Limoncello Pie Cookies

These delectable sugar cookies are topped with a limoncello gel and some royal buttercream to resemble cute little lemon meringue pies.

Limoncello Pie Cookies

Yields 30 cookies.

Limoncello Gel:

1/4 cup (or 60 ml) of fresh lemon juice

Zest of 2 lemons

1/2 cup (or 125 ml) of granulated sugar, I use organic cane

1/4 cup (or 60 ml) of cornstarch

1 tbsp (or 15 ml) of meringue powder (optional – gives a glossier gel with better room-temperature stability and a light vanilla flavour; found in cake supply/craft stores)

1/4 cup (or 60 ml) of limoncello (I use Forbidden Spirits Limoncello, but your favourite brand will do) – Omit if you want lemon meringue pie cookies for kids

2 tbsp (or 30 ml) of butter or vegan margarine

Cookies:

2 – 2 1/4 cups (or 500-560 ml) of all-purpose flour, leveled

1 tbsp (or 15 ml) of cornstarch

1/2 tsp (or 2.5 ml) of baking powder

1/2 tsp (or 2.5 ml) of salt

3/4 cup (or 175 ml) of butter or vegan margarine

3/4 cup plus 1 tbsp (or 190 ml) of granulated sugar, I use organic cane

1 large egg

1 tbsp (or 15 ml) of pure vanilla extract

Royal Buttercream:

1/3 cup (or 80 ml) of butter or vegan margarine

3 cups (or 750 ml) of confectioners’ sugar

2 tbsp (or 30 ml) of meringue powder

1-2 tbsp (or 15-30 ml) of milk of choice (I use oat milk)

1) For the lemon gel, whisk the lemon juice, lemon zest, sugar, cornstarch, and meringue powder in a medium saucepan until smooth. Bring to a boil over medium heat, whisking constantly; the mixture should clear a little and thicken. Remove from the heat, then add the limoncello and butter/margarine and whisk until smooth. Transfer to a container, cover, and chill until you are ready to bake the cookies.

2) For the cookies, sift the flour, cornstarch, baking powder and salt in a medium bowl; set aside. In a large mixing bowl, cream the butter/margarine and sugar until light and fluffy, about 3 minutes. Beat in the egg, scraping the sides of the bowl as needed, then fold in the vanilla. Beat in the dry ingredients until well combined. If you’re using margarine, you will likely need the extra 1/4 cup of flour; your dough should be the consistency of playdough. Transfer to a covered container, and chill for at least 30 minutes.

3) Preheat the oven to 350°F/175°C. Line a cookie tray with parchment paper. To form cookies, take about 1/2 tbsp of dough, roll into a ball, then flatten. Use your thumb to make a small indentation in each cookie, then place a dollop of lemon gel on each.

4) Bake in the middle of the oven for about 10-15 minutes, or until just lightly golden brown on the bottoms and just set (for softer cookies, it's best to "underbake" them a little. I start watching them closely after 10 minutes, and judge from there). Allow to cool on the tray for 1 minute, then transfer to a cooling rack, and allow to cool completely before frosting.

5) For the buttercream, cream the butter/margarine with the confectioners’ sugar and meringue powder. Add the milk, 1 tbsp at a time, until smooth and fluffy. Transfer to a piping bag fitted with a star tip and piper on the cookies. I like to mimic the patterns of lemon meringue pies (some piped along the edge, some piped all over). Allow to firm up/dry a little for at least an hour before transferring to an airtight container. Will keep at room temperature for up to 1 week, in the fridge for up to 2 weeks, and in the freezer for up to 6 months