Who doesn’t love the tangy sweetness of lemon bars? They are a refreshing treat that brightens any dessert table. But what if we took this classic favorite and gave it a delightful twist? Enter Lemon Bar Cookie Cups. This unique recipe combines the zesty punch of lemon bars with the soft, chewy texture of sugar cookies, creating a dessert that’s bound to impress your guests and satisfy your sweet tooth.
Ingredients:
For the Sugar Cookie Cups:
- 1 cup Butter, room temperature
- 2 cups Sugar
- 2 Tablespoons Lemon Zest
- 2 large Eggs, room temperature
- 2 teaspoons Vanilla Extract
- ¾ teaspoon Salt
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 3 cups All-Purpose Flour
For the Lemon Curd Filling:
- 1 cup Lemon Juice
- 3 Egg Yolks
- 1 cup Sugar
- 1 Tablespoon Corn Starch
- 2 Tablespoons Lemon Zest
- ¼ cup Butter, cold and cubed
Directions:
Making the Sugar Cookie Cups:
- Start by preheating your oven to 350°F (175°C), ensuring it’s ready for baking.
- In the bowl of a stand mixer, cream together the butter, sugar, and lemon zest until the mixture is light and fluffy. This should take about 3-5 minutes.
- Add the eggs one at a time, ensuring each is well-incorporated before adding the next. Follow with the vanilla extract and salt, mixing just until combined.
- In a separate bowl, whisk together the baking powder, baking soda, and flour. Gradually add this to your butter mixture, mixing on low speed until everything is nicely combined.
- Using an ice cream scoop, form 1″ balls of dough and place them in a greased mini muffin tin. Use the back of the scoop to press down the center of each ball, creating a small cup shape.
- Bake for 7-8 minutes, or until you see the edges turn lightly golden. Allow them to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Preparing the Lemon Curd Filling:
- In a blender, combine the lemon juice, egg yolks, sugar, cornstarch, and lemon zest. Blend until the mixture is smooth.
- Transfer this blend to a saucepan and heat over medium, stirring constantly. Bring the mixture to a rapid boil (or to about 172°F / 78°C).
- Once boiled, remove from the heat and whisk in the cold, cubed butter until the mixture is smooth.
- Spoon about a tablespoon of this zesty lemon curd into each of your cooled cookie cups.
- Allow them to cool completely before refrigerating. Chill until the filling is set.
Finishing Touches:
Optionally, before serving, dust your Lemon Bar Cookie Cups with powdered sugar for an extra touch of sweetness and elegance.
Nutritional Information:
Each serving (1 cookie cup) approximately contains 256 kcal. This recipe yields about 24 cookie cups.
Preparation Time:
The total preparation time for this delightful dessert is roughly 20 minutes (10 minutes for preparation and another 10 minutes for cooking).
Lemon Bar Cookie Cups are a perfect blend of tangy and sweet, with a texture that melts in your mouth. Whether it’s for a special occasion, a family gathering, or simply a treat for yourself, these cookie cups are sure to be a hit. Enjoy the burst of lemon in every bite, and take pride in serving up a dessert that looks just as good as it tastes.
Lemon Bar Cookie Cups
Ingredients:
Sugar Cookie Cups:
1 cup Butter, room temperature
2 cups Sugar
2 Tablespoons Lemon Zest
2 large Eggs, room temperature
2 teaspoons Vanilla Extract
¾ teaspoon Salt
1 teaspoon Baking Powder
1 teaspoon Baking Soda
3 cups All-Purpose Flour
Lemon Curd Filling:
1 cup Lemon Juice
3 Egg Yolks
1 cup Sugar
1 Tablespoon Corn Starch
2 Tablespoons Lemon Zest
¼ cup Butter, cold and cubed
Directions:
Sugar Cookie Cups:
Preheat oven to 350°F (175°C).
In the bowl of a stand mixer, cream together butter, sugar, and lemon zest until light and fluffy, about 3-5 minutes.
Add the eggs one at a time, mixing on low speed and scraping between each addition. Then, add the vanilla and salt and mix just until combined.
In a separate bowl, whisk together baking powder, baking soda, and flour. Gradually add the flour mixture to the butter mixture, mixing on low speed until combined.
Using an ice cream scoop, form 1″ balls and place in a greased mini muffin tin. Press the other end of the scoop into the center to create a small cup shape.
Bake for 7-8 minutes, or until lightly golden on the edges. Let them cool for 5 minutes before transferring to a wire rack to cool completely.
Lemon Curd Filling:
In a blender, blend lemon juice, egg yolks, sugar, cornstarch, and lemon zest until smooth.
Pour the mixture into a saucepan and heat on medium. Stir constantly while bringing to a rapid boil, or about 172°F (78°C).
Remove from heat and whisk in the butter.
Add about a tablespoon of the lemon curd into each cookie cup. Cool completely, then refrigerate until chilled.
Optional: Sprinkle with powdered sugar before serving.
Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes
Kcal: 256 kcal | Servings: 24 cookie cups