LEMON MERINGUE PIE COOKIES

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.

LEMON PIE COOKIES

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.

BUTTERY LEMON PIE COOKIES

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

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix lemon pie filling, whole wheat pastry flour, sugar, arrowroot powder, baking powder, and baking soda together in a bowl.
• Whisk vegetable oil, orange zest, orange juice, lemon juice, and salt together in a separate bowl. Pour over lemon pie filling mixture; stir until dough is crumbly and moist throughout.
• Drop 12 spoonfuls of dough 1 inch apart onto an ungreased baking sheet.
• Bake in the preheated oven until lightly golden, about 10 minutes. Cool on the baking sheet for 5 minutes. Transfer gently to a wire rack; let cool until firm.

LEMON PIE COOKIES

Steps:

• Lemon Curd: Stir together sugar and cornstarch in a medium saucepan. Stir in zest, lemon juice, and water. Cook and stir over medium heat until thickened and bubbly. (It will be quick.) Whisk half the lemon mixture into the beaten egg yolks, then add entire mixture back to the saucepan. Cook and stir until it comes to a gentle boil, then cook and stir for 2 minutes more. Remove from heat and stir in butter until it melts. Transfer to a bowl and cover the top with plastic wrap. Chill for at least 1 hour. (Will last for 2 weeks in refrigerator.)
• Cookies: Pulse flour and butter in a food processor until crumbly. Add sour cream and ¼ teaspoon vanilla and pulse until the mixture comes together in a ball. Place dough ball on a sheet of waxed paper and cover with a second sheet of waxed paper. Roll to ¼" thick. Chill at least 30 minutes.
• Removed rolled out crust from refrigerator. Spread lemon curd in an even layer and roll up crust. Wrap with plastic wrap and chill until firm, at least 2 hours or overnight.
• Once the roll is chilled, preheat oven to 350°. Line a cookie sheet with parchment paper. Slice roll in ½" thick slices and bake for about 12-15 minutes. Let cool.
• Make the glaze by stirring powdered sugar and remaining ¼ teaspoon vanilla. Dip tops of cookies in glaze, or you can pour glaze over cookies. Let set before stacking.