First: Lemon Pie Cookies
Lemon is one of my favorite summertime flavors. The bright, tangy taste makes me forget all about rainy days and cold weather. I’m a huge fan of lemon in most any form: lemon curd, lemon meringue pie (without the meringue), lemon bars (o-o-o-oh, that buttery crust), but unfortunately these lemon desserts are difficult to take along on a hike or to a picnic. Enter the Lemon Pie Cookie. It satisfies my desire for something lemony without the need for a spoon or fork.
“When life gives you lemons, make lemon pie cookies.” Kasha
I have a great recipe for lemon cookies but I wanted more than a buttery and tart lemon cookie. I wanted the look of lemon pie in cookie form. So I took my recipe for lemon thins and spooned a pool of tart lemon glaze on top. Finally, I added dollops of lemon-flavored royal icing around the edges and — Voilà! Lemon pie cookies.
To complete the picnic theme, I made lemon pie sandwich cookies out of half of the dough. I cut the dough into 2½-inch round cookies with a pretty fluted edge and a heart-shaped opening in the top cookie to reveal the lemon filling. That’s all I really needed for my picnic...“sandwiches” and “pie.” A fitting addition to a summer day of “lemon madness.”
Cookie specifics
Lemon Pie Cookies. Delicate and crisp lemon cookies topped with a pool of lemon glaze, surrounded by small lemon-flavored royal icing “stars.” The base of the cookie is ¼ inch thick and is like a buttery, delicate pie crust. The lemon glaze is made with lemon juice, lemon zest and a bit of lemon extract to intensify the lemon flavor. The pretty royal icing “stars” add not only flavor but a crunchy texture to the whole thing that is most satisfying.
Lemon Sandwich Cookies. I used that same delicate and crisp lemon cookie, but rolled each layer a bit thinner (⅜-inch) to make a lemon-filled sandwich cookie. The top cookie has a small cutout, which reveals the lemon filling (a thick tart lemon glaze). In place of the lemon glaze, I sometimes use lemon curd, which makes a really heavenly bite. But lemon curd can’t be left unrefrigerated for more than about 30 minutes, so that makes for a sandwich cookie that doesn’t travel well. Some delicacies are best eaten at home!
Shapes & Sizes
2½-inch round cookie cutters with a fluted edge. The Lemon Pie cookies are rolled ¼ inch thick. For the sandwich cookies (rolled ⅜-inch), I used a 1-inch heart shaped fondant cutter to create the window in the top cookie.
Icing & Glaze
Thick Lemon Glaze. My go-to Glaze for Piping using lemon juice instead of milk or water. See “Recipes” section below.
Royal Icing. I used a size 17 or 18 open star tip for the Royal Icing “stars.”
Cookie Recipe from...
Lemon Cookies. Based on the recipe for “Lemon Thins” in The Perfect Cookie by American’s Test Kitchen, with a few tweaks of my own.
Icing, Filling, & Embellishments
Royal Icing. For the Lemon Pie cookies I used lemon-flavored Royal Icing for the “meringue” stars.
Glaze for Piping: The filling for both cookies is the lemon version of my glaze for piping recipe.
Glaze for Piping Recipe
Cookies
Lemon Pie & Lemon Sandwich Cookies: flour, cornstarch, salt, baking powder, baking soda, butter, granulated sugar, egg, lemon juice, lemon extract
Icing, Filling, & Decorative Embellishments
Royal Icing: confectioners’ sugar, egg whites, corn syrup, pure vanilla extract or almond extract, cream of tartar, food coloring
Glaze for Piping: sugar, lemon juice, corn syrup, yellow food coloring
Plate, Box or Bag?
Bags. I wrapped most of them individually in clear, food-safe bags, secured with a twist tie so that I could mail them. This also protected the “meringue” stars. Those that I didn’t package were eaten by eager friends and family.
Mailing. I mailed the packaged cookies to family and friends throughout the U.S. I always send them Priority Mail through the U.S. Post Office and frequently use the boxes provided by the Post Office, as well. The packages arrived safely and the one intended as a birthday surprise was welcomed enthusiastically!
What I’ve learned...
These cookies were made with the best ingredients I could find and baked in a small batch of two dozen. I’ve experimented with less expensive ingredients, but have come to the conclusion that flavor is best when I use the best. Why spend all this time baking and decorating if taste and texture are just so-so? Decorating the cookies takes time, but it’s an enjoyable process for me and I know that those who receive them appreciate that. Life is just better when you can share something you love with someone you love. Don’t you agree?
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