Lemon Mounds

December 14, 2013 at 9:00 am Leave a comment

PILLOW TALK LEADS TO LEMON MOUNDS

After assembling and baking six different kinds of cookies this week, my significant other commented that there is not enough “variety” (i.e. no fruit cookies). We looked through a holiday cookie magazine together last night before nodding off to sleep and couldn’t find what he wanted–fruit, nothing too sweet. I reminded him it was cookies we are talking about here. Sugar is involved. He then shared his vision for a great cookie that was injected or filled with lemon curd and I got to work on it the following morning. Today we celebrate Joe’s invention of what he is calling the “lemon mound.” lemon_mounds

For the crust, I used sugar cookie dough I had in the refrigerator. I put the dough in mini tart pans and spooned in some purchased lemon curd. I cut out a small circle of dough and covered the tarts with cookie dough.  Once baked, they were not bad and held up well in the refrigerator. I thought they would get soggy but they did not. Full directions, photo and recipe below.

He has also invented a pasta recipe that he keeps trying to get me to post but this is a cookie blog. No pasta allowed unlesss it’s in cookies.

 

LEMON MOUNDS

Sugar Cookie Dough (from Betty Crocker’s Cookie Book, a gift from my parents in 1984!)
1 1/2 cup powdered sugar
1 cup butter, soft at room temp
1 egg
1 teaspoon vanilla
1/2 teaspoon almond extract
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon cream of tartar

Mix powdered sugar, butter, egg, vanilla and almond extract. Whisk dry ingredients together. Stir flour, baking soda and cream of tartar into butter mixture. Cover and refrigerate at least three hours.

If you are not using purchased lemon curd, which can be found near preserves in finer groceries, here is a recipe from Ina Garten.

Assembling the “mound”

Roll chilled cookie dough into small teaspoon-sized balls and place in small tart pans. See photo.
I buttered the tart pans and also put a small circle of parchment at the bottom of each tin. Time consuming but helpful.

Using a tart tamper or plunger, or end of wooden spoon, press dough into bottom and sides of the pans. I used the end of a ceramic pestle from my mortar and pestle set.lemonmoundsballinpan

 

lemonmoundsplungerSpoon in lemon curd, about a teaspoon. Roll out small circle discs and press into dough in pan to seal top and cover tart. I used the top of a small measuring cup to shape the circle.

lemonmoundcurdbeforebakinglemonmoundinpan

 

 

Bake at 350 for about 7-10  minutes or until the dough is slightly brown.

Loosen sides of tarts while they are warm but wait till they are cooler to remove from pan. They are fragile and I would not recommend flipping tart pans over to remove them, but I was successful doing this without too much damage to the delicate top.

Here is a view of the creamy lemony filling. A dusting of powdered sugar would be a good way to serve them. Enjoy!lemonmound_filling

 

 

 

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