These Sweet and Tart Lemon Curd Cookie Cups are the perfect dessert to share with your friends, family and guests this holiday season.
We are heading into a crazy fun time of year when you love to entertain. The opportunity to have last minute guests over, let alone planned parties, just means having your pantry full of helpful resources is a really good thing. Which is why I am glad to share my little secret solution with you. The one and only “Baking Queen”, Betty Crocker, has made filling your pantry with cookie mixes to grab for a quick (and creative) dessert so easy. Fresh out of the oven sweets just for your guests. And even better, these can be found at your local Walmart stores.
Since coming up with creative recipes is always the kind of challenge I like, I decided to first see all my cookie mix options. There are so many! If you want to see all the choices and even check out some recipes, take a look at the Betty Crocker® Cookie Pouch selection at Walmart.
- Chocolate Chip
- Sugar Cookie
- Pumpkin Spice
- Rainbow Chocolate Candy
- Oatmeal Chocolate Chip
- Walnut Chocolate Chip
- White Chip Macadamia
- Double Chocolate Chunk
With the holidays fast approaching, I decided to do something a little different and take one of the recipes I have become known for, Lemon Bars, and re-create it into an easier to serve dessert. No fork and plate needed. I love designing platters of food whether cheese, appetizers or desserts where there are different types of choices to appeal to everyone. In my case, I gravitate to fruit desserts which has helped me to perfect my lemon curd. So, off I go to pick up my supplies and my Betty Crocker® Sugar Cookie Pouch at Walmart.
Now, another reason that I think this combination of sugar cookie and lemon curd will work so well together for the adult palette is because of the combination of sweet and tart. If done right, it will be so well balanced, just like a good wine. The beautiful part of using this Betty Crocker® Sugar Cookie Pouch is all that needs to be added are eggs and butter. Ingredients I always have on hand. That’s a good tip for you in preparing for the upcoming season: stock your pantry, fridge and freezer!
In making these Sweet and Tart Lemon Curd Cookie Cups, you can choose prepared lemon curd or make it yourself. Which ever is more convenient. Lemon curd is a good option to keep in the pantry for those guests who show up with a bottle of wine wanting to celebrate the season. Whether on ice cream, angel food cake or my new favorite cookie cups, it is a quick way to impress your guests with your baking skills. They don’t need to know your secret tricks. If you decide to make it yourself, I have included the recipe along with how to make the cookie cups.
The recipe for these Sweet and Tart Lemon Curd Cookie Cups takes a few steps but it so worth it. The first thing you will want to do is begin making the cookie cups themselves. Instead of using cookie sheets, you will be using mini muffin tins. This trick lets us form the batter to the shape of the cup.
Then, once they are lightly brown and ready to come out of the oven, you will make room in the center of the cookie cup for the lemon curd to go by lightly using a small spatula to push the cookie dough towards the sides of the pan.
Once cooled, the sugar cookie cups are now ready to be filled with the lemon curd. I top with a dollop of real whipped cream because, well, it just tastes so good!
Next time you are looking to make cookies for a fun afternoon with the kids, to give sweet gift bags to your friends or are entertaining guests, try Betty Crocker® Cookie Pouches. They are my secret ingredient for quick and delicious desserts. What is your favorite Betty Crocker® Cookie Pouch to make?
- 1 package Betty Crocker® Sugar Cookie Pouch
- 1 stick butter, softened
- 1 egg
- 3 lemons
- 1 cup sugar
- 1 stick butter
- 4 large eggs
- 1/2 cup lemon juice
- 1/8 teaspoon salt
- Whipped cream - optional
- Preheat oven to 375.
- Combine cookie mix, softened butter and egg.
- Mix till blended. Will be crumbly.
- In mini muffin pan, scoop one teaspoon of dough and form a disk. Press into ungreased pan working batter about 1/4 up the sides.
- Bake 6-8 minutes. Watch so it doesn't get too brown.
- Remove from oven. While still in pan, take a thin spatula or small spoon and lightly press the now cooked but still warm dough from the middle of the cup to the sides. Just open the cup enough to fill with lemon curd.
- Remove each cup from muffin tin to cooling rack. Let cool.
- Once cool, fill with lemon curd.
- Top with whipped topping.
- Zest the lemons taking the rind only and not the white pith.
- Cream the butter.
- Combine sugar and zest. Add to butter.
- Add eggs one at a time.
- Add lemon juice and salt.
- Mix till combined.
- In medium size saucepan, add lemon mixture.
- Cook on low heat stirring constantly till ingredients have thickened. About 8-10 minutes.
- Take off heat and let cool before filling cookie cups.
- Refrigerate remaining lemon curd.
- These sugar cookie cups can be filled with any flavor combinations you like from chocolate to peanut butter to pie fillings.