Lemonade Pie Cookies

Prep Time: 15 min
Total Time: 45 min
Servings: 13

When life hands us lemons, we make lemonade...pie cookies. Bite into a sweet surprise! Recipe by Amy Erickson.


  • 1 egg
  • Splash water
  • 1 package Pillsbury™ refrigerated Pie Crusts, softened as directed on package
  • 1 jar (250 mL) lemon curd
  • 1/2 cup sugar


  1. Heat oven to 350°F. Line baking 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 centre of each cookie pie. Brush each cookie with egg wash; sprinkle with sugar. Place on baking sheet.
  6. Bake 12 to 15 minutes or until light golden brown. Cool completely, about 30 minutes, before serving.

Expert Tips

  • You can use the lid of any old jar as a cookie cutter.