Lemon Bar Mini Pies (Gluten-Free Sugar Cookie Crust)

Name: Lemon Bar Mini Pies (Gluten-Free Sugar Cookie Crust)
Prep time: 20 min
Cook time: 12 min
Total time: 20 min
Yield: 24
Cuisine: American
Ingredients: 6 piece whole pastured eggs; 0.5 cup raw organic honey; 1 cup lemon juice; 0.5 cup organic unrefined coconut oil; 2 box Sweet Lorens Gluten Free Sugar Cookie Dough; powdered sugar

20 mins prepServes 24

SAVE THIS, & make these asap! These Lemon Bar Mini Pies, made in a gluten free sugar cookie as a crust are absolute perfection for a spring (or summer treat)! Perfect, refreshing, lite bites for Easter, or any gathering! 🍋🤤 These are actually super simple, the key was using @sweetlorens pre-made gluten free sugar cookie dough. My recipe actually makes 24- so 2 packages of the cookie dough. Or you’ll just have leftover filling. 😉 OR, try cutting the filling recipe in half if only using a dozen cookies! This recipe is something I created many years ago, but the upgrade using the sugar cookie as the crust was inspired by my friend Lindsay!

24 servings

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Instructions

Make your filling first:

- Whisk eggs, honey, and lemon juice together in a small sauce pan.

- Heat on medium/high and add coconut oil. Stir until the coconut oil has melted.

- Continue stirring until the mixture thickens and bubbles.

- Remove from heat and place in a bowl (or keep in sauce pan) in the refrigerator to cool and thicken further.

Make your pie crust:

- Spray or grease Muffin tin with Coconut Oil or avocado oil.

- Place a block of cookie dough in each muffin tin.

- Bake at 350 for 10-12 min.

- Remove from heat and then using the back of a cookie scoop, ice cream scoop, or greased bottom of a shot glass, press down into dough to create a pie crust.

- Let cool and then add your filling, and then refrigerate to help set the filling in your mini pies.

- Optional: When ready to serve, dust with powdered sugar.

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Lemon Bar Mini Pies (Gluten-Free Sugar Cookie Crust)

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