Lemon Bar Cookie Cups

In the world of desserts, where the harmony between tangy and sweet plays a melody on your taste buds, lemon bar cookie cups stand out as a symphony. These bite-sized treats encapsulate the vibrant zest of lemon curd nestled within a soft, buttery cookie cup, all dusted with a whisper of powdered sugar. Perfect for afternoon teas, spring picnics, or just a sweet indulgence at home, this recipe combines the classic lemon bars and cookie cups into a delightful dessert that’s as pleasing to the eye as it is to the palate.

Ingredients

For the Cookies:

• 2¾ cups flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 cup butter, softened
• 1¼ cups sugar
• 1 egg
• 1 teaspoon vanilla extract

For the Lemon Curd Filling:

• 6 Tablespoons butter, softened
• 1 cup sugar
• 4 eggs, divided
• ⅔ cup lemon juice

For the Topping:

• 1 lemon zest
• 2 Tablespoons powdered sugar for garnish

Directions

Preparation Time: 40 minutes | Cooking Time: 15 minutes | Total Time: 55 minutes

1. Preheat and Prepare: Begin by preheating your oven to 375°F (190°C). Spray a mini muffin tin with nonstick cooking spray to ensure a smooth release after baking.
2. Cookie Dough: In a small bowl, whisk together the flour, baking soda, and baking powder. Set aside. In a larger bowl, cream together the softened butter and sugar until fluffy and light. Add in the egg and vanilla extract, beating until well combined. Gradually incorporate the dry ingredients into the wet mixture until a cohesive dough forms.
3. Bake the Cookie Cups: Scoop the dough, forming 1″ balls, and place each into the prepared muffin tin. Bake for 8-10 minutes, or until golden brown. Upon removal from the oven, gently press down the center of each cookie to create a cup shape. Allow to cool.
4. Prepare the Lemon Curd Filling: For the filling, cream together the butter and sugar until smooth. Mix in two whole eggs and two egg yolks, then gradually add the lemon juice, continuing to mix. Transfer this mixture to a saucepan and cook over medium heat, whisking constantly, until it thickens—about 5 minutes. Remove from heat and let it cool slightly.
5. Assemble: Once both the cookie cups and lemon curd have cooled, spoon the curd into the cookie cups. Sprinkle the top of each with lemon zest for an added zing.
6. Chill and Serve: Place the lemon bar cookie cups in the refrigerator to chill and set. Before serving, dust them with powdered sugar for a sweet, snowy finish.

Nutritional Information

• Calories: 235 kcal per serving
• Servings: 24

These lemon bar cookie cups are not only a joy to make but also a delight to serve. They embody the essence of spring and sunshine in every bite, making them a hit for any occasion. Whether you’re looking for a new recipe to try out for your next gathering or simply want to treat yourself to a citrusy, sweet snack, these cookie cups are sure to impress.

Lemon Bar Cookie Cups

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• Author: Dulcia
• Total Time: 55 minutes
• Yield: 24 1x

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Description

Indulge in the bright and zesty flavor of our Lemon Bar Cookie Cups, a delightful treat that promises to bring a slice of sunshine into your day. Each bite is a perfect symphony of soft, buttery cookie and tangy, creamy lemon curd, topped with a light dusting of powdered sugar for an irresistible finish.

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Ingredients

Scale 1x2x3x

Cookies:

2¾ cups flour
1 teaspoon baking soda
½ teaspoon baking powder
1 cup butter, softened
1¼ cups sugar
1 egg
1 teaspoon vanilla
Lemon Curd Filling:

6 Tablespoons butter, softened
1 cup sugar
4 eggs, divided
⅔ cup lemon juice
Topping:

1 lemon zest
2 Tablespoons powdered sugar for garnish

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Instructions

Preheat oven to 375°F (190°C).
Spray a mini muffin tin with nonstick cooking spray.
Mix flour, baking soda, and baking powder in a small bowl. Set aside.
In a large bowl, cream butter and sugar until fluffy. Beat in egg and vanilla.
Gradually mix dry ingredients into wet until combined.
Form 1″ dough balls, place in muffin tin, and bake 8-10 minutes until golden.
Press down the center of each cookie to form a cup; let cool.
For the filling, cream butter and sugar. Mix in 2 whole eggs and 2 egg yolks, then lemon juice.
Cook filling over medium heat, whisking, until thickened, about 5 minutes. Let cool slightly.
Spoon lemon curd into cookie cups, top with lemon zest, and chill until set.
Remove from tin, sprinkle with powdered sugar, and serve.
Prep Time:  | Cooking Time: 15 minutes | Total Time: 55 minutes

Kcal: 235 kcal | Servings: 24 servings

• Prep Time: 40 minutes
• Cook Time: 15 minutes