Posted: 4/30/2012 2:52:08 PM
Hjermstad, I asked the same question the other day, but it didn't get printed for some reason? Interesting that only you and I have asked that question, though. In the past, I have made a lemon "curd" for lemon meringue pie, but I suspect they don't mean for us to go to all that trouble. I know there is a canned lemon pie filling on the market, and I suspect that's what they mean. I'm gonna give it a try anyway.
Posted: 4/30/2012 2:17:15 PM
What is lemon curd and where do you find it in the store?
Posted: 2/2/2012 11:04:34 AM
I have a tip for this recipe. You can use the top of a small empty prescription bottle to press down the denter of each cookie. Works great!
Posted: 1/13/2012 11:26:35 AM
SooooGoood fun to eat and easy to make.
Posted: 1/7/2012 9:19:29 AM
I think they are wonderful but the only thing is I think they are too sweet by using the sugar cookie dough. I replaced the sugar cookie dough with ready pie crust and it came out great just not as sweet. Great Recipe!
Posted: 12/21/2011 6:43:28 AM
These are wonderful, but the recipe for the meringue should be doubled as it was no where near enough. Also, I had to use more than 3/4 cup of the curd. Otherwise, these were awesome!
Posted: 12/8/2011 9:55:32 PM
Wonderful! I used a mini cupcake/muffin/tart pan ($5 from WalMart), spritzed each cup with a wee bit of cooking spray & put 1/2 the amount of cookie dough in each, making 48 one bite cookies. I thinned a 10 oz jar of lemon curd with a little lemon juice to make it smooth & creamy and had just enough to fill all 48 mini cups (with a little left over for tasting). There was enough meringue left over to make a few 'Forgotten Cookies'. I added some mini chocolate chips and put them in the oven after I had turned it off, letting them stay in there overnight. Perfect for my holiday cookie exchange!
Posted: 12/5/2011 12:57:19 PM
I had the same problem getting them out of the pan. I did a slight twist before lifting them, only 3 were stuck. Definitely needed more lemon curd than the amount suggested.
Posted: 12/3/2011 5:45:30 PM
I already own a mini-tart shaper (item 1590) from Pampered Chef (aka a "tassie smoosher"). Great, inexpensive, tool for shaping the cookie cups or any other mini-tart perfectly.
Posted: 12/3/2011 5:38:11 PM
Wrong quantity of lemon curd or incorrect directions. If using 1 Tablespoon per miniature pie, you need twice as much - 1 1/2 C. I had 10 oz. jar, about 15 T., and filled the 24 pies just barely. A bit tricky to get the pies out of the pan. Better to let cool in pan about 2 minutes, then run knife around edge and lift with a tablespoon. Very pretty and very sweet.