Lemon Bar Cookie Cups Recipe
These Lemon Bar Cookie Cups are the indulgence when it comes to tangy treats. Starting with buttery cookie cups that are a breeze to whip up and impossible not to adore. The real magic unfolds when they're filled with a lemon curd bursting with the vibrant taste of citrus. Every bite is a combination of buttery sweetness and zingy tang topped off with a sprinkle of lemon zest, for a burst of citrus goodness. These bite-sized goodies strike the balance between sweet and tart making them an irresistible dessert or snack for any occasion. Serve them up. Watch as they vanish before your eyes leaving behind smiles and requests, for seconds.
24 Servings
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
To construct a gluten-free version of this recipe you have the option to supersede the regular all-purpose flour with your chosen gluten-free flour blend. Just make sure that the baking soda and baking powder you use are also approved as gluten-free to prevent any cross-contamination. By making this swap you can savor these Cookie Cups with a tangy lemon flavor without compromising on taste!