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Lemon Cream Pie Cookie Cups

  • Author: Julianne Bayer
  • Prep Time: 20 mins
  • Cook Time: 12 mins
  • Total Time: 32 minutes
  • Yield: 22-24 Cookies

Description

These Lemon Cream Pie Cookie Cups will knock you socks off. Full of lemon flavor, these cookie cups have an easy lemon mousse filling and topped with Fresh Whipped Cream.

Ingredients

  • C Graham cracker crumbs
  • 6 tbsp Unsalted butter
  • 3/4 C Unsalted butter, softened
  • 1 C Sugar
  • 1 Large eggs
  • 2 tsp Vanilla extract
  • 1 C Flour
  • 1 C Lemon cake mix (dry)
  • 3/4 tsp Baking powder
  • 1/2 tsp Salt
  • For the mousse
  • ¾ C Milk
  • 1 pkg Instant lemon pudding (3.4 oz)
  • 2 C Heavy whipping cream
  • 1 C Powdered sugar
  • Lemon for zesting

Instructions

  1. Preheat oven to 350° F. Grease a mini muffin pan with cookie spray or Crisco.
  2. Use a food processor to grind graham crackers into a fine crumb.
  3. Melt butter in a microwave-safe bowl until melted. Combine melted butter with graham cracker crumbs and stir until there are no dry crumbs lefts.
  4. Spoon 1 tablespoon of graham crackers into the bottom of the mini muffin pan. Press down with a spoon or tart shaper.
  5. Allow butter to come to room temperature for about 30 minutes. Combine butter and sugar in your stand mixer and beat on medium speed until light and fluffy.
  6. Add egg and vanilla extract. Beat into butter and sugar until thoroughly mixed.
  7. In a medium sized bowl, combine flour, dry lemon cake mix, baking powder and salt. Stir to combine.
  8. Slowly add dry ingredients into batter and beat on a low speed until dough starts to form. If dough is a little dry, add 1 tablespoon of milk. Set dough aside.
  9. Drop one tablespoons of dough into the greased mini muffin pan on top of the graham crackers. Bake at 350°F for 12-14 minutes.
  10. Remove cookies from oven and allow to cool for at least 5 minutes. Use a tart shaper or the back of a spoon to gently push down the middle of the cookies. Allow to cool completely in the pan. Gently twist to release cookies from pan.
  11. Combine instant lemon pudding mix with milk and whisk until powder dissolves. Refrigerate until pudding is firm.
  12. Put mixing bowl and whisk in the freezer for 15 minutes until completely cold. Whip heavy cream on medium high speed for several minutes until bubbly.
  13. Add powdered sugar and beat on medium high until stiff peaks form.
  14. Take 1 cup of the whipped cream and fold into pudding until mixed. Do not mix vigorously as it will deflate the whipped cream. Refrigerate until you are ready to assemble cookies.
  15. To assemble the cookies, put lemon mouse in a Ziploc bag. Cut the tip off the end of the bag and gently fill the middle of the cookie cup with lemon mousse. Divide between cookie cups.
  16. Top mousse with a dollop of the leftover whipped cream and zest of lemon on top.
  17. Cookies must be refrigerated in an air tight container after the mousse has been added.

Notes

I use a larger than standard size mini muffin pan (link in profile). For a standard size mini muffin pan, use a little less graham cracker and a little less cookie dough.

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