- 13
- 15 mins
- 45 mins
Ingredients
- 1 egg
- Splash water
- 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
- 1 jar (10 oz) lemon curd
- 1/2 cup sugar
Preparation
Step 1
1 Heat oven to 350°F. Line cookie sheet with cooking parchment paper.
2 To make egg wash, in small bowl, beat egg with splash water until well blended. Set aside.
3 Unroll pie crusts. Spread lemon curd on 1 of the crusts, leaving 1/2-inch border around edge. Place second crust on top.
4 With 3-inch cookie cutter, cut out cookies by gently pressing down through both crust layers.
5 With handle of knife, press edges to seal; cut “x” in center of each cookie pie. Brush each cookie with egg wash; sprinkle with sugar. Place on cookie sheet.
6 Bake 12 to 15 minutes or until light golden brown. Cool completely, about 30 minutes, before serving.
Serving Size: 1 Serving
Calories
220
Calories from Fat80
Total Fat
9g14%
Saturated Fat
3 1/2g19%
Trans Fat
0g
Cholesterol
35mg12%
Sodium
180mg7%
Potassium
5mg0%
Total Carbohydrate
34g11%
Dietary Fiber
0g0%
Sugars
8g
Protein
1g
% Daily Value*:
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
Exchanges:
0 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.