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Triple Lemon Cookie Cups

Triple Lemon Cookie Cups
  • Prep 20 min
  • Total 60 min
  • Servings 18
Cookie cups filled with a big swirl of lemon cheesecake frosting and topped with lemon curd. Recipe by Hungry Happenings.
May 7, 2018

Ingredients

  • 1 pouch Betty Crocker™ sugar cookie mix
  • 1/2 cup butter, softened
  • 1 large egg
  • 1 teaspoon lemon juice
  • Zest from 1 lemon

  • 2 pkgs (250 g each) cream cheese, softened
  • 1/2 cup icing sugar
  • 1 cup lemon curd
  • 3 cups frozen whipped topping, thawed

  • 1/2 cup lemon curd

Steps

  • 1
    Preheat oven to 350ºF. Grease inside of 18 muffin cups. Mix together cookie mix and butter. Stir in egg, lemon juice and lemon zest. Spoon 2 tablespoons of dough into each muffin cup. Press dough into a thin layer on the bottom and 3/4 of the way up the sides of each cup. Freeze for 15 minutes.
  • 2
    Bake for 10 minutes, then remove from oven and press puffed dough down into a thin layer. Return to oven for 4-6 minutes until the cookies are golden brown and baked through in the centre. Remove from oven and cool in pan for 10 minutes, then remove cookie cups from pan and set on a cooling rack to cool completely.
  • 3
    Meanwhile, beat cream cheese until light and fluffy. Add icing sugar and lemon curd and beat to combine. Beat in whipped topping. Spoon into a pastry bag fitted with a large star tip. Pipe a big swirl into each cooled cookie cup. Drizzle, pipe or spoon lemon curd over top.

Nutrition Facts

Serving Size: 18
Calories
145.9
Total Fat
11.4g
Saturated Fat
5.1g
Cholesterol
54mg
Sodium
11mg
Total Carbs
10.6g
Dietary Fiber
0.2g
Sugars
9.2g
Protein
1.4g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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