Decorative Lemon Curd Cookie Cups with Whipped Topping


12 Cookie Cups


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 

  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.
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