Lemon Sweetie Pies Recipe

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Lemon Sweetie Pies
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Ingredients
15
Count
Nutrition
151
Calories
Total time
25
Minutes
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Ingredients:

Directions:

  1. LEMON CURD:.
  2. In a medium heavy nonreactive saucepan, combine the eggs and egg yolks, lemon zest, lemon juice, sugar and butter.
  3. Bring to a full boil, whisking constantly, over medium-high heat.
  4. Boil for 1 minute, whisking constantly; it will be fairly thin.
  5. Remove from heat, whisk for 30 seconds more.
  6. Let stand until cooled to warm. Strain the lemon curd through a fine sieve into a medium bowl.
  7. Cover tightly and refrigerate until chilled and thickened, at least 1 1/2 hours.
  8. The lemon curd may be refrigerated up to 4 days.
  9. DOUGH:.
  10. Preheat oven to 350*.
  11. Grease several baking sheets or coat with nonstick spray.
  12. In a medium bowl, thoroughly stir together the flour, baking powder, baking soda and salt; set aside.
  13. In a large bowl, with electic mixer on medium speed, beat together the butter, sugar and lemon zest until very light and fluffy. Add the egg, 1 tbls water, the vanilla and lemon juice and beat until thoroughly incorporated.
  14. Reduce the speed to low and beat in half of the flour mixture.
  15. Gradually beat or stir in the remaining flour mixture until well blended.
  16. Shape portions of the dough into generous 1 1/4 balls with lightly greased hands.
  17. Place on the baking sheets, spacing about 2 1/2 apart.
  18. Using your thumb or knuckle, press a deep well into the center of each ball, take care not to break throught he dough, or the lemon curd will leak out during baking.
  19. Place about 3/4 tsp of lemon curd into each well, mounding it slightly.
  20. Bake the cookies, one sheet at a time in the middle of the oven for 10-13 minutes or until lemon curd is bubbly and the cookies are lightly browned at the edges. Reverse the sheets from front to back halfway through baking - to ensure even browning.
  21. Transfer the sheet to a wire rack and let stand until the cookies firm up slightly, 1-2 minutes.
  22. Using a spatula, transfer the cookies to wire racks.
  23. Let stand until completely cooled.
  24. Store in an airtight container for up to 2 days. The cookies may be frozen for up to 1 month, but will be soft rather than crisp.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 150.74 Kcal (631 kJ)
Calories from fat 65.94 Kcal
% Daily Value*
Total Fat 7.33g 11%
Cholesterol 32.69mg 11%
Sodium 36.27mg 2%
Potassium 48.25mg 1%
Total Carbs 19.53g 7%
Sugars 10.87g 43%
Dietary Fiber 0.58g 2%
Protein 2.24g 4%
Vitamin C 3.5mg 6%
Vitamin A 0.1mg 2%
Iron 0.3mg 2%
Calcium 9.8mg 1%
Amount Per 100 g
Calories 349.74 Kcal (1464 kJ)
Calories from fat 153 Kcal
% Daily Value*
Total Fat 17g 11%
Cholesterol 75.84mg 11%
Sodium 84.16mg 2%
Potassium 111.94mg 1%
Total Carbs 45.31g 7%
Sugars 25.23g 43%
Dietary Fiber 1.35g 2%
Protein 5.2g 4%
Vitamin C 8.2mg 6%
Vitamin A 0.2mg 2%
Iron 0.6mg 2%
Calcium 22.8mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.5
    Points
  • 4
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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