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Press cereal mixture firmly into prepared muffin tins with a wooden spoon; gently press an indentation into each tassie using the back of a rounded tablespoon. Cool for at least 30 minutes; remove from pans. Fill each indentation with lemon curd.

Refrigerate for 30 minutes. Store in the refrigerator.

MAKES 24 TASSIES.

LEMON-LIME SUGAR COOKIES

Bright with a double dose of citrus, these very easy, very citrus-y cookies are hands-down winners. Be sure to use real butter for optimal results.

¾ cup (1½ sticks) butter, softened

1 large egg

2 tablespoons grated lime zest

1 (18.25-ounce) package lemon cake mix with pudding in the mix

1 cup yellow cornmeal

½ cup coarse sugar or granulated sugar for rolling

Preheat oven to 375°F. Position oven rack in middle of oven. Set aside ungreased cookie sheets.

Beat the softened butter, egg, and lime zest in a large bowl on high speed for about 1 minute until blended. Add the cake mix gradually until blended and all dry ingredients are incorporated. Stir in the cornmeal by hand (dough will be stiff).

Place the sugar in a shallow dish. Shape dough into 1-inch balls; roll in sugar to coat. Position 2 inches apart on ungreased cookie sheets.

Bake for 9–10 minutes or until just set and bottoms are lightly browned. Remove from oven and let cool on cookie sheets for 1 minute. Transfer cookies to a wire rack with a metal spatula and cool completely.

MAKES 42 COOKIES.

Variations:

LEMON-ROSEMARY OR LEMON-THYME SUGAR COOKIES: Prepare as directed above but replace the lime zest with 2 tablespoons lemon zest and add 1 tablespoon chopped fresh rosemary or thyme leaves to the dough.

DOUBLE-LIME SUGAR COOKIES: Prepare as directed above but use vanilla cake mix. Prepare Lime Icing (see page 368) and drizzle over cooled cookies.

ORANGE SUGAR COOKIES: Prepare as directed above but use orange flavor or yellow cake mix and 2 tablespoons grated orange zest in place of the lime zest.

VANILLA SUGAR COOKIES: Prepare as directed above but use vanilla cake mix and 2 teaspoons vanilla extract in place of the lime zest.

LEMON PISTACHIO BISCOTTI

1 (16.5-ounce) roll refrigerated sugar cookie dough

1/3 cup all-purpose flour

1¼ cups shelled, roasted pistachios

2 tablespoons grated lemon zest

1 teaspoon vanilla extract

1 recipe Lemon Icing (see page 368), optional

Preheat oven to 350°F. Lightly spray a cookie sheet with nonstick cooking spray.

Break up the cookie dough into large bowl; let stand for 10–15 minutes to soften. Add flour, pistachios, lemon zest, and vanilla extract to the cookie dough; mix well with your fingers, the paddle attachment of an electric stand mixer, or a wooden spoon.

Divide dough into two equal halves. On the cookie sheet, shape each dough half into a 12 x 2-inch rectangle, ¾-inch high, spacing the dough halves about 3 inches apart.

Bake for 26–28 minutes or until the logs are deep golden brown and spring back in the center when touched. Remove sheet from oven; keep oven on.

Using two pancake turners, lift logs, one at a time, from the cookie sheet to a cutting board. Using a sharp knife, cut one of the logs into ¾-inch-wide slices. Note: for longer biscotti, cut at a deep diagonal; for shorter biscotti, cut log crosswise. Repeat with second log. Place slices on the same cookie sheet (do not worry about the spacing).

Bake slices for 5 minutes; remove from oven and turn over all of the slices. Return cookie sheet to oven and bake for 5 minutes longer. Remove sheet from oven and immediately transfer biscotti to a wire rack; cool completely. If desired, drizzle one side of each biscotti with Lemon Icing.

MAKES 28 BISCOTTI.

LEMON POPPYSEED PETITES

Poppyseeds are more than decoration in these petite morsels—they have a subtle, slightly earthy, slightly spicy flavor, not to mention a delicate crunch. Their flavor finds perfect complement here with the rich sugar cookie dough and familiar tang of lemon zest.

1 (16.5-ounce) roll refrigerated sugar cookie dough

1½ tablespoons poppyseeds

2 teaspoons grated lemon