Recipe by Dickinson's
"Nothing goes with gingerbread like the taste of lemon, and nothing will disappear faster than these cute mini gingerbread cakes with a fluffy lemony topping and a dollop of lemon curd."
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Pillsbury® Baking Spray with Flour
1 (14.5 ounce) package
Pillsbury® Gingerbread Mix
butter, slightly melted
finely grated fresh gingerroot
1 3/4 cups
thawed frozen whipped topping
1 (10 ounce) jar
Dickinson's® Lemon Curd, divided
I was looking for something to make for the teachers and staff at my son's high school. I double the recipe. It's really pretty easy to make, and is so delicate and pretty. No fork or plate is needed, so it's good for parties. One note: Dickinson's Lemon Curd at my two local grocery stores was $4.50/jar. Both Target and Walmart had it for $2+. Big difference. My grocery store won't price match, but they did knock down the price a little. Tips: 1)I used a piping bag for cool whip/lemon curd, and for the dab on lemon curd on the top. A zip lock will work, too, as they mention. 2) Make sure you cool in the pan for 3 mins as instructed or they could fall apart because they are so light and fluffy.
* Percent Daily Values are based on a 2,000 calorie diet.
Lemon Gingerbread Mini Cakes
Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
Calories from Fat: 24
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