Buttery cookie cups filled with tangy homemade lemon curd, topped with a sprinkle of lemon zest and powdered sugar. A citrusy treat you’ll love!
I can still remember the first time I made these Lemon Bar Cookie Cups. It was a random Wednesday, and I’d had one of those days. You know the type—nothing really goes wrong, but nothing feels quite right either. I wanted a little pick-me-up, something cheerful and indulgent but not too complicated.
I started rummaging through my pantry, hoping for inspiration, when my eyes landed on a lemon. A single, slightly sad-looking lemon. That’s when it hit me: lemon bars. But then I thought, why not shake things up a bit? What if I could combine my love for cookies with the bright, tangy goodness of lemon curd?
The first attempt wasn’t perfect (I might have overfilled the cookie cups, and let’s just say it got messy). But even then, they were so good. The buttery cookie paired with the zesty lemon curd—it was like sunshine in dessert form. Now, every time I make these, they remind me that even the simplest things can turn a meh day into something pretty special.
Why You’ll Love This Lemon Bar Cookie Cups Recipe?
- They’re the Best of Both Worlds: A cookie base and a lemon bar topping? Yes, please.
- Perfectly Portion-Sized: No cutting required. Just grab one and enjoy!
- Great for Any Occasion: From casual afternoons to fancy parties, these little cups fit right in.
- Bright, Citrusy Flavor: The lemon curd is tangy, sweet, and so refreshing.
Ingredient Notes:
Let’s take a moment to appreciate the simple, magical ingredients behind these cookie cups:
- Flour: All-purpose flour gives the cookies structure, but they still stay soft.
- Butter: Use softened, unsalted butter for that rich, melt-in-your-mouth texture.
- Lemon Juice: Freshly squeezed is a must. Trust me, it makes all the difference.
- Eggs: They add richness and help the lemon curd thicken up beautifully.
- Powdered Sugar: The final touch that makes these look like they came from a fancy bakery.
How To Make Lemon Bar Cookie Cups?
Step 1. Preheat and Prep
Preheat your oven to 375°F and grease a mini muffin tin. Trust me, this step is key—nobody wants a stuck cookie cup.
Step 2. Whip Up the Cookie Dough
In a medium bowl, mix your dry ingredients: flour, baking soda, and baking powder. In a separate bowl, cream the butter and sugar together until it’s light and fluffy. Add the egg and vanilla, and mix until smooth. Slowly incorporate the dry ingredients, and voilà! You’ve got your dough.
Step 3. Shape and Bake
Roll the dough into 1-inch balls and drop them into the mini muffin tin. Bake for 8–10 minutes, or until the edges are lightly golden. While the cookies are still warm, use the back of a spoon to gently press down the centers, creating little cups. Let them cool completely.
Step 4. Make the Lemon Curd
In a saucepan, cream the butter and sugar, then whisk in the eggs and egg yolks until smooth. Stir in the lemon juice, and cook over medium heat, whisking constantly, until the mixture thickens. It’ll take about 5 minutes—don’t rush it! Once thickened, remove from heat and let it cool for a few minutes.
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Step 5. Assemble the Cookie Cups
Spoon about a teaspoon of lemon curd into each cookie cup. Sprinkle with fresh lemon zest for a burst of flavor and color. Pop them in the fridge for about 30 minutes to set the curd.
Step 6. Finish and Serve
Before serving, dust the tops with powdered sugar for that perfect bakery-style finish. And there you have it—Lemon Bar Cookie Cups ready to brighten your day!
Storage Options:
- Room Temperature: Keep them in an airtight container for up to 2 days.
- Refrigerator: Store in the fridge for up to 5 days. The lemon curd will stay creamy and delicious.
- Freezer: You can freeze the cookie cups without the lemon curd for up to a month. Just add the filling after they’ve thawed.
Variations and Substitutions:
Looking to mix things up? Here are some ideas:
- Lime or Orange Curd: Swap the lemon for lime or orange juice for a fun twist.
- Gluten-Free Option: Use a 1:1 gluten-free flour blend instead of all-purpose flour.
- Extra Toppings: Add crushed graham crackers or toasted coconut for a little crunch.
- More Sweetness: Drizzle with white chocolate for an indulgent finish.
What to Serve with Lemon Bar Cookie Cups?
These delightful bites pair beautifully with:
- Tea or Coffee: A warm drink brings out their citrusy sweetness.
- Fresh Berries: Serve alongside raspberries or blueberries for a colorful plate.
- Whipped Cream: A little dollop on top takes them over the edge.
Frequently Asked Questions:
Can I use store-bought lemon curd?
Absolutely! It’s a great time-saver, though homemade always tastes fresher.
What’s the best way to zest a lemon?
Use a microplane grater, and be careful to avoid the bitter white pith. Zesting is quick and adds so much flavor!
Can I make these ahead of time?
Yes! The cookie cups and lemon curd can both be made a day or two ahead. Just assemble them when you’re ready to serve.
These Lemon Bar Cookie Cups are more than just dessert—they’re little pockets of happiness. Whether you’re making them for a party or just because (because who needs an excuse?), they’re guaranteed to bring smiles all around.
What do you think? Ready to give them a try? I’d love to hear how yours turn out—and if you put your own twist on them, share it in the comments!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
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Lemon Bar Cookie Cups Recipe
Ingredients
Cookies:
- 2¾ c. flour
- 1 tsp. baking soda
- ½ tsp. baking powder
- 1 c. butter softened
- 1¼ c. sugar
- 1 egg
- 1 tsp. vanilla
Lemon Curd Filling:
- 6 tbsp. butter softened
- 1 c. sugar
- 4 eggs divided
- ⅔ c. lemon juice
Topping:
- Zest of 1 lemon
- 2 tbsp. powdered sugar for garnish
Instructions
- Preheat the oven to 375°F. Grease a mini muffin tin.
- In a bowl combine 2¾ cups of flour, 1 teaspoon of baking soda, and ½ teaspoon of baking powder. Set this mixture aside.
- In a bowl cream together 1 cup of softened butter and 1¼ cups of sugar until it becomes fluffy.
- Beat in 1 egg. Add 1 teaspoon of vanilla extract.
- Gradually incorporate the ingredients into the mixture until they are well combined.
- Roll the dough into balls with a diameter of 1 inch and place them into the muffin tin.
- Bake, for around 8 to 10 minutes or until they turn golden brown in color.
- Using the backside of a spoon gently press down on the center of each cookie to create an indentation for filling. Allow them to cool down.
- For preparing the Lemon Curd Filling, cream 6 tablespoons of softened butter with 1 cup of sugar.
- Mix in two eggs along with the yolks from two other eggs until everything is thoroughly combined.
- Add in ⅔ cup of lemon juice. Continue mixing until well combined.
- Pour this filling mixture into a saucepan placed over medium heat on your stove burner.
- Whisk constantly for five minutes. Until it becomes smooth and thickened.
- Remove, from heat. Let it cool for around two to three minutes before use.
- Carefully spoon one of lemon curd into each cookie indentation you created earlier with the backside of your spoon.
- Top off these cookie cups with some lemon zest obtained from one lemon. Then refrigerate them for thirty minutes. Until the lemon curd sets properly.
- Take the cookie cups out of the pan using a butter knife and dust them with sugar before serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
2 Responses
How many cookies does a single recipe make/
Hi Nancy,
Great question! This recipe makes 24 Lemon Bar Cookie Cups when using a standard mini muffin tin. Perfect for sharing—or keeping all to yourself! 😊
Let me know if you have any other questions. Enjoy baking!