Last week I was surfing Facebook and found a beautiful lemon tart on Tastemade‘s page.
The photo of the lemon pie enticed my tastebuds which was no surprise since my absolute favorite pie is lemon meringue (my husband loves my lemon meringue pie recipe too)!
With Father’s Day and the 4th of July quickly approaching my creative juices received a boost instead of baking a lemon meringue pie or tart I would design full lemon pie cookies. The cookies would be easier to transport to the barbecue and one recipe would enable me to serve several cookies. Besides being a conversation dessert they are captivating and fun to create. Just for a surprise I flavored the cookies and icing with lemon.
Lemon Pie Cookies:
- Petal nozzle, Wilton 101 or PME 58R
- Writer nozzle, Wilton 4, Wilton 8,
- Star nozzle #Wilton #18
- Parchment Paper cones or piping bags
- 5/0 Artist brush
- PME holder, option
- Circle cutter, PC
- Work board
- PME wheel cutter
- Mini wheel cutter or sharp craft knife
- PME Dresden tool
- Artist paint brushes, round #6
- Cake turntable, optional
- Royal icing
- 1-Recipe Orange Spice sugar cookie
- Food Paste
- Royal blue, Wilton
- Navy blue, SF
- Lemon yellow, Wilton
- Chestnut, SKGI
- Petal dust
- Super white, SF
- Midnight Blue, CC
- Pipe Gel, CC
- EverClear or Lemon Extract
You may find the supplies and recipe for this project Here
To flavor the royal icing substitute almond extract with fresh lemon juice.
The colour for the Royal Icing Blueberries:
After rubbing down the royal icing colour the icing with 1/4 tooth pick royal blue, 1/2 toothpick navy blue, and 1/2 toothpick violet.
The royal blue gives depth and light to the colour.
Prepare your cornets/piping bags with the nozzles:
For the lemon curd icing.. topcoat consistency fitted with #4 nozzle.
For the pie crust icing..medium consistency fitted with petal nozzle Wilton #101.
Now that you have all your equipment and materials it is time to create lemon pie sugar cookies!
Please enjoy the video:
For the complete HD video...23.11 minutes.
The video will detail how to create the royal icing blueberries, meringue, and lemon slices.
Time Schedule for Lemon Pie Cookies:
Day 1… Bake your cookies and allow them to cool completely (if you bake them in the morning you will be able to design your cookies later that same day).
Topcoat your lemon curd icing on your cooled sugar cookies, set the cookies aside for 24 hours. Next, make your royal icing blueberries and lemon slices (they will need 24 hours to dry/set as well).
Day2…Pipe your royal icing crust and allow 3 hours to crust over and dry slightly (the crust will not be completely dry, however you will be able to work with the cookies).
Paint your blueberries and lemon slices with edible food paste, and allow 5 to 10 minutes to completely dry. If you are using lemon extract you will need to double the time.
After 3 hours assemble your cookies.
If you are planning to transport the cookies they will need an extra 2 hours of drying time after assembling to transport.
Keep the cookies in single layers to avoid damaging the cookies.