A dessert made with only 3 ingredients? And just as few steps? This recipe for frozen lemon cookie bites looked so good, I knew I had to try it.

First, I made my own lemon curd and substituted the eggs since I can’t eat them anymore. Second, I bought only cookies that did not contain eggs. Third, my significant other pretty much only likes chocolate sweets, I decided to make part of the batch with chocolate instead of lemon.

The nice thing about this recipe is that you could just make one or two cookies. Thicker waffle cookies hold up to the freezer well, the thinner almond crisps tasted great but were a little soft.

Ingredients:

• 1-2 boxes of waffle cookies (depending on how much filling you want, you need between 10-14 cookies)
• 4 oz goat cheese (I used a Spanish mittica that had much less tang than most goat cheeses, it’s pretty close to cream cheese)
• 6 oz lemon curd or 4 oz melted chocolate
  • I use E. Guittard because they retain their milky flavor but still melt extremely well

Ingredients for egg-free lemon curd:

• 1 1/2 cups of lemon juice + zest (5 large lemons, preferrably Meyer lemons)
• 1/2 cup butter, melted
• 2/3 cup of sugar
• 3 egg yolks or egg substitute (I used 1 teaspoon xantham gum)

Lemon curd directions:

1. Place chevre on the counter to soften
2. Melt 1/2 cup butter in the microwave on low for 1 1/2 minutes
3. Zest and then juice lemons
4. Mix sugar and 1/2 teaspoon of xantham gum
5. Add melted butter and lemon jest to the sugar, mix
6. Slowly stir in lemon juice
7. Microwave for 30-60 second increments, whisking frequently
8. Add the second 1/2 teaspoon of xantham gum only if needed – too much and it will become gummy
9. Wait for lemon curd to cool

Cookie directions:

1. Mix the lemon curd or melted chocolate with the cheese
2. Put mixture in the microwave for 5 seconds to warm if it won’t cream together
3. Spread evenly in the center of a cookie, then gently press the second cookie on top (which will squish the filling evenly)
4. Optional: place fresh, ripe raspberries on top of the mixture before topping with the second cookie
5. Store in a freezer-proof container and freeze for at least 2-3 hours or until frozen

When you serve, cut into smaller pieces unless your guests want big cookies. Lasts about a week in the freezer if well-wrapped.

Salut!