One of the best things to do with lemons is to make giant pitcher of lemonade. Nothing cools you off faster on a hot day. That was the inspiration behind these cookies: I wanted a nice, tall glass of lemonade that I could pop in my mouth all day long.
These are so super easy to share and enjoy, no glass (or fork) required. In just a couple of bites you can experience a sweet slice of lemonade pie, and keep coming back for more.
First, defrost the crusts and unroll them. Then spread lemon curd onto one of the crusts, leaving a 1/2-inch border around the edge.
Place the other crust on top. With a 3-inch cookie cutter (or cup lid/jar), cut out the cookies by gently pressing down through both crust layers. This should make about 13 cookies.
With the handle of a knife, create pie edges, and a signature “x” in the center of each cookie pie.
Brush each cookie with egg wash.
And sprinkle them with some sugar.
Place cookies onto a parchment-lined baking sheet, then bake them at 350°F for about 12 to 15 minutes, or until they’re slightly golden. Let cool, then serve.