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Lemon pie cookies

Easy as pie? That's a perfect description for these cookies!

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1 egg
Splash water
1 box refrigerated pie crusts, softened as directed on box
1 (10-oz.) jar lemon curd
1/2 cup sugar 


Preheat oven to 350 degrees and line a cookie sheet with parchment paper. In a small bowl, beat egg with a splash water until well blended. Set aside.

Unroll pie crusts. Spread lemon curd on 1 of the crusts, leaving a 1/2-inch border around the edge. Place second crust on top. With a 3-inch cookie cutter, cut out cookies by gently pressing down through both crust layers. With the handle of a knife, press edges to seal. Cut an "x" in the center of each cookie pie. Brush with egg wash and sprinkle with sugar.

Place cookies on cookie sheet and bake 12 to 15 minutes or until light golden brown. Cool completely, about 30 minutes, before serving.

Makes about 12 cookies 

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