Description
Lemon Bar Cookie Cups are a fun, mess-free twist on the classic lemon bar, offering a perfect balance of crisp, buttery cookie and smooth, tangy lemon curd filling. These bite-sized treats are easy to serve, making them ideal for parties, bake sales, or simply satisfying a citrus craving. The golden cookie cup provides a sturdy base that holds the luscious lemon filling without getting soggy, while a dusting of powdered sugar adds a touch of sweetness. Whether enjoyed chilled or at room temperature, these cookie cups deliver the bright, refreshing flavor of lemon in a handheld, easy-to-eat format.
Ingredients
For the Cookie Cups:
- 2¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 cup unsalted butter, softened
- 1¼ cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the Lemon Curd Filling:
- 6 tablespoons unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 large egg yolks
- ⅔ cup fresh lemon juice
- Zest of 1 lemon
Instructions
Prepare the Cookie Cups:
-
- Preheat the Oven: Set your oven to 375°F (190°C).
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and baking powder.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar until light and fluffy.
- Add Egg and Vanilla: Mix in the egg and vanilla extract until well combined.
- Combine Mixtures: Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
- Form the Cups: Roll the dough into 1-inch balls and place each into a greased mini muffin tin.
- Bake: Bake for 8-10 minutes, or until the edges are golden.
- Shape the Cups: Immediately after removing from the oven, use the back of a spoon to press down the centers, creating a well for the filling. Let them cool in the pan.
Prepare the Lemon Curd Filling:
-
- Cream Butter and Sugar: In a saucepan, cream together the softened butter and sugar until smooth.
- Add Eggs: Mix in the eggs and egg yolks until well combined.
- Incorporate Lemon: Stir in the fresh lemon juice and zest; the mixture may appear curdled, which is normal.
- Cook the Curd: Place the saucepan over medium heat, whisking constantly for about 5 minutes until the mixture thickens and becomes smooth.
- Cool the Curd: Remove from heat and let it cool for a few minutes.
Assemble the Cookie Cups:
-
- Fill the Cups: Spoon approximately 1 teaspoon of the lemon curd into each cooled cookie cup.
- Set the Filling: Refrigerate the filled cookie cups for at least 30 minutes to allow the curd to set.
- Garnish: Before serving, dust with powdered sugar and, if desired, add a small piece of lemon zest or a berry for decoration.
Notes
Storage: Store these cookie cups in an airtight container in the refrigerator for up to 5 days.
Variations: For a different flavor profile, consider adding a teaspoon of almond extract to the cookie dough or incorporating shredded coconut for a tropical twist.
Serving Suggestion: These treats are best enjoyed chilled, making them a refreshing dessert option.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie cup
- Calories: 235 kcal
- Sugar: 20g
- Sodium: 161mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 1g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 62mg
Keywords: lemon bar cookie cups