Lemon Cream Cookie Cups--Easter Dessert

What are you serving for Easter this year? I don't know what I'm making for the main course but I knew I wanted something lemony and fresh for dessert. So I fiddled in the kitchen a bit and came up with a sweet and tart dessert that I call Lemon Cream Cookie Cups. They were a cinch to put together! Molly downed 4 at once and I've had a hard time keeping myself away from the silky lemon pudding.

I started off by mixing up a batch of my favorite sugar cookie dough. You can use store bought dough too. I just like to make a batch now and then.

I rolled the dough into balls, placed them into mini muffin tins, and used the handle of a wooden spoon to form a cup shape. I found rolling the handle around the edge made a nice shape. I baked them at 325 for about 10 minutes. The cookie puffed up in the middle so I used the hand again to recreate a well in the middle.

Next I made the lemon pudding. I used this recipe I found at Lynne's Kitchen Adventures. It is beyond delicious. It is light and velvety and the lemon flavor is slightly tart. Perfect. But I didn't do the whole tempering raw eggs step. My way is MUCH easier and comes out perfectly.

1. Add each ingredient into a saucepan not on the heat except for the lemon juice and butter. Whisk after each addition so the mixture is smooth. I added a teaspoon of lemon zest at this point which isn't in the original recipe but I like things lemony.

2. Once smooth, place it on a medium flame and cook it until thickened, stirring the entire time. Take it off the heat and stir in the lemon juice and butter.

3. Pour into dessert dishes or one large bowl. Press plastic wrap over the top of the pudding to prevent the skin stuff unless you like the skin and do what you will.

4. Chill. You'll find it thickens up a lot as it cools.