Ingredients
3/4
cup sugar
2
tablespoons cornstarch
3/4
cup water
1
teaspoon lemon zest
3
tablespoons fresh lemon juice
2
egg yolks
1 1/2
tablespoons butter, cut into pieces
1
package (16 oz) refrigerated Pillsbury™ Ready to Bake!™ Sugar Cookie Dough (24 Count)
Fresh raspberries, blueberries, sliced strawberries or whipped topping, as desired
Preparation
In 1 1/2- or 2-quart saucepan, mix sugar and cornstarch. Gradually stir in water, lemon zest and lemon juice until smooth. Cook and stir over medium-high heat. Heat to boiling; boil 1 minute, stirring constantly, until mixture is bubbly and thickened. Remove from heat.
In small bowl, beat egg yolks with whisk. Gradually beat about 1/2 cup hot mixture into egg yolks. Gradually stir yolk mixture into hot mixture in saucepan. Cook over medium heat, stirring constantly, until mixture starts to gently boil. Cook about 1 minute longer, stirring constantly. Remove from heat; stir in butter. Transfer to small bowl; cover and refrigerate at least 2 hours until cool.
Heat oven to 350°F. Grease 24 mini muffin cups with shortening; lightly flour. Place 1 cookie dough round in each muffin cup.
Bake 16 to 20 minutes or until golden brown. Carefully press end of wooden spoon into center of each cookie cup to make 1-inch wide indentation. Cool completely in pan, about 30 minutes. Carefully remove cookie cups from pan by twisting gently to loosen.
Remove lemon filling from refrigerator; stir well. Spoon about 2 1/2 teaspoons into each cookie cup. Garnish with fresh fruit or whipped topping before serving. Store covered in refrigerator.
