Lemon Bar Cookie Cups

 Why You’ll Love This Recipe

• Perfect Balance of Sweet and Tart: The sweetness of the sugar cookie pairs beautifully with the zesty lemon curd, creating a harmonious flavor profile.
• Ideal for Gatherings: Their bite-sized nature makes these cookie cups a hit at parties and showers, offering a mess-free dessert option.
• Make-Ahead Friendly: You can prepare these cookie cups in advance, as they store well in the refrigerator, allowing for easy planning.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cookie Cups:

• Flour
• Baking soda
• Baking powder
• Butter, softened
• Sugar
• Egg
• Vanilla extract

For the Lemon Curd Filling:

• Butter, softened
• Sugar
• Eggs
• Lemon juice

For the Topping:

• Lemon zest
• Powdered sugar

Directions

1. Prepare the Cookie Cups:
   • Preheat your oven to 375°F (190°C).
   • Spray a mini muffin tin with nonstick cooking spray.
   • In a small mixing bowl, combine flour, baking soda, and baking powder; set aside.
   • In a large mixing bowl, cream together the softened butter and sugar until fluffy.
   • Beat in the egg and vanilla extract until well combined.
   • Gradually add the dry ingredients to the wet mixture, mixing until just combined.
   • Roll the dough into 1-inch sized balls and place them into the prepared mini muffin tin.
   • Bake for 8-10 minutes or until golden brown.
   • Immediately after removing from the oven, press the centers of the cookies down with the back of a spoon to create an indent for the filling; let cool completely in the tin.
2. Prepare the Lemon Curd Filling:
   • In a mixing bowl, cream together the softened butter and sugar until smooth.
   • Add 2 whole eggs and 2 additional egg yolks (discarding the extra whites), and beat until well combined.
   • Mix in the lemon juice; the mixture may appear slightly lumpy.
   • Pour the mixture into a saucepan over medium heat.
   • Whisk constantly for about 5 minutes, or until the mixture becomes smooth and thickens to a curd-like consistency.
   • Remove from heat and allow to cool for 2-3 minutes.
3. Assemble the Cookie Cups:
   • Spoon approximately a teaspoon of the lemon curd into each cooled cookie cup.
   • Top each with freshly grated lemon zest.
   • Refrigerate the filled cookie cups for at least 30 minutes to allow the lemon curd to set.
   • Gently remove the cookie cups from the muffin tin using a butter knife.
   • Dust with powdered sugar before serving.

Servings and Timing

• Servings: This recipe yields approximately 24 lemon bar cookie cups.
• Preparation Time: 40 minutes
• Cooking Time: 15 minutes
• Total Time: 55 minutes

Variations

• Berry Infusion: Add a fresh raspberry or blueberry atop the lemon curd before chilling for a fruity twist.
• Citrus Swap: Replace lemon juice with lime or orange juice to create different citrus-flavored curds.
• Gluten-Free Option: Use a gluten-free flour blend suitable for baking to accommodate dietary restrictions.

Storage/Reheating

• Storage: Place the cookie cups in a single layer within an airtight container and refrigerate for up to 7 days.
• Freezing: For extended storage, freeze the cookie cups in a single layer on a baking sheet until solid, then transfer to a freezer-safe container or bag for up to 2 months. Thaw in the refrigerator before serving.
• Reheating: These cookie cups are best enjoyed chilled or at room temperature; reheating is not recommended as it may affect the texture of the lemon curd.

FAQs

What type of flour is best for this recipe?

All-purpose flour works well for these cookie cups, providing the right balance of structure and tenderness.

Can I use store-bought lemon curd instead of making it from scratch?

Yes, store-bought lemon curd can be used as a time-saving alternative; however, homemade curd offers a fresher taste.

How can I prevent the cookie cups from sticking to the muffin tin?

Ensure the muffin tin is generously coated with nonstick spray, or consider using mini muffin liners to facilitate easy removal.

Is it possible to make the dough ahead of time?

Yes, the cookie dough can be prepared in advance and refrigerated

Lemon Bar Cookie Cups

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• Author: Isabella
• Total Time: 55 minutes
• Yield: 24 cookie cups
• Diet: Vegetarian

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Description

Delight in the perfect blend of sweet and tart with Lemon Bar Cookie Cups. Featuring a buttery sugar cookie base filled with zesty homemade lemon curd, these bite-sized treats are ideal for parties, showers, or any special occasion. Easy to make and store, they’re a crowd-pleasing citrus indulgence.

 

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Ingredients

For the Cookie Cups:

• Dry Ingredients:
  • 1 ½ cups all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
• Wet Ingredients:
  • ½ cup (1 stick) butter, softened
  • ¾ cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract

For the Lemon Curd Filling:

• ¼ cup butter, softened
• ½ cup granulated sugar
• 2 large eggs
• 2 large egg yolks
• ⅓ cup freshly squeezed lemon juice

For the Topping:

• Lemon zest (for garnish)
• Powdered sugar (for dusting)

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Instructions

Prepare the Cookie Cups:

1. Preheat Oven: Set the oven to 375°F (190°C). Grease a mini muffin tin with nonstick cooking spray.
2. Mix Dry Ingredients: In a small bowl, combine flour, baking soda, and baking powder; set aside.
3. Cream Butter and Sugar: In a large bowl, cream butter and sugar until fluffy. Beat in egg and vanilla.
4. Combine Ingredients: Gradually mix the dry ingredients into the wet mixture until just combined.
5. Shape and Bake: Roll dough into 1-inch balls and place them in the prepared tin. Bake for 8–10 minutes until golden.
6. Indent Centers: Immediately after baking, press the center of each cookie to form a cup. Let cool completely.

Prepare the Lemon Curd:

1. Cream Butter and Sugar: In a bowl, cream butter and sugar until smooth.
2. Incorporate Eggs: Beat in whole eggs and egg yolks until combined.
3. Add Lemon Juice: Mix in lemon juice; the mixture may look lumpy.
4. Cook the Curd: Heat the mixture in a saucepan over medium heat, whisking constantly, until thickened. Cool slightly.

Assemble the Cookie Cups:

1. Fill Cups: Spoon 1 teaspoon of lemon curd into each cooled cookie cup.
2. Garnish and Chill: Top with lemon zest and refrigerate for at least 30 minutes to set.
3. Dust and Serve: Remove from the tin and sprinkle with powdered sugar before serving.

Notes

• For an extra citrus punch, add a touch of lemon extract to the cookie dough.
• Adjust sweetness in the curd by reducing or increasing sugar slightly to taste.

• Prep Time: 40 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American