Decorative Lemon Curd Cookie Cups with Whipped Topping

Makes

12 Cookie Cups

Ingredients

12 pieces Otis Spunkmeyer Sweet Discovery Lemon Burst Cookies dough, thawed

2 Eggs

1/4 cup Granulated Sugar

Grated Lemon Zest, from 1 lemon

1/4 cup Freshly Squeezed Lemon Juice

2 ounces Unsalted Butter Cut-Small Pieces

Pinch of Salt

Whipped Topping 
 

Preparation
  1. Press the cookie dough onto the bottom and up the sides of 12 greased mini muffin pan cups. Bake according to the direction for cookies. Set aside to cool.
  2. Combine the eggs, sugar, salt, lemon zest and juice in a medium saucepan; whisk to combine.
  3. Cook over medium heat, whisking constantly, until thickened and at least 165F.
  4. Remove from heat, strain through a fine-mesh sieve and whisk in the butter. Cover with parchment paper or plastic wrap and refrigerate until thoroughly chilled - 2 hours or overnight.
  5. Fill each cookie crust using a piping bag or small spoon. Top with whipped topping to serve. Keep any leftovers refrigerated.
  6. Refrigerate in a covered container and serve.
Chocolate Checkerboard Blondie
Recipe Idea
Little effort with a big, delicious impact. These two-tone bar cookies couldn’t be simpler to prepare; made with contrasting chocolate cookies and cut into squares—that’s it! Every homemade bite is either ultra-chocolately...
pink ribbon cookie and glass of milk
Recipe Idea
Honor Breast Cancer Awareness Month by decorating our cookies with an edible pink icing ribbon. A perfect opportunity to show off your icing skills.
Gingersnap Espresso Cookie
Recipe Idea
The perfect pick-me-up! Chocolate, ginger, and espresso come together in one seriously delicious, elevated cookie that’s easy to whip up at a moment’s notice. Chocolate and espresso is a winning combo, and...

Find out how Otis Spunkmeyer

can help you

Contact Us